Your Next College Essential: The Cupcake Pan

The one kitchen appliance needed to complete any college apartment – the cupcake pan.

With hundreds of college-friendly recipes that are as easy as mixing a few ingredients and popping it into the oven, this pan is one of the greatest cooking tools in your kitchen and you may not even know it.

The recipes for this pan are endless and work for all types of meals and snacks. Try these recipes to find out just why this pan is a kitchen necessity.

Breakfast Cupcakes

Breakfast is the most important meal of the day, especially for college students that are short of time when trying to make it to their dreaded 8 a.m. class. Make these breakfast cupcakes the night before so morning breakfast will be effortlessly easy.

Ingredients:

4 slices whole wheat bread, crusts removed

4 eggs

4 slices bacon, cooked or uncooked

Shredded cheddar cheese

Salt and pepper to taste

Steps:

1. Preheat oven to 400 degrees. Lightly butter or spray the pan.

2. Fry bacon in a pan until partially cooked, but not crispy. Remove from pan and drain on paper towel.

3. Gently press the bread slices into the muffin tins.

4. Place the bacon slice inside the bread, creating an opening for the egg.

5. Sprinkle a small amount of shredded cheese in the center of each bread cup.

6. Crack an egg into the center. Season with salt and pepper.

7. Cook for 10 minutes.

Pizza Cups

The golden rule in college: you can’t go wrong with pizza. These mini pizza cups are a great snack for a night in with the roomies or a yummy addition to your next fall tailgate.

Ingredients:

8 ounces of refrigerated crescent dinner rolls (1 can)

½ cup pizza sauce

¼ cup mini pepperoni slices

¼ lb mild Italian sausage, cooked and drained (optional)

½ cup shredded mozzarella cheese

 Steps:

1. Heat oven to 375 degrees. Spray pan with cooking spray.

2. Unroll dough and separate into 8 triangles. Press into muffin cups.

3. In a small bowl mix sauce, pepperoni, sausage and 1/4 cup of the cheese. Spoon about 2 tablespoons mixture into each dough-lined cup; sprinkle each with about 1 teaspoon additional cheese.

4. Bake 16 to 18 minutes or until lightly browned. Immediately remove from cups and serve.

Mini Spinach and Artichoke Muffins

Spinach and artichokes probably aren’t at the top of your grocery list. But when mixed together with cheese and baked in a cupcake pan, the two ingredients become bite-sized and delicious.

Ingredients:

1/2 package of reduced-fat softened cream cheese

2 tablespoons of mayo

1/4 cup grated parmesan or romano cheese

1 clove garlic, peeled and minced

1/2 of a 14-ounce can artichoke hearts, drained and chopped

1/2 cup frozen chopped spinach, thawed and drained

1 tube of crescent roll dough

Shredded mozzarella (optional)

 Steps:

1. Preheat your oven to 375 degrees. Lightly spray the mini cupcake pan.

2. Combine the first six ingredients in a large bowl, stirring well.

3. Set aside the dip.

4. Roll your crescent roll dough out. Work with just four triangles at a time. Pinch all of the creases together so that you’re left with one big piece of dough.

5. Then cut the dough into 12 even squares.

6. Then do the same for the last four triangles.

7. Press each of the dough squares into a mini muffin tin.

8. Fill each cup with the spinach and artichoke dip

9. Sprinkle each one with shredded mozzarella

10. Bake for 12 minutes. Let it sit and cool, then serve.