Deals Restaurants

Bruegger’s Bagels Just Launched A Massive Brunch Box That Feeds An Entire Family

My early morning bagel runs have become something I’ve missed terribly since the “Stay At Home” mandate was issued over here in California. Sure, someone more masterful in the kitchen can probably make their own bagels to spread with cream cheese, but let’s not kid ourselves that I’d be one of those individuals. Give me a shop bagel caked in garlic and onion any day of the week.

For those missing their bagel fix, Bruegger’s Bagels is offering a Hot & Ready Brunch Box that will essentially feed an entire family of 6-8 — or a dude like myself who just misses his morning routine for at least a couple meals.

The box includes 6 fresh baked bagels, a tube of cream cheese, 1 Farmhouse Egg Sandwich, 2 Egg, Peppered Bacon & Cheddar Sandwiches, 4 Blueberry Muffins, and 4 Twice Baked Hash Browns.

Yes. That’ll do nicely.

For anyone interested in getting their hands on this delightful Brunch Box, you can find it at any participating Bruegger’s Bagels location for $29.99. If you’re noting looking to leave the house, home delivery is available through DoorDash.

#foodbeast Cravings FOODBEAST Hacks Sweets

Food Fight: Cupcakes vs. Muffins


“Isn’t a cupcake just a muffin with frosting?” It’s a question pondered all too often, and if you’re reading this right now, you’ve probably asked it as well. Or, you just want to watch your faves go head to head in the ultimate smackdown: cupcakes vs. muffins! Okay, maybe it’s not the ultimate smackdown, but it’s definitely a delicious one. Let the games begin.




No matter what that stubborn friend of yours says (“I like cupcakes but I don’t like cake!”), cupcakes are ultimately miniature versions of whole cakes. Hence the name, cupcake.

They’re made with the same ingredients as your everyday cake, bread-based, and are topped with a layer of sweet frosting. And if you’re lucky, there’s filling inside!


Also bread-based, they’re made with the same ingredients as your typical sweet loaf. Often filled with fruits, seeds, nuts, and other goodies, you’ll definitely know you’re eating a muffin rather than a cupcake, as they’re considered the more “healthful” alternative.




Cupcakes are a lot lighter than muffins when it comes to the bread, but when it comes to the bread only. The lightness is a result of the baking difference between muffins and cupcakes: in cupcakes, the butter is creamed with sugar, and the batter is beaten for a longer time than that of a muffin to achieve a fluffier texture.


Even though both cupcakes and muffins use the same ingredients (butter, milk eggs, sugar flour), the texture and consistency of muffins are a bit denser since the batter isn’t beaten as extensively as a cupcakes’.




Cupcakes are a beloved food and pop culture icon, having a strong presence across several media platforms. It’s probable you can name at least three different cupcake-centric reality TV shows off the top of your head. You’re also more likely to double-tap a crazy colorful cupcake on your favorite food porn Instagram handle than a muffin. 


The “healthy” thing. It’s true, a lot of muffins aren’t as healthful as we naively assume, but they’re still a lot better for us than any cupcake would be. Muffins are more likely to be made with more wholesome ingredients such as a whole wheat, oat, or nut flour. There are also a lot more gluten, soy, dairy, and egg free options readily available when it comes to muffin recipes.




The “not healthy” thing. Cupcakes can be very taxing when it comes to the effect they have on the glycemic index. If you’re a baker, it’s insanely easy to overdo the top portion of a cupcake with frosting, candy, sprinkles, drizzle – you name it – in the name of creating a fantastically memorable treat. If you’re a consumer, it’s insanely easy to choose the most decadent cupcake at a bakery in the name of making your tastebuds happy (although, you and/or your tum might feel guilty afterward).


Aah, how to put this…muffins aren’t very…“hip.” Honestly, when’s the last time you laid eyes on a jaw-dropping muffin? You can only go so far when it comes to the toppings and glazes that grace the peak of a muffin, because you’d essentially be crossing over into cupcake territory.


WINNER: Cupcakes


This was a no-brainer. Cupcakes and muffins are both delicious in their own right, and they can surely coexist peacefully and amicably, but if someone tries to tell you a muffin is just a cupcake without frosting, please remove them from your life immediately. Or, simply hand them one of each and demand they eat those words (literally), right then and there. You don’t need that kind of nonsense in your life.


Here’s How to Make Nutella & Eggnog Muffins

Christmas is tomorrow! You are soooo ready, but soooo worn out. The last thing you have time to think about or expend energy on is what you’re going to have for breakfast in the morning, right? Well, here’s my early Christmas gift to you: Nutella & Eggnog Muffins. They need only a few ingredients and take less than 30 minutes from start to stomach. It’s a Christmas muffin miracle!


Nutella & Eggnog Muffins


  • 2c self-rising flour
  • 2c eggnog (boozy or not, it’s your choice)
  • 1/2t nutmeg
  • 1/4t cinnamon
  • 1/3c Nutella


  • 1/2c powdered sugar, sifted
  • 1/4c eggnog


  1. Preheat oven to 425 degrees and grease a 12 cup muffin tin.
  2. Mix together self-rising flour, eggnog, nutmeg, and cinnamon until just combined and divide batter evenly into muffin tin.
  3. Drop 1/2T of Nutella atop each muffin and swirl it all up with a toothpick.
  4. Bake for 13 to 15 minutes and let cool in tin for 5 minutes.
  5. For the glaze, stir together the eggnog and powdered sugar and drizzle a spoonful over each muffin.

With one of these simple, sweet and completely satisfying muffins in one hand and a mug of hot chocolate in the other, you’ll be on your way to having a very Merry Christmas.


Pumpkin Muffins [Texas-Sized]

So, being that I was just in Macedonia for a month, I should probably post another Macedonian recipe… like a recipe for Ajvar, or Ravanija. But there’s time for that. Like next week. When you go away for as long as I did, you kinda start to miss the other stuff. You know… burgers, pancakes, muffins.  You want to attack all of that at once!

Not that they don’t have that stuff out there, they do, but still, it’s different – I like to eat my muffins here, in the U.S. of A.

As soon as we arrived, or about 24 hours after we arrived, I made batches of muffins – blueberry, apple, pumpkin – all things that we had on hand I threw into a muffin batter. By the end of the day I was muffined out, but not before I gave all of them a try.

My favorite were these pumpkin muffins.

I tried these about a year or two ago, thanks to Smitten Kitchen, and completely forgot about them until I saw that canned pumpkin sitting on the counter in my Mom’s kitchen. I attacked that can as if it was Nutella. Never have I been as excited to see a can of pumpkin. Honestly.

If you need a delicious pumpkin muffin recipe, this is it. Hands.Down.

Pumpkin Muffins

You will need:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup canned 100% pumpkin
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1 teaspoon pumpkin-pie spice
  • 1 1/4 cups plus sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

For the Topping:

  • 1 tablespoon sugar
  • 1 teaspoon cinnamon


  • Preheat oven to 350.
  • Line a Texas-sized 6-cup muffin tin with 6 paper liners and spray each liner with a nonstick spray. Or you can use a standard 12-cup muffin tin, but you’ll get about 10 muffins.
  • In a medium-sized bowl sift together the flour and the baking powder. Set aside.
  • In a large bowl whisk together the pumpkin, oil, eggs, spice, sugar, baking soda, and salt. Whisk until smooth.
  • Whisk in the flour mixture until combined. Do not over-mix.
  • In a small bowl mix together the sugar and cinnamon.
  • Divide the batter evenly among the prepared muffin cups, sprinkling the cinnamon-sugar on top of each muffin.
  • Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Cool for 5 minutes before turning them out onto a cooling rack.


And, don’t forget to enter my GIVEAWAY! You have until Thursday, October 6, 2011, 11:59 CST.

And, and, don’t forget to vote for me HERE! Please! :)


Pepperoni Pizza Muffins

Pepperoni Pizza Muffins

We like muffins here at FOODBEAST. I mean, it was only a few short weeks ago we added a blueberry muffin to spam musabi alongside a Triple Double Oreo. But more than muffins, we enjoy ingenuity, and creating muffins with pizza innards definitely gets our stamp of approval.


Chocolate Peanut Butter Banana Muffins

Getting poolside-ready for the upcoming summer season is synonymous with endless workouts and diet programs! Cut yourself some slack today and check out  these Chocolate Peanut Butter Banana Muffins! This unique dessert utilizes ingredients such as antioxidant-rich unsweetened cocoa powder and protein-rich peanut flour, so feel a bit better about yourself. This trifecta of low fat, high protein flavors including chocolate, peanut butter and banana never tasted so good…or looked this good. Let’s go summer desserts! (Thx HealthyFoodForLiving)



Texas-Sized Muffins


Good top o’ the morning to ya!

Breakfast is the most important meal of the day… I’m pretty sure that’s been established. Luckily for me it is also my favorite meal of the day, and I always look forward to jumping out of bed and diving straight into that kitchen for my cup of coffee and a delicious morning treat.

Eggs, bacon, toast, pancakes – you name it, I make it. But, one of my favorite morning treats to bake is a big ol’ scrumptious muffin. I like muffins because I can get really creative with these little guys; I can add veggies, fruits, nuts, seeds…whatever my heart desires, and I can make them taste pretty darn good, if I do say so myself.


Easter Egg Hunt Cookies

Inspiration behind these cookies? According to their creator Katrina, she wanted to capture the same feeling she once received when breaking into an Easter Egg and the sense of mystery and wonder involved with not knowing the contents.  Made with crisco, Cadbury Eggs, jelly beans and buttercream, it’s fair to note that these “cookies” end up resembling mini-muffins more than your typical cookie, but hell with it, we’d still devour them with a ferocity. Take note of the “dirt” base field, the buried cadbury egg and the grassy field of buttercream frosting up top. (Recipe @ InKatrinasKitchen)