Breakfast Egg Muffins Food

SCRAMBLED EGG MUFFINS

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain., In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese., Spoon by 1/3 cupfuls into greased muffin cups. Bake until a knife inserted in the center comes out clean, 20-25 minutes.Freeze option: Cool baked egg muffins. Cover and place on waxed paper-lined baking sheets and freeze until firm. Transfer to freezer container; return to freezer. To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or, microwave each muffin on high 30-60 seconds or until heated through.

EGG BREAKFAST CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a measuring cup, beat the eggs until smooth. Set aside.
• In a greased muffin tin, place your desired combination of fillings into each muffin cup.
• Season each cup with salt and pepper.
• Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
• Bake for 20 minutes, until set.
• Enjoy!

EASY BREAKFAST EGG MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Place green onions and bell peppers into a large mixing bowl. Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper. Sprinkle Cheddar cheese into the bowl and whisk ingredients together until incorporated.
• Pour mixture equally into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool slightly before serving.

HEALTHY BREAKFAST EGG MUFFINS

Steps:

• Place a rack in the center of your oven and preheat to 350 degrees F. Lightly coat a standard 12-cup muffin tin with nonstick spray. Divide the spinach, red bell pepper, green bell pepper, and tomatoes among the cups (they will be about two-thirds of the way full).
• In a large bowl or large measuring cup with a spout (my favorite because it makes the mixture easy to pour), briskly whisk together the eggs, egg whites, salt, basil, oregano, and pepper until well combined. Carefully fill each muffin cup three-quarters of the way to the top with the egg mixture. Sprinkle the feta evenly over the tops of the cups.
• Bake for 24 to 28 minutes, until the egg muffins are set. Let cool for a few minutes, and then run a butter knife around the edges of each muffin to loosen it. Remove them from the pan and enjoy immediately, or let cool on a wire rack and refrigerate or freeze for later (see notes for more details).

MUFFIN TIN EGGS

Steps:

• Preheat oven to 350°F / 175°C. Grease a silicone muffin tin with oil (see notes).
• In a medium pan, sauté onion, green bell peppers and mushrooms together until everything has softened. Cook until the mushrooms have released their own water.
• In a large bowl, beat the eggs together. Beat in the milk, garlic (optional), salt and black pepper.
• Evenly divide the vegetable mixture into the egg cups. Top each muffin cup with a bit of grated cheddar cheese. Gently pour on the egg mixture into each muffin cup. You want to pour in enough egg mixture so each muffin cup is just about full, but leaving room so you can still transfer the pan to the oven without spilling. Depending on the how accurate I measure the vegetable filling and the exact size of the eggs I use, sometimes I have about 2 tablespoons leftover egg mixture.
• Bake in the preheated oven for 20-25 minutes, until the tops are golden and the muffin tin eggs are puffy and cooked through.
• Enjoy immediately, or allow to cool then store in an airtight container in the refrigerator. To freeze, freeze each egg muffin individually on a tray, then transfer them to a freezer bag.

EASY EGG MUFFINS

Steps:

• Heat the oven to 200C/180C fan/gas 4. Brush half the oil in an 8-hole muffin tin. Heat the remaining oil in a frying pan and add the broccoli, pepper and spring onions. Fry for 5 mins. Set aside to cool.
• Whisk the eggs with the milk, smoked paprika and half the cheese in a bowl. Add the cooked veg. Pour the egg mixture into the muffin holes and top each with the remaining cheese and a few chives, if you like. Bake for 15-17 mins or until golden brown and cooked through.

BREAKFAST EGG MUFFINS

Steps:

• STEP 1 Place eggs in single layer in saucepan. Cover with 2.5 cm of cold water.
• Set the pan over high heat and bring the water to rolling boil.
• Place tight fitting lid on pan and remove from heat. Let stand for 6 minutes.
• Drain water and place eggs under cold running water for 1 minute or until cool enough to handle. Peel and set eggs aside.
• STEP 2 Preheat oven to 180°C. Stir flour with sugar, baking powder, salt and baking soda.
• Add butter and rub into flour mixture, using fingertips, until mealy. Stir in the buttermilk and chives until well combined.
• STEP 3 Line muffin tin with large paper liners. Working with wet hands, roll 3 tbsp dough around each hard-cooked egg and place in paper liners. Top with cheese.
• STEP 4 Bake for 20 to 22 minutes or until tops are golden and spring back when lightly touched. Cool slightly before serving.

BREAKFAST EGG MUFFINS

Steps:

• Preheat oven to 400 degrees F. Place eight 7 oz ramekins on a large baking sheet and brush them with the olive oil.
• In a medium bowl, use your hands to mix together the sausage ingredients: ground meat, salt, thyme, garlic powder, smoked paprika, black pepper, red pepper flakes and cayenne pepper. Divide into eight equal portions (I use a kitchen scale) and place each portion in a ramekin. Press on the meat with your hands so that it covers the bottom and the sides of the ramekins and creates a shell.
• Break an egg into each of these sausage shells. Sprinkle the eggs with salt, pepper and smoked paprika. Bake until eggs are set, about 30 minutes. Remove from ramekins onto a serving platter and sprinkle with parsley. Allow to cool 5 minutes before enjoying.

BREAKFAST EGG MUFFINS

Steps:

• Preheat oven 375ºF. Grease a muffin tin generously (or the muffins will stick) with oil and keep aside.
• Crack open the eggs in a bowl and whisk for couple of minutes. Season with salt and freshly cracked black pepper, garlic powder and (smoked) paprika.
• Mix in the sausage pieces, bacon bits and chopped green onions. Fold in the shredded cheese.
• Pour the whisked egg into the prepped muffin pan about 4/5th of the way. Bake for 14-16 minutes till done.
• Remove from oven and let cool down a bit; use a paring knife or small spatula to ease the muffins out from the pan. Serve warm and refrigerate leftovers.
• Microwave on high for 30-60 seconds to reheat one muffin, or place them in a muffin tin and reheat in a 350ºF oven for about 10 minutes.

QUICK BREAKFAST STUFFIN' EGG MUFFINS

Steps:

• Preheat oven to 400°F.
• Prepare stuffing mix as directed on package.
• Press 1/4 cup stuffing firmly onto bottom and up sides of 8 muffin cups, forming about 1/4 inch rim around top of cup.
• Crack 1 egg into each stuffing cup; sprinkle with bacon bits and cheese.
• Bake 20 minutes or until yolks are set.
• Let stand 5 minutes before serving.

BREAKFAST EGG MUFFINS RECIPE

Steps:

• Place a rack in the center of your oven and preheat to 375 degrees F.
• Grease a muffin tin with cooking spray or brush muffin cups with olive oil/melted butter if you don't have cooking spray. You can also use silicone muffin pan/cup like I did.
• In a large bowl briskly whisk together the eggs. Add in the same bowl, cauliflower, bacon, spinach, bell pepper, onion, garlic powder, dried oregano, Mozzarella and salt and black pepper. Mix well to combine.
• Carefully fill each muffin cup three-quarters full. Top with chopped bacon and more shredded cheese if desire.
• Bake for about 20-25 minutes, or until lightly golden.
• Let cool for 5 minutes, and then run a butter knife around the edges of each muffin to loosen it. You don't need to do this step if you use a silicone muffin pan/cup. Remove them from the pan and enjoy.

KETO EGG MUFFINS RECIPE

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper or foil (grease if using foil).

LOW CARB BREAKFAST EGG MUFFINS (25 MINUTES, VEGETARIAN)

Steps:

• Preheat the oven to 200°C/ 390°F.
• Wash and dice the bell pepper and onions, and put them in a large mixing bowl.
• Wash the spinach, lightly chop it and add it to the bowl as well.
• Add the eggs and salt. Mix well. Pro tip - crack the eggs separately before adding. That way if you get a dodgy one, it won't ruin the whole meal.
• Mix in the cheese to the batter.
• Add some hot sauce or curry powder.
• Grease the muffin tin with oil and kitchen paper/baking brush and pour the egg mixture evenly into the muffin slots. (If you think they might still stick to the pan use some muffin cups or cut out some baking paper and to use as cups - definitely saves time on doing the washing up ;)
• Pop the tray into the oven for 20 minutes or until the tops are firm to the touch.
• Bon Appetit!!

EASY BREAKFAST EGG MUFFINS

Steps:

• Preheat oven to 350 degrees F.Place eggs, milk, and salt in a blender and blend 5-6 seconds or until well blended. You can also whisk the eggs by hand but the eggs might not turn out as fluffy.
• Spray a non-stick muffin tin with cooking spray, making sure to get each individual cup covered completely. Fill each cup about half full of the egg mixture. You may have a little left over, in that case fill each cup slightly more but don't fill more than 2/3 full.
• Evenly distribute the spinach, tomatoes, bacon, cheese, and green onion between the cups. Using this order will distribute the toppings evenly in each cup.
• Bake in preheated oven for 10-12 mintues or until eggs are puffy and cooked through. It's a good idea to rotate the muffin pan half-way through to ensure even cooking all around.
• Use a knife or thin spatula to remove muffins from cups. Serve hot.

BREAKFAST MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Generously butter a 12-cup muffin pan.
• In a large bowl, whisk to combine the flour, baking powder, salt and onion powder.
• In a pitcher or large measuring cup, combine the milk, raw egg, sour cream and melted butter; whisk until evenly incorporated. Pour into the bowl with the dry ingredients and stir with a rubber spatula until a thick batter forms. Fold in the bacon, scallions and Cheddar.
• Using 2 spoons, drop heaped tablespoons of the batter into each cup of the prepared muffin pan. Add 1 hard-boiled egg to the center of each and press down so the egg meets the batter on the bottom of the pan.
• Using the same two spoons, drop heaped tablespoons of batter over each egg, using the spoons to push the batter down to fully encase the egg.
• Bake until the muffins are firm and golden brown on top, about 25 minutes. Remove from the oven and let cool slightly before unmolding the muffins from the pan. Enjoy immediately or refrigerate in an airtight container for up to 3 days.
• Cook's Note: The all-purpose flour can be replaced with a gluten-free all-purpose flour.
• The sour cream can be replaced with yogurt or buttermilk.
• The cheese can be replaced with any shredded cheese of your choice -- or omit the cheese, if desired.
• You can replace the raw egg in this recipe with flax or chia egg. You can also omit the hard- boiled eggs.
• To hard-boil eggs: I like to boil 12 eggs then set them aside while I make the muffin batter. The method I use to hard-boil eggs is fool-proof and it goes like this: Start with a large pot full of cold water. Place your eggs in the water, making sure they are fully submerged. Bring the water to a boil, uncovered, over medium-high heat. This will take 10 to 15 minutes.
• Once the water comes to a rolling boil, remove from the heat and cover the pot. Set your timer for 10 to 12 minutes (longer if you're boiling a bigger batch of eggs). When the time is up, drain the eggs and run them under tepid water to stop the cooking.
• When the eggs are cool enough to handle, crack them all over and peel while still warm. I promise you, this works like a charm every time.

BREAKFAST EGG MUFFINS

Steps:

• Preheat oven to 375 degrees. In a large mixing bowl, combine eggs and milk; whisk well. Stir in ¾ c. cheese, cooked bacon, salt and pepper. Divide mixture evenly among 12 greased muffin cups. Sprinkle with remaining ¼ c. cheese and chives. Bake for 20 minutes or until centers are set and muffins are beginning to brown. Makes 12 egg muffins.

BREAKFAST EGG MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 24 muffin cups with cooking spray.
• Beat eggs in a large bowl. Add egg whites to eggs and beat until smooth. Stir turkey ham, spinach, red bell peppers, green bell peppers, jalapeno peppers, garlic, Italian seasoning, onion powder, cayenne pepper, salt, and black pepper into the eggs. Ladle the egg mixture into prepared muffin cups to about 3/4-full.
• Bake in preheated oven until firm in the middle, 25 to 30 minutes.