Easy Breakfast Egg Muffins Food

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.

EASY BREAKFAST EGG MUFFIN (HEALTHY BREAKFAST)

Steps:

• Preheat the oven at 400F.
• Take half slice of bread and press them into a muffin cup and follow till all 6 cups are lined with bread.
• In a bowl, whisk eggs, milk, and oil for a minute or till evenly mixed.
• Add all the chopped vegetables, chicken salami, cheese, salt, pepper, red flakes and mix evenly using a fork.
• Pour the mixture evenly on all 6 muffin cups (leave an inch from the top).
• Bake on 400F for 15 minutes (Keep an eye as all ovens are different).
• The muffins will be puffed up till they are in the oven, the moment you take them out, they'll poof out a little.
• Serve fresh or store in the fridge for a day or two.

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).

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.

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.

EASY BREAKFAST EGG MUFFINS

Steps:

• Preheat oven to 350 F.
• Whisk the eggs in a large bowl.
• Stir in the broccoli, peppers onions and cheese. Add in the spices and mix well.
• Fill 12 muffin cups with the filling, I like to line mine with baking cups, and bake for about 35-40 minutes until they're firm on top. If you're not using liners, be sure to spray your muffin tin generously with cooking spray.
• Remove from oven and let them cool before storing. Keep stored in the fridge for up to a week.

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 WEEKDAY BREAKFAST MUFFINS

Steps:

• Heat oven to 350.
• Whisk eggs and milk together in a medium bowl.
• Add chopped pepper and onion, salt, pepper, turkey, and cheese.
• Fill muffin tin halfway with egg mixture.
• Add a potato tot to each.
• Top with cheese.
• Place in oven for 20 minutes or until fully cooked.
• Serve immediately or store for later.

HAM AND EGG MUFFINS

Steps:

• Preheat oven to 350 degrees Fahrenheit. Place muffin liners (parchment variety works best) into a muffin tin and spray with cooking spray. Note: Depending on what type of liners you use, they may stick to the muffins (so you'll have to take your time removing). Otherwise, you can either use a silicone muffin pan or (the easiest way) pour the egg mixture directly into the muffin pan that has been greased with butter or cooking spray. Let them cool a few minutes after making and gently run an offset spatula or knife around them to loosen.
• In a bowl, whisk eggs until well combined. To eggs, add cooked ham, bell pepper, cheddar cheese, black pepper and hot sauce. Whisk everything together. Distribute among muffin liners, filling up, and bake for 28 to 30 minutes or until eggs are cooked through.
• Serve and enjoy!

KETO BREAKFAST EGG MUFFINS

Steps:

• Preheat oven to 375° F. Line a 12-count muffin pan with silicone liners or coat with non-stick cooking spray.
• In a large bowl or measuring cup, crack the eggs, add the salt and pepper, and whisk together.
• Fill each well halfway up with the egg mixture. Add the filling ingredients on top. If there's egg left over, pour it on top to fill the wells up to 3/4 full.
• Bake for 15 minutes or until the muffins are set (no jiggle when touched).

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.

EASY EGG MUFFINS

Steps:

• Preheat oven to 180℃ and grease muffin tray.
• Cook the bacon, dice and set aside.
• While the bacon's cooking, chop the vegetables.
• Whisk the eggs with the salt, pepper and mixed herbs.
• Add all of the other ingredients into the egg mixture, except the feta.
• Spoon evenly into the muffin tin and crumble feta over the top.
• Bake in the oven for about 25-30 minutes, until golden brown on top.
• Once cooled, store in an airtight container in the fridge or freezer.

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.

MAKE AHEAD EGG MUFFINS

Steps:

• Preheat oven to 350°F.
• Brown turkey sausage over medium high until no pink remains.
• Spray a muffin tin with cooking spray. Divide the red pepper, onion, cooked sausage and cheeses over 12 wells.
• In a large bowl combine eggs, and salt & pepper to taste. Pour egg mixture over the sausage in each well.
• Bake 22-25 minutes or until set.
• Remove from cups and serve warm or let cool completely and refrigerate or freeze.

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 MUFFINS!

Steps:

• Preheat oven to 400.
• Spray muffin tins with Cooking spray.
• Beat eggs.
• Stir in Milk, oil and Bisquick until moistened.
• Stir in rest of ingredients reserving some cheese to sprinkle on tops of muffins.
• Divide batter into tins, sprinkle with cheese.
• Bake 18-20 minutes.

EASY EGG MUFFINS

Steps:

• Preheat your oven to 200 degrees and lightly grease a 12 hole muffin tin.
• In a large jug whisk together the eggs and milk and add a little salt and pepper to taste.
• Place the veggies in the bottom of the muffin tins before adding the egg mixture until half full.
• Sprinkle a little cheese over the top and place the tray into the oven to bake for 20 - 25 minutes or until your egg muffins have risen and turned golden brown.
• Carefully remove from the oven and allow to cool in the tin for 5 minutes before carefully removing and serve.

EASY AMISH BREAKFAST MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl, beat together ½ cup sugar, oil, egg, and vanilla.
• In another mixing bowl, combine flour, baking powder, salt.
• Add flour mixture and milk alternately to egg mixture, mixing after each addition, just until combined.
• Fill greased mini muffin cups 2/3 full with batter. Bake for 15-20 minutes or until done.
• Meanwhile, in a shallow bowl, place the melted butter. In another shallow bowl, combine the remaining ½ cup sugar and cinnamon.
• When the puffs are done, remove from cups, and while still hot, roll the tops in melted butter and then in the cinnamon sugar.

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 RECIPE (VIDEO)

Steps:

• Preheat oven to 375F. Prepare a 6-cup muffin tin: grease the cups very well and spray with cooking spray.
• Prepare the filling. Heat a frying pan over medium heat and add a drizzle of olive oil. Add the chopped sausage and brown all over. Add the remaining filling ingredients: shallot, mushrooms and pepper. Season with a bit of salt and saute for a few minutes until shallot is translucent and pepper is tender. Set the fillings aside and allow them to cool slightly.
• Meanwhile, prepare the egg mixture. Whisk the eggs together with water, salt, dried basil and ground black pepper. Add the grated cheddar cheese and cooled fillings.
• Assemble the muffins. Fill each muffin cup about half way with loosely packed hash browns. Spoon the egg mixture over the top. Garnish the top with chopped chives and fresh dill; sprinkle with smoked paprika.
• Bake the egg muffins in preheated oven for 20 to 25 minutes, or until the top is completely set. Allow the muffins to cool for a few minutes in the pan before removing. Serve with sliced avocado or tomatoes on the side.

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.