Egg Muffins With Peppers Kale And Cheddar Food

ROASTED PEPPER, BACON & EGG MUFFINS

Steps:

• Remove and discard seeds from pepper half. Place cut side down on a baking sheet. Broil 4 in. from the heat until the skin blisters, about 6 minutes. Immediately place pepper half in a small bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin; chop pepper., In a small nonstick skillet coated with cooking spray, saute onion in butter until tender. In a large bowl, whisk the egg whites, eggs, milk, and pepper. Pour into the pan. Add bacon and chopped pepper; cook and stir over medium heat until eggs are completely set., Remove from the heat. Sprinkle with cheese; cover and let stand until cheese is melted. Spoon onto English muffins. Serve immediately.

CRACKED PEPPER CHEDDAR MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and pepper. In another bowl, whisk the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in cheese., Fill muffins cups coated with cooking spray two-thirds full. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

EGG MUFFINS WITH PEPPERS, KALE, AND CHEDDAR

Steps:

• Preheat oven to 350. Line muffin tin with parchment muffin liners or paper liners sprayed with cooking spray. Chop the kale, shallot and red pepper. Mince the garlic if you're using whole garlic. In a large bowl whisk all of the eggs together with the milk and flour. If there are a few bubbles of flour that's okay, they will cook out. Add in garlic, salt and pepper. In the muffin pan divide out vegetables, shallot, and cheese. Using a 1/4 measuring cup pour egg mixture into each muffin liner. Bake at 350 for 35 minutes. Notes: these muffins can be refrigerated and reheated for later use!

EGG MUFFINS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease 12 muffin cups with olive oil.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain.
• Saute onion, spinach, and mushrooms in the same skillet until onions are soft, 5 to 10 minutes. Remove from heat and cool slightly.
• Blend onion mixture in a blender until smooth. Beat onion mixture, eggs, feta cheese, and bacon together in a bowl until batter is well-combined. Pour batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 35 minutes.

CHEDDAR COARSE BLACK PEPPER MUFFINS

Steps:

• Preheat oven to 400°F.
• Grease or paper line 12 tin muffin cup pan.
• Combine flour, sugar, baking powder, pepper, and salt in a large bowl.
• In another bowl, combine milk, oil, and egg until blended. Stir into flour mixture just until moistened.
• Fold in 3/4 cup of cheese and spoon the mix into muffin tins. Sprinkle cheese over top and bake 15 to 20 minutes until light golden brown. Cool in pan for 5 minutes. Remove and serve warm.

CRACKED PEPPER CHEDDAR MUFFINS

Steps:

• In a large bowl, combine the flour sugar, baking powder and pepper. In another bowl, whisk the egg, milk and oil. Stir in dry ingredients just until moistened. Fold in cheese.
• Fill greased muffin cups 2/3 full. Bake at 375°F for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

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.