Mini Chile Bacon Egg Muffins Food
BACON & CHEESE EGG BITES
These Bacon & Cheese Egg Bites are quick, easy and oh so tasty! They can be made ahead for on-the-go breakfasts or to feed a hungry crowd.
Provided by Maegan - The BakerMama
Categories Breakfast
Time 35m
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Spray a 24-cup mini muffin pan with non-stick cooking spray and set aside.
- In a large bowl, whisk together the eggs until smooth. Add the salt, milk, 1 cup cheese and bacon bits and mix until well combined.
- Spoon the mixture into the mini muffin cups, filling each one 2/3 full. Sprinkle remaining 1/2 cup cheese evenly over filled muffin cups.
- Bake for 23-25 minutes or until the tops and edges start to turn golden. Let set in pan 5 minutes before gently lifting each one out with a table knife.
BACON-AND-EGG MUFFINS
Great brunch item and has many ways to customize this with egg styles and flavors to add.
Provided by cbauer10
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with cooking spray.
- Arrange bacon on a microwave-safe plate. Cook bacon in microwave for 75 seconds.
- Place a slice of bacon into each muffin cup so that the bacon lines the edges of the cup.
- Beat eggs and milk together in a bowl; ladle into muffin cups. Top 4 of the egg portions with 1 tablespoon each of the green onion, 4 with 1 tablespoon each jalapeno pepper, and 4 each with 1 tablespoon roasted red pepper.
- Bake in preheated oven until only slightly moist on top, about 20 minutes. Season the muffins with salt and pepper; top with Cheddar cheese. Continue baking until the cheese melts, about 5 minutes more.
Nutrition Facts : Calories 134 calories, Carbohydrate 1.4 g, Cholesterol 170.4 mg, Fat 9.7 g, Fiber 0.2 g, Protein 10.1 g, SaturatedFat 3.6 g, Sodium 511.8 mg, Sugar 0.8 g
EASY EGG MUFFINS
Make these mini egg muffins for an easy breakfast or lunch with the kids. Add chopped ham, bacon or smoked salmon, if you fancy
Provided by Esther Clark
Categories Lunch, Snack
Time 40m
Yield Makes 8 (serves 4)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 229 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 0.6 milligram of sodium
TODDLER RECIPE: MINI EGG & VEG MUFFINS
These egg and vegetable muffins are packed with courgette, carrot, peas, eggs and feta cheese. Make them for your toddler as a snack, or for lunch
Provided by Caroline Hire - Food writer
Categories Lunch
Time 20m
Yield Makes 6
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180 fan/gas 6. Grease 6 holes of a muffin tin. Put the carrot, courgette and peas (about 190g veg) in a microwaveable dish with 2 tbsp water. Cover with cling film and cook for 2 mins or until tender. Drain the veg.
- Beat the eggs and stir in the veg and feta. Pour into the 6 holes. Bake for 15 minutes until the eggs are set. Leave for a minute or two, then use a knife to carefully remove the muffins.
Nutrition Facts : Calories 87 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
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