EASY BREAKFAST EGG MUFFINS
Your favorite breakfast casserole or omelet in egg muffin form! Great for on-the-go breakfasts and very customizable to your own tastes. You can substitute any vegetables or meat that you like. I love to make a dozen of these and have them in my fridge to take on the go in the mornings to work.
Provided by Catherine
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 45m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 3.3 g, Cholesterol 141.4 mg, Fat 9.3 g, Fiber 0.9 g, Protein 9.6 g, SaturatedFat 4 g, Sodium 273.7 mg, Sugar 1.7 g
MOM'S BAKED EGG MUFFINS
Easy breakfast...that is so yummy!!
Provided by JackRussellLover
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
- Preheat an oven to 375 degrees F (190 degrees C). Grease muffin cups.
- Combine the melted butter and maple syrup in a small bowl. Flatten a piece of bread with a rolling pin. Brush the bread with the butter mixture. Line the muffin cup with the flattened bread. Repeat with the remaining bread slices. Bake in a preheated oven until the bread crisps, about 3 to 5 minutes.
- Sprinkle crumbled bacon into the bottom of the toast cups. Crack an egg into each cup. Season with salt and pepper to taste. Top each egg with 1 tablespoon of heavy cream and 1 tablespoon cheese. Bake until the whites are just set, about 10 to 14 minutes or until the eggs are cooked to your taste.
Nutrition Facts : Calories 310.9 calories, Carbohydrate 17 g, Cholesterol 232.8 mg, Fat 20.8 g, Fiber 0.6 g, Protein 14 g, SaturatedFat 10 g, Sodium 530.2 mg, Sugar 4.5 g
MUFFIN TIN BAKED EGGS
Provided by Trisha Yearwood
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- For the baked eggs: Preheat the oven to 350 degrees F. Spray a 6-cup muffin tin generously with cooking spray.
- Toss the kale, Cheddar, red peppers and scallions together in a bowl with a large pinch of salt and a few grinds of pepper. Divide the mixture evenly among the muffin cups, pressing down lightly to compact. Crack an egg into a small bowl and then slide it into one of the cups; repeat with the remaining eggs. Sprinkle lightly with salt and pepper.
- Bake until the egg whites are just set but the yolks are still a little runny, about 15 minutes.
- For the hollandaise: Meanwhile, in a small saucepan, melt the butter over low heat.
- Add the lemon juice, paprika, egg yolks and a pinch of salt to a blender and blend on medium-high speed until the yolks lighten in color, 20 to 30 seconds. Lower the blender speed and slowly drizzle in the melted butter. Continue to blend on low until fully incorporated. For thinner hollandaise, drizzle in water 1 tablespoon at a time. Season with salt to taste.
- Serve the baked eggs warm with the hollandaise.
MOM'S MUFFINS
These muffins were always a special treat when I was a child. Now I have lots of muffin recipes, and I make one kind or another several times each week. But none are better than these...and for me, none come out of the oven with so many heartwarming memories attached!
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- In a bowl, combine flour, sugar, baking powder and salt. Make a well in the center. Combine eggs, milk and oil. Pour into well and mix just until dry ingredients are moistened (do not overmix). , Spoon into greased muffin cups. Bake at 400° for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 146 calories, Fat 6g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 348mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
MOM'S MAGIC MUFFINS
I found this Muffin recipe in a newspaper. It has lots of fiber, very good, freezes well, and is a great breakfast item. I used cupcake papers, only fill them 1/2 full. I bake them, then freeze them all, when I want a couple, I microware two for 30 sec. and they are thawed, warm and delicious. Try them, you won't be disappointed.
Provided by imosiman
Categories Breakfast
Time 28m
Yield 48 Muffins
Number Of Ingredients 9
Steps:
- Combine cereal, flour, sugar, baking soda and salt in a large bowl, mix well.
- Combine buttermilk, oil and eggs in a separate bowl, whisk well.
- Pour egg mixture into cereal mixture, stir until just blended, Fold in Cranberries.
- Place in tightly covered container in the refrigerator overnight. The batter will keep for 4 weeks and improves over time. Do not stir at any time after refrigerating or when preparing to bake the muffins.
- Preheat oven to 400 degrees, grease muffin cups, spoon batter into pan, Bake 18 minutes or until toothpick comes out almost clean. Cool in tins 10 minutes.
Nutrition Facts : Calories 178, Fat 5.5, SaturatedFat 0.9, Cholesterol 18.4, Sodium 304.6, Carbohydrate 30.1, Fiber 1.5, Sugar 16.3, Protein 3.3
BAKED EGG MUFFINS
Recieved this online from All Recipes, tried it and loved it. Quick, easy and tasty what more could you want. I made mine to a medium soft egg as we like and topped with fresh salsa and sour cream; but think you could scramble also. I'm going to try freezing the extras for a quick micowave breakfast on those morning we're in a hurry.
Provided by Bonnie G 2
Categories Breakfast
Time 40m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
- Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
- Preheat an oven to 375 degrees F.
- Grease muffin cups.
- Combine the melted butter and maple syrup in a small bowl.
- Flatten a piece of bread with a rolling pin.
- Brush the bread with the butter mixture.
- Line the muffin cup with the flattened bread.
- Repeat with the remaining bread slices.
- Bake in a preheated oven until the bread crisps, about 3 to 5 minutes.
- Sprinkle crumbled bacon into the bottom of the toast cups.
- Crack an egg into each cup.
- Season with salt and pepper to taste.
- Top each egg with 1 tablespoon of heavy cream and 1 tablespoon cheese. Bake until the whites are just set, about 10 to 14 minutes or until the eggs are cooked to your taste.
Nutrition Facts : Calories 293.3, Fat 19.9, SaturatedFat 9.7, Cholesterol 227, Sodium 340.9, Carbohydrate 16.9, Fiber 0.6, Sugar 4.3, Protein 11.2
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