MUFFIN TIN DEVILED EGGS RECIPE BY TASTY
Here's what you need: eggs, nonfat greek yogurt, relish, mustard, hot sauce, salt, pepper, paprika, fresh parsley, nonstick vegetable oil cooking spray, aluminum foil
Provided by Matthew Johnson
Categories Appetizers
Yield 12 servings
Number Of Ingredients 11
Steps:
- Crack twelve eggs, and separate the yolks and egg whites into separate bowls.
- Preheat oven to 300°F (150°C).
- Spray a mini muffin tin with nonstick spray. Pour each yolk and egg white into its own mini muffin tin hole.
- Place the tin into a baking dish with a tinfoil ring, wire wrack, or a towel to keep the muffin tin from touching the bottom of the baking dish directly (so the eggs steam gently in the oven and don't turn brown).
- Cover the eggs and the baking dish tightly with aluminum foil. Make sure the foil tents up so it doesn't touch any of the eggs.
- Lift one edge of the foil and pour in boiling water ⅓ way up the muffin tin and re-cover with foil.
- Place the eggs in the oven for 13 minutes. Check to make sure the egg whites and yolks are both fully cooked.
- Remove foil and muffin tin from baking dish and let cool.
- With a thin knife, remove the egg yolks and egg whites from the tin. Set the egg whites aside.
- In a bowl, combine the cooked egg yolks, Greek yogurt, relish, mustard, hot sauce, salt, and pepper. Mix with a fork until well combined.
- Place the mixture in a piping bag with a desirable tip and pipe the yolk mixture onto the cooked egg whites. Sprinkle with paprika and chopped parsley.
- Enjoy!
Nutrition Facts : Calories 97 calories, Carbohydrate 1 gram, Fat 6 grams, Fiber 0 grams, Protein 8 grams, Sugar 1 gram
CLASSIC DEVILED EGGS RECIPE BY TASTY
Here's what you need: eggs, mayonnaise, yellow mustard, relish, salt, pepper, paprika, fresh parsley leaves
Provided by Vaughn Vreeland
Categories Appetizers
Time 30m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
- Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
- Mix the mayonnaise, mustard, relish, salt, and pepper with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)
- Pipe the mixture into the egg whites, garnish with paprika and parsley, and serve chilled.
- Enjoy!
Nutrition Facts : Calories 79 calories, Carbohydrate 0 grams, Fat 6 grams, Fiber 0 grams, Protein 4 grams, Sugar 0 grams
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.
MEAL PREP MUFFIN TIN EGG BITES
Breakfast on the go just got easier with this meal prep technique that bakes an easy egg base in a muffin tin. You can customize these bites with your favorite flavors: Here we make them with sausage and peppers, Buffalo chicken, and of course bacon and cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 12 egg muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.
- Crack the eggs into a large bowl, add the salt and whisk to combine. Divide the mixture evenly among the muffin cups. Top with desired variation ingredients. Bake until the centers of the muffins no longer jiggle, 17 to 20 minutes.
- Let the muffins cool in the pan for 5 minutes. Run a knife around the edges of the muffins, unmold and serve. If storing, allow to cool completely, place in a resealable plastic bag and refrigerate or freeze.
- To reheat, microwave the muffins one at a time for about 30 seconds if refrigerated, 1 minute if frozen. You can also heat them in a 250-degree-F oven until warmed through.
MUFFIN-TIN SCRAMBLED EGGS
I made these one year at Christmas as a way to save time, and they were a big hit. I have to make a large batch because my husband and boys can polish them off in a short amount of time. These also freeze very well, if there are any left! -Jill Darin, Geneseo, Illinois
Provided by Taste of Home
Time 35m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, whisk eggs, salt, pepper and garlic powder until blended. Stir in mushrooms, chiles, ham, onion and cheese. Spoon about 1/4 cup mixture into each of 24 greased muffin cups., Bake 18-20 minutes or until eggs are set, rotating pans halfway. Let stand 10 minutes before removing from pans. If desired, serve with pico de gallo., , Freeze option: Freeze cooled, baked eggs in resealable plastic freezer bags. To use, microwave each serving on high for 1-1/4 to 1-1/2 minutes or until heated through.
Nutrition Facts : Calories 88 calories, Fat 6g fat (2g saturated fat), Cholesterol 190mg cholesterol, Sodium 257mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges
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