SOUTHWESTERN STYLE SCRAMBLED EGG BEATERS ON ENGLISH MUFFINS
Make and share this Southwestern Style Scrambled Egg Beaters on English Muffins recipe from Food.com.
Provided by peachez
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine egg mixture ingredients.
- Spray a medium size skillet with cooking spray, then heat to medium. Pour egg mixture into skillet, cook, turning mixture occasionally until mixture is set but not dry, about 3 minutes.
- Split and toast english muffins.
- Combine softened butter with drops of cayenne pepper sauce to taste. Lightly spread on muffin halves. Spoon egg mixture onto muffin halves; top with cheese slices.
- Broil just until cheese starts to melt. Serve immediately.
Nutrition Facts : Calories 170.4, Fat 8.6, SaturatedFat 5.3, Cholesterol 21.2, Sodium 328.8, Carbohydrate 16.6, Fiber 1.6, Sugar 2.2, Protein 7.2
BRUNCH EGGS ON ENGLISH MUFFINS
Add something hearty to your family's dinner tonight! Serve these muffins topped with bacon, eggs and sauce with sprinkled pepper on it.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- In 1-quart nonstick saucepan, melt butter over low heat. Stir in flour; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheeses, basil and red pepper; keep warm.
- Toast English muffins. In 10-inch nonstick skillet, cook bacon over medium heat until brown on both sides. Remove from skillet; keep warm.
- Heat same skillet over medium heat. Pour eggs into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
- Place 1 slice bacon on each muffin half. Top with eggs. Spoon about 2 tablespoons sauce over eggs. Sprinkle with pepper.
Nutrition Facts : Calories 300, Carbohydrate 17 g, Cholesterol 445 mg, Fiber 0 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 7 g, TransFat 0 g
SCRAMBLED EGG MUFFINS
These scrambled egg muffins with plenty of sausage and Cheddar cheese make a filling and fun treat at your next brunch. They're pretty, hearty, and fun to serve.
Provided by aveal
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups, or line with paper muffin liners.
- Heat a large skillet over medium-high heat and stir in sausage; cook and stir until sausage is crumbly, evenly browned, and no longer pink, 10 to 15 minutes; drain.
- Beat eggs in a large bowl. Stir in onion, green pepper, salt, pepper, and garlic powder. Mix in sausage and Cheddar cheese. Spoon by 1/3 cupfuls into muffin cups.
- Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 142.7 calories, Carbohydrate 1.6 g, Cholesterol 201.7 mg, Fat 10.6 g, Fiber 0.2 g, Protein 10.2 g, SaturatedFat 4 g, Sodium 364.8 mg, Sugar 0.9 g
LIGHTENED SCRAMBLED EGG MUFFINS
This is a trimmed version of Recipe #12975. It tastes as good as the original IF you're used to EggBeaters.
Provided by Annacia
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Brown sausage; drain well.
- In a bowl mix EggBeaters with onion, green peppers, salt, pepper and garlic powder.
- Stir in sausage and cheese.
- Spoon 1/3 cupfuls into greased muffin cups.
- Bake at 350°F for 20-25 minutes or until a knife inserted comes out clean.
Nutrition Facts : Calories 95.9, Fat 5, SaturatedFat 1.7, Cholesterol 34.8, Sodium 365.6, Carbohydrate 2.5, Fiber 0.2, Sugar 1.7, Protein 10.2
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