EGG AND BACON TOPPED MUFFINS
Bake these split English muffins topped with cheese, eggs and bacon pieces into hot sandwiches for a 15 minute dinner idea!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Spread honey mustard evenly on English muffin halves; place on ungreased cookie sheet. Top each with cheese, egg and bacon.
- Bake at 400°F. for 3 to 4 minutes or until cheese melts and sandwiches are heated through.
Nutrition Facts : Calories 255, Carbohydrate 20 g, Cholesterol 235 mg, Fiber 0 g, Protein 14 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 10 g
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
BACON-EGG ENGLISH MUFFIN
Terry Kuehn of Waunakee, Wisconsin stacks cheese, Canadian bacon and poached eggs on an English muffin to make this appealing eye-opener. Perfect for one, this delicious open-faced sandwich is special enough for guests, too.
Provided by Taste of Home
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip egg into water. Cook, uncovered, until whites are completely set, about 4 minutes. , Meanwhile, spread cream cheese over muffin halves. Top with cheese slices and Canadian bacon. Using a slotted spoon, lift eggs out of water and place over bacon.
Nutrition Facts : Calories 273 calories, Fat 15g fat (7g saturated fat), Cholesterol 247mg cholesterol, Sodium 828mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.
EGG-STUFFED BACON AND CHEESE MUFFINS
Enjoy a full breakfast in one loaded muffin: soft-boiled eggs included! Inspired by the beloved muffins from San Francisco bakery Craftsman and Wolves that have taken patrons and TikTok enthusiasts by storm, we gave these muffins a unique spin with crispy bacon and salty Irish Cheddar studded in each bite. Make sure not to overbake--doing so could turn the beautifully jammy eggs to hard-boiled in a matter of minutes. Serve these warm on their own, or with a sprinkle of flaky sea salt and hot sauce for a transportable, savory, breakfast.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 6 muffins
Number Of Ingredients 16
Steps:
- Put the bacon in a large skillet and place over medium heat. Cook, flipping occasionally, until golden brown and crispy, about 8 minutes. Drain on a paper towel-lined plate, then finely chop.
- Meanwhile, fill a large bowl with lots of ice and water; set aside. Bring a large saucepan of water to a boil over medium-high heat. Gently lower 6 of the eggs into the water with a slotted spoon and cook until soft boiled (the whites have set but the yolks are still runny), 5 minutes (see Cook's Note). Transfer the eggs immediately to the ice water bath to stop the cooking and let sit until completely cool, about 15 minutes. Carefully peel the eggs and reserve.
- Preheat the oven to 425 degrees F and spray a 6-cup jumbo muffin tin generously with nonstick cooking spray.
- Whisk the flour, baking powder, kosher salt, baking soda, pepper and sugar in a medium bowl until evenly combined. Whisk the vegetable oil, yogurt and remaining 4 eggs in a large bowl until smooth and combined. Stir the flour mixture into the yogurt mixture until just combined (do not overmix), then gently fold in the Cheddar, Pecorino Romano, scallions and reserved bacon until just combined. Transfer to a piping bag or resealable freezer bag and snip the tip. Put a couple tablespoons of flour in a small bowl.
- Pipe enough batter into each prepared muffin cup to just cover the bottom and help anchor the soft-boiled eggs. Carefully dust the soft-boiled eggs in the flour, shaking off any excess (this will help the batter to adhere), then place 1 upright in each muffin cup. Pipe the remaining batter around and on top of the eggs, making sure the eggs are completely coated. Use a rubber spatula or offset spatula to help smooth out the tops of each muffin (they should look domed).
- Bake until the muffin tops are light golden brown, the batter is just cooked through and the eggs inside are soft and jammy, about 16 minutes. Let the muffins sit in the tin for just 5 minutes, then transfer to a wire rack. Enjoy warm cut in half with a sprinkle of flaky sea salt and a few dashes of hot sauce. Alternatively, let the muffins come to room temperature, then refrigerate in an airtight container for up to 5 days.
BACON AND EGG BREAKFAST MUFFINS
Make and share this Bacon and Egg Breakfast Muffins recipe from Food.com.
Provided by Pinay0618
Categories Quick Breads
Time 56m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Lightly spray 12 muffin cups with no-stick cooking spray or use muffin cup liners.
- Combine flour, sugar, and dry mustard.
- Stir in cheese and make a well in the center of the ingredients.
- Whisk together egg, milk and oil. Add all at once to the flour mixture, stirring just until moistened.
- Fill prepared muffin cups 1/3 full (half the batter will be used).
- Combine the diced egg and cooked crumbled bacon. Divide evenly into muffin cups.
- Top with remaining batter. Muffin cups should be about 2/3 full.
- Bake for 20 to 25 minutes or until muffins are lightly browned.
- Serve hot.
Nutrition Facts : Calories 193.4, Fat 10, SaturatedFat 3.2, Cholesterol 59, Sodium 395.3, Carbohydrate 18.5, Fiber 0.6, Sugar 2.2, Protein 6.9
EGG AND BACON BREAD BOWL MUFFINS
Bread bowls made in a large muffin tin with cheese, egg, and bacon cooked right inside.
Provided by Beth
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 2h30m
Yield 6
Number Of Ingredients 16
Steps:
- Mix warm water, sugar, and yeast together in a bowl. Proof yeast until it softens and begins to form a creamy foam, 5 to 10 minutes.
- Spray a large bowl with cooking spray.
- Stir together 2 3/4 cups flour, salt, pepper, cardamom, ginger, and paprika in the bowl of a stand mixer until well combined. Make a well in the center and pour in the yeast mixture, 1/2 cup almond milk, butter, and egg. Stir with the dough hook attachment on low speed until the dough comes together. If dough sticks to the side of the bowl, add flour, 1 tablespoon at a time, until smooth. If dough is too dry and does not come together, add 1 teaspoon almond milk at a time.
- Knead dough with the dough hook attachment until smooth and supple, about 6 minutes. Transfer dough to the oiled bowl. Spray additional cooking spray on top of the dough. Cover the bowl with a clean, damp kitchen towel or plastic wrap. Allow dough to rise until doubled in size, about 1 hour.
- Roll dough on a lightly floured surface to a 1/4-inch thickness. Cut circles with a 4-inch round biscuit or cookie cutter.
- Lightly oil a large 6-cup muffin tin with cooking spray. Place about 3 dough circles in each cup, overlapping to cover the sides and bottom; press to seal. Set aside to rise for 30 to 45 minutes.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until mostly cooked but slightly underdone, 7 to 10 minutes. Drain bacon slices on paper towels and break each slice into 4-inch pieces.
- Preheat the oven to 375 degrees F (190 degrees C).
- Sprinkle a small amount of Cheddar cheese into each muffin cup. Place 2 to 3 pieces bacon on top of each, leaving the underdone ends sticking out to cook as the muffins bake. Crack an egg into each muffin and sprinkle additional Cheddar on top.
- Bake in the preheated oven until eggs are set but yolks are slightly runny, about 18 minutes.
Nutrition Facts : Calories 446.5 calories, Carbohydrate 52.2 g, Cholesterol 247.3 mg, Fat 17.9 g, Fiber 2 g, Protein 18.5 g, SaturatedFat 7.8 g, Sodium 766.7 mg, Sugar 7.5 g
EGG AND BACON MUFFIN CUPS
Provided by Catherine McCord
Categories Egg Pork Breakfast Brunch Kid-Friendly Quick & Easy Weelicious Sugar Conscious Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Unfold the puff pastry sheet and cut sheet in 6 equal pieces. Gently stretch each piece into a 5x5 inch square.
- Place each piece of pastry in a greased muffin cup leaving a 1/2 overhang at the top.
- Sprinkle one teaspoon of the parmesan in the pastry lined cups, crack an egg into each cup, top with bacon, 1 teaspoon parmesan cheese, and a pinch of salt.
- Whisk together the remaining egg and water and lightly brush pastry edges with egg wash.
- Bake for 20 minutes, remove from oven and immediately move to a wire rack. Let cool 5 minutes and then serve.
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