EGG SALAD ENGLISH MUFFINS
These toasty breakfast muffins will give you a jump-start on brisk autumn mornings. I make the egg salad ahead of time, then assemble them as needed. They're also good with bacon or ham. -Deborah Flora, Sawyer, Kansas
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the eggs, mayonnaise and mustard. Place English muffins cut side up on an ungreased baking sheet. Top each with a slice of Canadian bacon, 1/4 cup egg mixture and cheddar cheese. , Bake at 350° for 6-8 minutes or until cheese is melted.
Nutrition Facts : Calories 475 calories, Fat 26g fat (7g saturated fat), Cholesterol 365mg cholesterol, Sodium 1410mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein.
BREAKFAST EGG MUFFINS
A great weekday breakfast that can be made on the weekend. They will last a week in the fridge. Also a great way to get some extra veggies in your diet! You can use any type of meat you prefer. Change up the spices or vegetables if you prefer.
Provided by Anonymous
Categories Breakfast and Brunch Eggs
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray 24 muffin cups with cooking spray.
- Beat eggs in a large bowl. Add egg whites to eggs and beat until smooth. Stir turkey ham, spinach, red bell peppers, green bell peppers, jalapeno peppers, garlic, Italian seasoning, onion powder, cayenne pepper, salt, and black pepper into the eggs. Ladle the egg mixture into prepared muffin cups to about 3/4-full.
- Bake in preheated oven until firm in the middle, 25 to 30 minutes.
Nutrition Facts : Calories 156.6 calories, Carbohydrate 5 g, Cholesterol 166.7 mg, Fat 5.8 g, Fiber 1.3 g, Protein 20.9 g, SaturatedFat 1.8 g, Sodium 629.7 mg, Sugar 2.9 g
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
EGG SALAD ON ENGLISH MUFFIN
Make and share this Egg Salad on English Muffin recipe from Food.com.
Provided by Hanka
Categories Lunch/Snacks
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Finely chop boiled eggs.
- Mix in chopped onion, Dijon mustard, mayonnaise, chive, salt pepper to taste.
- If you like more runny texture you can add 1Tbsp. water.
- Spoon egg salad on lightly toasted English muffin.
- Top with cherry tomatoes, cucumber and salad leaves.
- Tip: if you have any left over cooked bacon, chop it finely and sprinkle on top.
EGG MUFFINS
Paleo. Breakfast. On-the-go. For some reason individual cupcake liners don't work so well for these little quiches. Grease the tin with olive oil or butter.
Provided by Chris Denzer
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease 12 muffin cups with olive oil.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain.
- Saute onion, spinach, and mushrooms in the same skillet until onions are soft, 5 to 10 minutes. Remove from heat and cool slightly.
- Blend onion mixture in a blender until smooth. Beat onion mixture, eggs, feta cheese, and bacon together in a bowl until batter is well-combined. Pour batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 35 minutes.
Nutrition Facts : Calories 89.3 calories, Carbohydrate 1.2 g, Cholesterol 101 mg, Fat 7.1 g, Fiber 0.2 g, Protein 5.2 g, SaturatedFat 2.3 g, Sodium 164.3 mg, Sugar 0.7 g
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