Rachael Rays Muffin Tin Eggs N Bacon Recipe 415 Recipes

CORN MUFFINS WITH BACON BITS AND CHEDDAR CHEESE

Steps:

• Preheat oven to muffin mix package directions.
• Drizzle a little extra-virgin olive oil into a small skillet and place over medium-high heat. Add bacon to hot pan and crisp, 5 to 6 minutes. Remove from pan and drain on a paper towel. Set aside.
• Prepare the muffin mix and muffin tin to package directions. Stir in paprika, chives, chopped cheese and crisp bacon bits. Fill muffin tins and bake until golden brown.

RACHAEL RAY'S MUFFIN TIN EGGS N BACON RECIPE - (4.1/5)

Steps:

• 1) Preheat oven to 350 & spray your muffin pan with Pam to ensure non-stick 2) Take your english muffins, split apart and cut english muffins the same size as the bottom of your muffin pan 3) Place a piece of canadian bacon or regular bacon into muffin cup and cover the entire cup with bacon 4) Crack one egg into each muffin cup and be sure the bacon sets up higher then the egg in the muffin cup 5) Bake at 350 until the eggs are cooked and the bacon is crispy. Let cool a few minutes then put bacon n egg muffins on top of your cut english muffins

BACON-AND-EGG MUFFINS

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.