SCRAMBLED EGG MUFFINS
Fill muffin tins with eggs, turkey bacon, and other savory ingredients to make Jessica Seinfeld's charming "muffins," from her cookbook, "Double Delicious!"Also try:Bird's Nest Pasta
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Spray a baking sheet with nonstick cooking spray; place bacon on prepared baking sheet and transfer to oven. Bake until crisp, 10 to 15 minutes.
- Meanwhile, in a small bowl, whisk together egg whites, egg, chickpeas, and milk. Coat 4 cups in a 6-cup standard muffin tin with nonstick cooking spray. Divide egg mixture evenly among prepared cups. Remove bacon from oven and cut with kitchen shears or thinly slice into 1/2-inch pieces. Sprinkle bacon over eggs and top each with 1 teaspoon Parmesan.
- Transfer to oven and bake until eggs puff and are cooked through, 12 to 15 minutes. Remove egg muffins from muffin pan and let cool slightly before serving.
SCRAMBLED EGG MUFFINS
After enjoying scrambled egg muffins at a local restaurant, I came up with this version that my husband likes even better. They're pretty, hearty and fun to serve, too. -Cathy Larkins, Marshfield, Missouri
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain., In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese., Spoon by 1/3 cupfuls into greased muffin cups. Bake until a knife inserted in the center comes out clean, 20-25 minutes.Freeze option: Cool baked egg muffins. Cover and place on waxed paper-lined baking sheets and freeze until firm. Transfer to freezer container; return to freezer. To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or, microwave each muffin on high 30-60 seconds or until heated through.
Nutrition Facts : Calories 133 calories, Fat 10g fat (4g saturated fat), Cholesterol 224mg cholesterol, Sodium 268mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.
SCRAMBLED EGG BREAKFAST MUFFINS RECIPE
Make your mornings simple yet nutritious with our delicious scrambled egg breakfast muffins. Get all the wonderful benefits of eggs and vegetables all in one muffin.
Provided by Camille Beckstrand
Categories Breakfast
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Spray a 12-cup muffin pan with non-stick cooking spray (the heavier you spray, the less it will stick) or use thick muffin liners.
- In a large mixing bowl, beat eggs. Add in remaining ingredients and mix together.
- Scoop 1/3 cup of mixture into each muffin liner.
- Bake for 20-25 minutes or until the center of the muffin is completely cooked.
Nutrition Facts : Calories 141 kcal, Carbohydrate 1 g, Protein 11 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 203 mg, Sodium 366 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SCRAMBLED EGG MUFFINS
I got this recipe from a magazine. It's very easy to make and is great for any meal. Kids love them.
Provided by Nicole Brummett
Categories Breakfast
Time 50m
Yield 1 dozen, 12 serving(s)
Number Of Ingredients 8
Steps:
- Brown sausage; drain well.
- Preheat oven to 350°.
- In a bowl, beat eggs, then add onion, green peppers, salt, pepper and garlic powder.
- Stir in sausage and cheese.
- Spoon 1/3 cupfuls into greased muffin cups.
- Bake at 350° for 20-25 minutes or until a knife inserted comes out clean.
SCRAMBLED EGG MUFFIN
Healthy scrambled eggs don't have to be bland, try this simple vegetarian recipe - ideal for Boxing Day
Provided by Good Food team
Categories Breakfast, Brunch, Main course
Time 10m
Number Of Ingredients 4
Steps:
- Scramble eggs without butter or cream, stir in chopped sundried tomato and torn fresh basil, and pile on toasted English muffin halves.
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
SCRAMBLED EGG MUFFINS
These are a great take along breakfast. My kids loved walking to the bus stop with breakfast in hand. In this picture I changed things up a bit I added a couple slices of deli ham diced, I used pre cooked sausage patties chopped and omitted the onion and green pepper.
Provided by susan simons
Categories Eggs
Number Of Ingredients 8
Steps:
- 1. In a large skillet, cook sausage over medium heat until no longer pink. In a large bowl, beat the eggs. Add the onion, green pepper, salt, pepper and garlic powder. Stir in sausage and cheese.
- 2. Spoon by 1/3 cupfuls into greased muffin cups. Bake at 350 degrees for 20-25 minutes or until a knife inserted near the center comes out clean.
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