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 AND EGG MUFFINS
This is a great base recipe for a quick breakfast. Customize to your taste with jalapenos, diced green chiles, bell peppers, turkey bacon, a half-egg-white-and-half-whole-egg blend, or avocado, to name a few ideas, just as you would season an omelet!
Provided by Casey St. Laurent
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
- Place bacon on a microwave-safe plate; cook in the microwave until slightly browned but still pliable, 2 to 3 minutes.
- Melt butter in a small skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, 3 to 5 minutes.
- Whisk eggs, garlic powder, salt, and pepper together in a bowl. Stir in onion and garlic mixture.
- Sprinkle a few pieces of bacon in the bottom of each muffin cup. Cover with half of the egg mixture. Add a few more pieces of bacon; top with remaining egg mixture.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Sprinkle Cheddar cheese on top.
Nutrition Facts : Calories 73.8 calories, Carbohydrate 0.7 g, Cholesterol 101.1 mg, Fat 5.5 g, Fiber 0.1 g, Protein 5.4 g, SaturatedFat 2.1 g, Sodium 169.3 mg, Sugar 0.3 g
TOMATOES AND BACON EGG MUFFINS
I love making this for breakfast. Make 6 and bring them to work and my entire week of breakfast is covered! Heat one in the microwave every morning. Easy!
Provided by Maggie
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 6 muffin cups with cooking spray.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until halfway cooked, about 5 minutes. Blot bacon slices with paper towels and cut into small pieces.
- Mix bacon, eggs, tomatoes, green onion, and black pepper together in a bowl. Pour mixture into the prepared muffin cups.
- Bake in the preheated oven until each muffin is set in the middle, 15 to 20 minutes.
Nutrition Facts : Calories 151.6 calories, Carbohydrate 2.1 g, Cholesterol 258.1 mg, Fat 10.6 g, Fiber 0.4 g, Protein 12 g, SaturatedFat 3.3 g, Sodium 307.7 mg, Sugar 0.6 g
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.
SCRAMBLED EGG MUFFINS WITH BACON AND SWISS CHEESE
Make and share this Scrambled Egg Muffins With Bacon and Swiss Cheese recipe from Food.com.
Provided by Heather N.
Categories Breakfast
Time 30m
Yield 6 Egg Muffins, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Grease 6 tin muffin tin.
- Whisk 8 large eggs in bowl with water.
- Add Salt and Pepper to taste.
- Pour in equal amounts into muffin tins.
- Bake 15 minutes.
- Remove from oven.
- Crumble 1/2 of a wedge of Laughing Cow LIGHT Swiss cheese on each muffin, sprinkle tops with bacon bits.
- Return to oven for an additional 10 minutes, or until egg mixture is finished.
- To reheat place in microwave on a microwave safe plate for 45 seconds.
- Enjoy!
Nutrition Facts : Calories 111, Fat 7.2, SaturatedFat 2.3, Cholesterol 249.9, Sodium 211.2, Carbohydrate 1.4, Fiber 0.5, Sugar 0.2, Protein 9.8
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
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 PANCAKE MUFFINS
Take your morning food to go with our Egg and Bacon Pancake Muffins that use pancake mix, KRAFT Singles, bacon, eggs and syrup. Our Egg and Bacon Pancake Muffins combine all your favorites in a convenient mess-free muffin form!
Provided by My Food and Family
Categories Home
Time 32m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Whisk pancake mix, water and 1/2 cup syrup just until blended. (Batter should still be slightly lumpy.)
- Spoon into 12 muffin pan cups sprayed with cooking spray; place on rimmed baking sheet.
- Top with Singles pieces, then bacon and eggs. (Muffin cups will be full.)
- Bake 16 to 18 min. or until centers are set and edges are lightly browned.
- Serve warm topped with remaining syrup.
Nutrition Facts : Calories 350, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 205 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 0.7341 g, Sugar 0 g, Protein 14 g
EGG AND BACON MUFFINS
A quick and easy delicious breakfast idea to kickstart your day.
Provided by Poppy L
Time 25m
Yield Makes 3 muffins
Number Of Ingredients 0
Steps:
- Lightly grease a muffin tray and preheat oven to 180 degrees celcius.
- Place 2 strips of bacon around the edges and base of each muffin hole. Try to cover as much of the tin as possible. Crack 1 egg into each hole. Sprinkle a pinch of salt and pepper over each. Place in the oven and cook for 10-20 mins depending on how runny you like the yolk. Remove from the tin and serve.
- You could add other ingredients into the muffins: - cheese - spinach - herbs - mushrooms
- Or, instead of having an egg in each you could whisk the eggs and then pour it into the bacon (adding other fillings or just on its own) to make a more omelette style version.
LOADED BACON AND EGG HASH BROWN MUFFINS
How to make Loaded Bacon And Egg Hash Brown Muffins
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- In a medium size mixing bowl, whisk together the eggs, sour cream, garlic salt, black pepper and paprika.
- Add the hash browns, melted butter, green onion, crumbled bacon, grated Parmesan cheese and 1½ cup shredded cheddar cheese. Mix well.
- Spray the cups of a standard 12 cup muffin tin liberally with butter flavored or regular cooking spray. Divide the mixture between the muffin cups.
- Sprinkle the remaining ½ cup shredded cheddar cheese on top.
- Bake for 25-30 minutes until golden. Rest for 5 minutes, then run a knife around the edges to loosen.
- Serve as is or with a dollop of sour cream and a sprinkle of bacon crumbles and green onion.
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