ROASTED PEPPER, BACON & EGG MUFFINS
Steps:
- Remove and discard seeds from pepper half. Place cut side down on a baking sheet. Broil 4 in. from the heat until the skin blisters, about 6 minutes. Immediately place pepper half in a small bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin; chop pepper., In a small nonstick skillet coated with cooking spray, saute onion in butter until tender. In a large bowl, whisk the egg whites, eggs, milk, and pepper. Pour into the pan. Add bacon and chopped pepper; cook and stir over medium heat until eggs are completely set., Remove from the heat. Sprinkle with cheese; cover and let stand until cheese is melted. Spoon onto English muffins. Serve immediately.
Nutrition Facts : Calories 329 calories, Fat 12g fat (5g saturated fat), Cholesterol 229mg cholesterol, Sodium 662mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 6g fiber), Protein 25g protein.
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 N' EGGS PEPPER MUFFINS
These little Bacon n' Egg Pepper Muffins proved a lifesaver. They can be made ahead of time and just popped in the microwave to warm, just as easy as pouring milk over cereal. This recipe can be doubled, tripled, quadrupled to whatever you need for the week!
Provided by Garlic & Zest
Categories Budget-Friendly Low-Carb Kid-Friendly Easy Quick Shellfish-Free Beginner Gluten-Free Soy-Free Fish-Free Peanut-Free Tree Nut-Free Grain-Free Tomato-Free Oven
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- For roasted bell pepper, either use a jarred bell pepper or roast your own by heating the oven to 400 degrees F (200 degrees C) and placing the pepper on a baking sheet lined with aluminum foil (to catch juices and make for easier cleanup). Roast for 25-30 minutes or until skin is blackened and pepper inside is soft. Transfer to a bowl and cover tightly with saran wrap. Cool completely, then peel and seed the pepper.
- Preheat oven to 350 degrees C (180 degrees C).
- Spray vegetable spray into 4 regular sized muffin tins.
- Place a slice of Canadian Bacon (4 slice) in each of the prepared tins and press it into the muffin form.
- Dice the Bell Pepper (1/2 cup) into 1/2-inch pieces and divide evenly among the muffin tins.
- Whisk the Egg (4) in a small bowl and season with the Salt (1/2 teaspoon) and Freshly Ground Black Pepper (1/4 teaspoon). Divide the eggs among the muffin tins.
- Sprinkle each of the egg cups with Shredded Part-Skim Mozzarella Cheese (1/3 cup).
- Bake for 12-15 minutes until the center is just set.
- Turn up the oven to broil and continue to cook for 1-2 minutes to brown the top lightly.
- Remove from the oven and let rest for 1-2 minutes. Use a sharp knife to loosen the edges of the egg cups and transfer to a platter or plate. Sprinkle with Fresh Parsley (to taste).
Nutrition Facts : Calories 120 calories, Protein 11.8 g, Fat 6.9 g, Carbohydrate 2.2 g, Fiber 0.3 g, Sugar 1.1 g, Sodium 562.7 mg, SaturatedFat 2.8 g, TransFat 0.1 g, Cholesterol 196.1 mg, UnsaturatedFat 3.5 g
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
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