Bacon N Eggs Pepper Muffins Recipes

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ROASTED PEPPER, BACON & EGG MUFFINS



Roasted Pepper, Bacon & Egg Muffins image

This fun and filling sandwich is just as great for lunch, dinner or a quick snack as it is for breakfast. -Louise Gilbert, Quesnel, British Columbia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 2 servings.

Number Of Ingredients 10

1/2 medium sweet red pepper
1/2 cup coarsely chopped sweet onion
1 teaspoon butter
4 large egg whites
2 large eggs
1 tablespoon fat-free milk
1/4 teaspoon pepper
2 center-cut bacon strips, cooked and crumbled
2 tablespoons shredded reduced-fat cheddar cheese
2 whole wheat English muffins, split and toasted

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



Bacon-and-Egg Muffins image

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

cooking spray
12 slices bacon
10 eggs
¼ cup milk
¼ cup chopped green onion
¼ cup diced jalapeno pepper
¼ cup diced roasted red pepper
1 teaspoon salt
1 teaspoon ground black pepper
½ cup shredded Cheddar cheese

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



Bacon n' Eggs Pepper Muffins image

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

1/2 cup Bell Pepper
4 slice Canadian Bacon
4 Egg
1/2 teaspoon Salt
1/4 teaspoon Freshly Ground Black Pepper
1/3 cup Shredded Part-Skim Mozzarella Cheese
to taste Fresh Parsley

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



Egg and Bacon Bread Bowl Muffins image

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

¼ cup warm water (110 degrees F/45 degrees C)
3 tablespoons white sugar
1 (.25 ounce) package quick-rise active dry yeast
cooking spray
2 ¾ cups all-purpose flour, or more as needed
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cardamom
½ teaspoon ground ginger
¼ teaspoon sweet paprika
½ cup almond milk, at room temperature, or more as needed
3 tablespoons salted butter, melted and cooled to room temperature
1 large egg, at room temperature
6 slices bacon
¼ cup shredded Cheddar cheese
6 large eggs

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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