Cheesy Crust Egg Muffins Recipes
EASY BREAKFAST EGG MUFFINS
Your favorite breakfast casserole or omelet in egg muffin form! Great for on-the-go breakfasts and very customizable to your own tastes. You can substitute any vegetables or meat that you like. I love to make a dozen of these and have them in my fridge to take on the go in the mornings to work.
Provided by Catherine
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
- Place green onions and bell peppers into a large mixing bowl. Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper. Sprinkle Cheddar cheese into the bowl and whisk ingredients together until incorporated.
- Pour mixture equally into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 3.3 g, Cholesterol 141.4 mg, Fat 9.3 g, Fiber 0.9 g, Protein 9.6 g, SaturatedFat 4 g, Sodium 273.7 mg, Sugar 1.7 g
CHEDDAR CHEESE MUFFINS
Nice bread-like cheese muffins. Not overly cheesy, but feel free to add more. One of my favorites!
Provided by Whitney Carson
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 large muffin cups.
- Mix flour, sugar, baking powder, salt, and baking soda together in a large mixing bowl; stir Cheddar cheese into the flour mixture. Pour yogurt, eggs, and butter over the flour mixture; stir until the dry ingredients are just moistened. Spoon the batter into the prepared muffin cups.
- Bake in the preheated oven until the tops just start to lightly brown, 18 to 20 minutes.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 52.3 g, Cholesterol 114.4 mg, Fat 19.7 g, Fiber 1.1 g, Protein 15.7 g, SaturatedFat 11.8 g, Sodium 943 mg, Sugar 19.9 g
CHEESY CRUST EGG MUFFINS
Your family will love these handheld egg muffins. Each muffin cup is coated with grated cheese that bakes to form a crisp, salty outer crust encasing biscuit dough and eggs with gooey yolk centers. The recipe is easy to scale up or down as desired; for each serving of two muffins, you'll need ¼ cup each flour and yogurt for the dough, plus proportionate amounts of cheese, eggs, and the rest. They're best served straight from the oven, but you can reheat any leftovers in the microwave for about 20 to 30 seconds per muffin (just know that the yolk may become firmly cooked).
Categories Breakfast,Brunch
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Combine flour and yogurt in a medium bowl; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). If dough is too sticky to knead, add more flour, 1 Tbsp at a time, until no longer sticky. Divide dough into 8 equal portions.
- Spray each of 8 cups in a muffin tin with cooking spray. One at a time, dust each muffin cup with ½ Tbsp cheese by spooning cheese into muffin cup and tilting and tapping pan until cup is evenly coated with cheese. Lightly flatten each dough portion into a disk. Press 1 dough disk firmly into bottom and up sides of each coated muffin cup (lightly dampen fingertips if dough sticks to fingers).
- Crack 1 egg into each muffin cup. Sprinkle eggs evenly with salt and pepper, and sprinkle tomatoes evenly over top. Place muffin tin on a foil-lined baking sheet (in case of overflow) and bake until egg whites are set and yolks are still jiggly, about 15 minutes. Remove from oven and sprinkle evenly with chives. Run a knife around edge of each muffin cup to loosen. Remove muffin cups from pan. Serve warm.
- Serving size: 2 muffin cups
Nutrition Facts : Calories 95 kcal
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- Spray each of 8 cups in a muffin tin with cooking spray. One at a time, dust each muffin cup with ½ Tbsp cheese by spooning cheese into muffin cup and tilting and tapping pan until cup is evenly coated with cheese. Lightly flatten each dough portion into a disk. Press 1 dough disk firmly into bottom and up sides of each coated muffin cup (lightly dampen fingertips if dough sticks to fingers).
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