EGG BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: eggs, salt, pepper, spinach, tomato, onion, bell pepper, broccoli, parmesan cheese, cheddar cheese
Provided by Joey Firoben
Categories Breakfast
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (180°C).
- In a measuring cup, beat the eggs until smooth. Set aside.
- In a greased muffin tin, place your desired combination of fillings into each muffin cup.
- Season each cup with salt and pepper.
- Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
- Bake for 20 minutes, until set.
- Enjoy!
Nutrition Facts : Calories 98 calories, Carbohydrate 5 grams, Fat 5 grams, Fiber 1 gram, Protein 7 grams, Sugar 2 grams
BREAKFAST BAKE
This light and fluffy egg casserole, sprinkled with tasty bacon, retains its fresh flavor after freezing. While it's great as a breakfast bake, it's an easy-to-reheat meal for lunch or dinner, too. The recipe makes two casseroles, so you can serve one right away and freeze the second one for later. -Kim Weave, Olathe, Kansas
Provided by Taste of Home
Time 1h
Yield 2 casseroles (6 servings each).
Number Of Ingredients 12
Steps:
- Sprinkle the croutons, cheese, onion, peppers and mushrooms into two greased 8-in. square baking dishes. In a large bowl, whisk the eggs, milk, salt, mustard and pepper. Slowly pour over vegetables. Sprinkle with bacon. , Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° until a knife inserted in the center comes out clean, 45-50 minutes., To use frozen casserole: Completely thaw in the refrigerator for 24-36 hours. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 50-60 minutes.
Nutrition Facts : Calories 271 calories, Fat 16g fat (8g saturated fat), Cholesterol 177mg cholesterol, Sodium 691mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 1g fiber), Protein 14g protein.
RECIPE: VEGETABLE SUPREME EGG BAKE
This breakfast casserole is a delicious way to add more veggies to your day. Spinach, peppers, potatoes, and mushrooms all make an appearance!
Provided by Christine Gallary
Categories Egg dish Breakfast Casserole Breakfast casserole
Number Of Ingredients 11
Steps:
- Arrange a rack in the middle of the oven and heat to 375°F. Coat a 9x13-inch baking dish with olive oil; set aside.
- Heat the 1 tablespoon of oil in a large frying pan over medium-high heat until shimmering. Add the mushrooms and carrots and cook, stirring occasionally, until tender, about 5 minutes. Add the spinach and toss until wilted and almost all of the liquid is evaporated, about 5 minutes. Remove from the heat and stir in the potatoes and red peppers.
- Transfer to the baking dish and spread into an even layer. Sprinkle evenly with the cheese. Whisk the eggs, milk, salt, and pepper together in a large bowl. Pour over the vegetables.
- Bake until the top is slightly golden-brown and a knife inserted in the middle comes out clean, 50 to 55 minutes. Let cool for 5 minutes before slicing and serving.
Nutrition Facts : SaturatedFat 12.4 g, UnsaturatedFat 0.0 g, Carbohydrate 15.6 g, Sugar 6.0 g, ServingSize Serves 8, Protein 20.1 g, Fat 25.5 g, Calories 370 cal, Sodium 666.8 mg, Fiber 2.4 g, Cholesterol 0 mg
HEALTHY BREAKFAST EGG MUFFINS
Healthy Breakfast Egg Muffins. Easy, low carb and freezer friendly, these egg muffin cups are easy to store and reheat. Add spinach, sausage or hash browns! You can make them cheesy or keep them dairy free for a Paleo and Whole30 breakfast.
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 40m
Number Of Ingredients 12
Steps:
- Place a rack in the center of your oven and preheat to 350 degrees F. Lightly coat a standard 12-cup muffin tin with nonstick spray. Divide the spinach, red bell pepper, green bell pepper, and tomatoes among the cups (they will be about two-thirds of the way full).
- In a large bowl or large measuring cup with a spout (my favorite because it makes the mixture easy to pour), briskly whisk together the eggs, egg whites, salt, basil, oregano, and pepper until well combined. Carefully fill each muffin cup three-quarters of the way to the top with the egg mixture. Sprinkle the feta evenly over the tops of the cups.
- Bake for 24 to 28 minutes, until the egg muffins are set. Let cool for a few minutes, and then run a butter knife around the edges of each muffin to loosen it. Remove them from the pan and enjoy immediately, or let cool on a wire rack and refrigerate or freeze for later (see notes for more details).
Nutrition Facts : ServingSize 1 muffin, Calories 70 kcal, Carbohydrate 3 g, Protein 8 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 96 mg, Sodium 148 mg, Fiber 1 g, Sugar 2 g
EGG BAKE (FREEZABLE) BREAKFAST
Make and share this Egg Bake (Freezable) Breakfast recipe from Food.com.
Provided by WiGal
Categories One Dish Meal
Time 1h5m
Yield 2 casseroles, 8 serving(s)
Number Of Ingredients 10
Steps:
- Divide croutons, cheese, onion, pepper,and green chilies between two greased 9-inch square baking pans.
- In bowl, combine eggs, milk, garlic salt, and pepper.
- Slowly pour liquid over crouton/veggie mixture.
- Top with bacon.
- Cover and freeze one casserole for up to 3 months.
- Bake the second casserole, uncovered, at 350° for 50 minutes, or until a knife inserted near the center comes out clean.
- To use frozen casserole: Completely thaw in the refrigerator for 36 hours.
- Remove from the refrigerator 30 minutes before baking.
- Bake, uncovered, at 350° for 50 minutes, or until a knife inserted near the center comes out clean.
Nutrition Facts : Calories 462.5, Fat 29.6, SaturatedFat 14.1, Cholesterol 273.9, Sodium 867.9, Carbohydrate 22.2, Fiber 1.6, Sugar 2.7, Protein 26.2
FREEZER HASHBROWN BREAKFAST CASSEROLE
I love this recipe!!! It's so easy to make!!! I usually don't like my food mixed together but this is awesome.
Provided by Lisa Morris
Categories Breakfast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Squeeze excess moisture from potatoes.
- Mix potatoes and melted butter.
- Press into 13X9 baking pan, coated with cooking spray. Bake at 425°F for 25 minutes.
- Remove from oven.
- Sprinkle bacon or ham and cheese over potatoes.
- Beat together eggs & milk.
- Pour egg mixture over meat & cheese.
- Bake an additional 30 minutes or until set.
Nutrition Facts : Calories 702.9, Fat 63, SaturatedFat 28.6, Cholesterol 248.6, Sodium 1010, Carbohydrate 12.1, Fiber 0.8, Sugar 0.3, Protein 22
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