Egg Explosion Recipes

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FRUIT EXPLOSION MUFFINS (TIM HORTON'S COPYCAT)



Fruit Explosion Muffins (Tim Horton's Copycat) image

These Fruit Explosion Muffins are loaded with strawberries and blueberries (or any berries you want!) and have a strawberry jam surprise inside! They are made with whole wheat flour and sour cream makes them extra moist.

Provided by Ashley Fehr

Categories     Bread and Baked Goods     Breakfast

Time 38m

Number Of Ingredients 14

1 cup light sour cream or 0% Greek yogurt
1/2 cup canola oil
1/2 cup unsweetened applesauce
2 eggs
1 teaspoon vanilla
1/2 cup granulated sugar (100 grams)
1/2 cup brown sugar (packed - 80 grams)
1 1/2 cups all purpose flour (187 grams)
1 cup whole wheat flour (135 grams)
1 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups mixed berries of choice (fresh or frozen*)
3/4 cup jam or jelly (nothing too runny!)

Steps:

  • Preheat oven to 350 degrees F and line 3 muffin pans with paper liners or use non-stick pans and grease lightly. You can also use silicone pans, though they will not brown as usual.
  • In a large bowl, combine sour cream, oil, applesauce, eggs and vanilla with a whisk. Stir in sugars until combined completely.
  • Add flours, baking powder, baking soda, and salt and stir just until combined. Fold in berries.
  • Spoon 1 tablespoon of batter into the bottom of each liner, spreading it cover the bottom completely. Top with 2 teaspoons of jam and cover with remaining batter (about one heaping tablespoon per muffin cup), covering the jam as best as you can.
  • Bake for 23-25 minutes (I bake mine exactly 25 minutes), until golden brown, toothpick comes out clean and batter around berries appears set. Cool to room temperature and serve.
  • May be stored at room temperature for 2-3 days or frozen for 3-4 months.

Nutrition Facts : Calories 197 kcal, Carbohydrate 29 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 22 mg, Sodium 102 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving

EGG EXPLOSION!



Egg Explosion! image

This casserole has been served at our Easter Sunday brunch for over 30 years. It's easy to adjust the spiciness to suit your family's taste. My family likes it spicy, so we even have a bottle of hot sauce on the side for an additional kick! We serve this with a fancy fruit salad and all the Easter fixings for a delicious brunch buffet! Serve with additional sour cream, if desired

Provided by jensenly

Categories     Breakfast and Brunch     Eggs

Time 55m

Yield 8

Number Of Ingredients 9

1 (1 pound) bulk pork sausage
12 eggs, beaten
⅓ cup sour cream
1 (7 ounce) can chopped green chilies
1 (24 ounce) jar salsa
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
½ cup pickled jalapeno pepper slices, or to taste
2 avocados, sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Beat eggs with sour cream in a large bowl until smooth; pour into prepared baking dish.
  • Bake eggs in preheated oven until set, about 15 minutes.
  • Spread layers of sausage, green chiles, salsa, Cheddar cheese, Monterey Jack cheese, and jalapeno slices, respectively, over the baked eggs.
  • Bake casserole until the cheese melts completely and the layers are hot in the middle, 20 to 25 minutes. Arrange avocado slices over the top of the casserole.

Nutrition Facts : Calories 491.7 calories, Carbohydrate 12.8 g, Cholesterol 343.1 mg, Fat 38.2 g, Fiber 5.2 g, Protein 27 g, SaturatedFat 14.6 g, Sodium 1683.3 mg, Sugar 4.5 g

BIRTHDAY EXPLOSION CAKE RECIPE BY TASTY



Birthday Explosion Cake Recipe by Tasty image

This cake is inspired by The Flour Shop in New York City. The recipe takes a bit of time and effort, but the finished product is truly a showstopper! Celebrate a special occasion with this bright, colorful and delicious cake.

Provided by Katie Aubin

Categories     Desserts

Yield 1 cake

Number Of Ingredients 27

3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
3 sticks unsalted butter, softened
2 cups granulated sugar
5 large eggs, room temperature
2 teaspoons vanilla extract
1 ½ cups milk, room temperature
red food coloring
orange food coloring
yellow food coloring
green food coloring
blue food coloring
purple food coloring
nonstick cooking spray, for greasing
¼ cup granulated sugar
¼ cup water
1 teaspoon vanilla extract
2 blocks cream cheese, softened
1 stick unsalted butter, softened
1 tablespoon vanilla extract
32 oz powdered sugar
milk, as needed
2 cups assorted sprinkles
1 cup nonpareil sprinkles
1 round cake pan, 6 in (15 cm)
1 cardboard cake round, 6 in (15 cm)

Steps:

  • Make the cake: Preheat the oven to 350°F (180°C). In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a large bowl, cream the butter and granulated sugar with an electric hand mixer on medium speed until soft, light, and creamy, 5-6 minutes. Scrape down the sides of the bowl. Add the eggs, 1 at a time, beating between each addition and scraping down the sides of the bowl as needed until well incorporated. Add the vanilla and beat to incorporate.
  • Alternate adding the milk and dry ingredients a little at a time, starting and ending with the flour. Beat until incorporated, scraping down the sides of the bowl between additions. Do not overmix.
  • Evenly divide the batter between 6 small bowls, about 1 cup each. Dye each bowl with one color of food coloring.
  • Grease 6 6-inch round cake pans, or as many as you have, with nonstick spray. Add each color cake batter to a prepared baking pan (working in batches if needed) and tap the pans on the counter to release any air bubbles. Bake for 15-20 minutes, or until a toothpick inserted in the center of a cake comes out clean. Remove the cakes from the oven and let cool in the pans for 15 minutes, then flip onto a wire rack and let cool for another 15 minutes.
  • While the cakes bake, make the vanilla simple syrup: In a small saucepan, combine the sugar, water, and vanilla and bring to a boil over medium-high heat, stirring to dissolve the sugar. Remove from the heat and transfer the syrup to a heatproof container. Let cool completely.
  • Make the cheesecake buttercream: Add the cream cheese and butter to a large bowl and beat with an electric hand mixer on low speed until light and fluffy, 2-3 minutes. Add the vanilla and beat to incorporate.Gradually sift in the powdered sugar and continue beating until fully incorporated. If the frosting seems too thick, add 1 tablespoon of milk at a time until the desired consistency is reached. Transfer about 2 cups of frosting to a piping bag fitted with a large round tip. Set the remaining frosting aside in the bowl.
  • Assemble the cake: Brush the cakes with the vanilla simple syrup.
  • Use a 2-inch round cookie cutter to remove the centers from each cake layer, except the red cake.
  • Set the 6-inch cardboard cake round on a turntable and pipe a dab of frosting onto the round. Place the purple cake on top of the board. Pipe buttercream around the top and top with the blue cake. Repeat with the green, yellow, and orange cakes. Fill the center of the cake with the assorted sprinkles, then top with the red cake.
  • Use an offset spatula to lightly frost the entire cake with the reserved buttercream to create a crumb coat. Transfer to the freezer to firm up, about 15 minutes.
  • Remove the cake from the freezer and evenly frost the entire cake with a thick layer of buttercream.
  • Carefully hold the cake over a container or baking dish (to catch any fallen sprinkles) and coat the entire cake with the nonpareil sprinkles. (If you're having trouble getting the sprinkles to stick, brush the frosting with a bit of the simple syrup and try again.)
  • Slice the cake and watch the sprinkles rush out.
  • Enjoy!

EGG EXPLOSION!



Egg Explosion! image

This casserole has been served at our Easter Sunday brunch for over 30 years. It's easy to adjust the spiciness to suit your family's taste. My family likes it spicy, so we even have a bottle of hot sauce on the side for an additional kick! We serve this with a fancy fruit salad and all the Easter fixings for a delicious brunch buffet! Serve with additional sour cream, if desired

Provided by jensenly

Categories     Breakfast Eggs

Time 55m

Yield 8

Number Of Ingredients 9

1 (1 pound) bulk pork sausage
12 eggs, beaten
⅓ cup sour cream
1 (7 ounce) can chopped green chilies
1 (24 ounce) jar salsa
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
½ cup pickled jalapeno pepper slices, or to taste
2 avocados, sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Beat eggs with sour cream in a large bowl until smooth; pour into prepared baking dish.
  • Bake eggs in preheated oven until set, about 15 minutes.
  • Spread layers of sausage, green chiles, salsa, Cheddar cheese, Monterey Jack cheese, and jalapeno slices, respectively, over the baked eggs.
  • Bake casserole until the cheese melts completely and the layers are hot in the middle, 20 to 25 minutes. Arrange avocado slices over the top of the casserole.

Nutrition Facts : Calories 491.7 calories, Carbohydrate 12.8 g, Cholesterol 343.1 mg, Fat 38.2 g, Fiber 5.2 g, Protein 27 g, SaturatedFat 14.6 g, Sodium 1683.3 mg, Sugar 4.5 g

EGG EXPLOSION!



Egg Explosion! image

This casserole has been served at our Easter Sunday brunch for over 30 years. It's easy to adjust the spiciness to suit your family's taste. My family likes it spicy, so we even have a bottle of hot sauce on the side for an additional kick! We serve this with a fancy fruit salad and all the Easter fixings for a delicious brunch buffet! Serve with additional sour cream, if desired

Provided by jensenly

Categories     Breakfast Eggs

Time 55m

Yield 8

Number Of Ingredients 9

1 (1 pound) bulk pork sausage
12 eggs, beaten
⅓ cup sour cream
1 (7 ounce) can chopped green chilies
1 (24 ounce) jar salsa
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
½ cup pickled jalapeno pepper slices, or to taste
2 avocados, sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Beat eggs with sour cream in a large bowl until smooth; pour into prepared baking dish.
  • Bake eggs in preheated oven until set, about 15 minutes.
  • Spread layers of sausage, green chiles, salsa, Cheddar cheese, Monterey Jack cheese, and jalapeno slices, respectively, over the baked eggs.
  • Bake casserole until the cheese melts completely and the layers are hot in the middle, 20 to 25 minutes. Arrange avocado slices over the top of the casserole.

Nutrition Facts : Calories 491.7 calories, Carbohydrate 12.8 g, Cholesterol 343.1 mg, Fat 38.2 g, Fiber 5.2 g, Protein 27 g, SaturatedFat 14.6 g, Sodium 1683.3 mg, Sugar 4.5 g

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