Scrambled Egg Muffins With Bacon And Swiss Cheese Recipes

BACON-AND-EGG MUFFINS

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.

SCRAMBLED EGG MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups, or line with paper muffin liners.
• Heat a large skillet over medium-high heat and stir in sausage; cook and stir until sausage is crumbly, evenly browned, and no longer pink, 10 to 15 minutes; drain.
• Beat eggs in a large bowl. Stir in onion, green pepper, salt, pepper, and garlic powder. Mix in sausage and Cheddar cheese. Spoon by 1/3 cupfuls into muffin cups.
• Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.

SCRAMBLED EGG MUFFINS

Steps:

• Brown sausage; drain well.
• Preheat oven to 350°.
• In a bowl, beat eggs, then add onion, green peppers, salt, pepper and garlic powder.
• Stir in sausage and cheese.
• Spoon 1/3 cupfuls into greased muffin cups.
• Bake at 350° for 20-25 minutes or until a knife inserted comes out clean.

BACON-AND-EGG MUFFINS

Steps:

• Preheat oven to 400°F. In a large skillet cook bacon just until it begins to crisp. Drain and reserve drippings. Return 2 tsp. drippings to skillet. For scrambled eggs, in a small bowl beat 3 of the eggs, 2 Tbsp. water, and a dash each of salt and pepper. Cook eggs in hot skillet over medium heat without stirring until eggs begin to set on bottom and around edges. With a large spatula, lift and fold for uncooked portion to flow underneath. Cook until set yet still moist. Transfer to bowl; set aside.
• Brush twelve 2-1/2-inch muffin cups with some of the remaining bacon drippings. Set muffin cups aside. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and 1/2 tsp. salt. In a separate bowl combine milk, oil, and remaining 2 eggs; stir into flour mixture. Fold in scrambled eggs and cheese. Spoon into muffin cups (cups will be full).
• Place one bacon piece on each muffin. Bake 15 to 17 minutes, until light brown and a toothpick inserted in center comes out clean. Cool in cups on a wire rack for 5 minutes. To loosen muffins from pan, run a small metal spatula or table knife around edges of muffins; remove from pans. Serve warm with maple syrup.

SCRAMBLED EGGS AND CHEESE

Steps:

• In a large (10-ounce) microwave-safe custard cup or ramekin, combine eggs, milk, cayenne pepper, and salt. Stir in scallion.
• Microwave (uncovered) on high for 45 seconds; stir with a fork. Continue cooking until eggs are almost set, about 45 seconds more. Remove from microwave.
• With a clean fork, stir in shredded cheddar cheese; cover with a paper (or clean kitchen) towel. Let stand until cheese has melted and eggs are set, about 1 minute. Top with grape or cherry tomato, and serve immediately.

SCRAMBLED EGG MUFFINS WITH BACON AND SWISS CHEESE

Steps:

• Preheat oven to 350.
• Grease 6 tin muffin tin.
• Whisk 8 large eggs in bowl with water.
• Add Salt and Pepper to taste.
• Pour in equal amounts into muffin tins.
• Bake 15 minutes.
• Remove from oven.
• Crumble 1/2 of a wedge of Laughing Cow LIGHT Swiss cheese on each muffin, sprinkle tops with bacon bits.
• Return to oven for an additional 10 minutes, or until egg mixture is finished.
• To reheat place in microwave on a microwave safe plate for 45 seconds.
• Enjoy!

SCRAMBLED EGG MUFFINS

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain., In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese., Spoon by 1/3 cupfuls into greased muffin cups. Bake until a knife inserted in the center comes out clean, 20-25 minutes.Freeze option: Cool baked egg muffins. Cover and place on waxed paper-lined baking sheets and freeze until firm. Transfer to freezer container; return to freezer. To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or, microwave each muffin on high 30-60 seconds or until heated through.

SPINACH & CHEESE EGG MUFFINS

Steps:

• Preheat oven to 350°F and spray cooking spray in a muffin pan. Set aside.
• In a large bowl, use a whisk to beat the eggs until frothy.
• Add the shredded cheese and stir to combine. Set aside.
• In a frying pan on the stove, cook the onion and bacon over medium heat for about 10 minutes. Add in spinach and stir to combine. Cook for about 3 minutes or until spinach is wilted. Remove from heat and let cool for five minutes.
• Add spinach mixture to the egg mixture and stir until thoroughly combined.
• Ladle the egg mixture into a muffin pan being careful to not overfill the muffin cups. Cook for 15 minutes.
• Remove from oven and let cool for 5 minutes.
• To remove the muffins from the pan, use a knife and glide around each muffin until you can gently remove them. Serve immediately.