Breakfasteggnests Recipes

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EASY BREAKFAST EGG MUFFINS



Easy Breakfast Egg Muffins image

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

1 bunch green onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
8 large eggs
2 ¾ ounces fully-cooked bacon pieces (such as Oscar Mayer®)
¼ cup whole milk
1 pinch garlic powder, or to taste
1 pinch onion powder, or to taste
salt and ground black pepper to taste
½ (8 ounce) package shredded mild Cheddar cheese

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

BREAKFAST EGG NESTS



Breakfast Egg Nests image

Make and share this Breakfast Egg Nests recipe from Food.com.

Provided by WI Cheesehead

Categories     Breakfast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

6 slices whole wheat bread, crusts removed
4 medium cremini mushrooms, chopped (about 3/4 cup)
1 green onion, thinly sliced (white & green)
1 tablespoon fresh tarragon, finely chopped
6 large eggs
1/3 cup swiss cheese, shredded
1/3 teaspoon paprika

Steps:

  • Adjust oven rack to lowest position and preheat oven to 325°F.
  • Coat 6 (6 oz) ramekins with cooking spray and place on sheet pan.
  • Flatten each bread slice with a rolling pin to 1/8-inch thickness and place in ramekins, pressing against bottom and sides, and overlapping where necessary.
  • Combine mushrooms, green onion and tarragon in small bowl; season with salt and pepper and divide among ramekins.
  • Break 1 egg carefully into each ramekin; top with cheese and paprika; sprinkle with salt and pepper.
  • Bake 20 to 25 minutes, rotating pan after 10 minutes, or until whites are completely set and yolks begin to thicken but are still creamy. Bake slightly longer for hard cooked yolks.
  • Cool on rack 2 minutes, then unmold, and transfer to serving plates.

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