Egg Mcmuffin Recipes

MCDONALD'S EGG MCMUFFIN

McDonald's Egg McMuffin image

Learn how to make a McDonalds Egg McMuffin at home with this easy copycat recipe. Find out the secret to making perfect egg rings for a breakfast sandwich.

Provided by Stephanie Manley

Number Of Ingredients 6

Ingredients

4 tablespoons softened butter (butter has divided uses)
4 English Muffins
4 slices Canadian Bacon
4 eggs
1/2 cup water
4 slices American cheese

Steps:

Split open English Muffins and place them into a toaster, toast the English Muffins.
In a non-stick skillet over medium heat, cook Candian bacon on both sides for about 1 to 2 minutes in two teaspoons of butter. The bacon should begin to just brown.
While the Canadian bacon is cooking, remove the English muffins from the toaster and spread softened butter on both halves.
Place the 1 slice of Canadian bacon on each English Muffin bottom.
Add about 1 tablespoon of butter to the same skillet where you cooked the bacon.
Place the quart-sized canning lids screw size up (or you can use an egg ring) into the skillet.
Spray the canning lid with non-stick spray. Crack an egg into each of the rings.
Break the yolk with a folk. Pour about 1/2 cup of water into the skillet, and place a lid on top. Cook until the eggs are set, it should take about two minutes.
Gently remove the eggs from the rings, and place one egg on each piece of Canadian bacon.
Top each egg with one slice of American cheese, top cheese with the top of the English muffin.
Wrap each egg McMuffin with foil or parchment paper. Wait about 30 seconds before serving.

Nutrition Facts : Calories 420 kcal, Carbohydrate 28 g, Protein 20 g, Fat 25 g, SaturatedFat 13 g, Cholesterol 229 mg, Sodium 1037 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

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

Ingredients

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

SCRAMBLED EGG MUFFINS

Scrambled Egg Muffins image

These scrambled egg muffins with plenty of sausage and Cheddar cheese make a filling and fun treat at your next brunch. They're pretty, hearty, and fun to serve.

Provided by aveal

Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Time 30m

Yield 12

Number Of Ingredients 8

Ingredients

½ pound bulk pork sausage
12 eggs
½ cup chopped onion
½ cup chopped green bell pepper, or to taste
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
½ cup shredded Cheddar cheese

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.

Nutrition Facts : Calories 142.7 calories, Carbohydrate 1.6 g, Cholesterol 201.7 mg, Fat 10.6 g, Fiber 0.2 g, Protein 10.2 g, SaturatedFat 4 g, Sodium 364.8 mg, Sugar 0.9 g

EASY EGG MUFFINS

Easy egg muffins image

Make these mini egg muffins for an easy breakfast or lunch with the kids. Add chopped ham, bacon or smoked salmon, if you fancy

Provided by Esther Clark

Categories Lunch, Snack

Time 40m

Yield Makes 8 (serves 4)

Number Of Ingredients 9

Ingredients

1 tbsp oil
150g broccoli , finely chopped
1 red pepper , finely chopped
2 spring onions , sliced
6 large eggs
1 tbsp milk
large pinch of smoked paprika
50g cheddar or gruyère, grated
small handful of chives , chopped (optional)

Steps:

Heat the oven to 200C/180C fan/gas 4. Brush half the oil in an 8-hole muffin tin. Heat the remaining oil in a frying pan and add the broccoli, pepper and spring onions. Fry for 5 mins. Set aside to cool.
Whisk the eggs with the milk, smoked paprika and half the cheese in a bowl. Add the cooked veg. Pour the egg mixture into the muffin holes and top each with the remaining cheese and a few chives, if you like. Bake for 15-17 mins or until golden brown and cooked through.

Nutrition Facts : Calories 229 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 0.6 milligram of sodium

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