Kims Famous Breakfast Egg Muffins Recipes
KIM'S FAMOUS BREAKFAST EGG MUFFINS
Now, I didn't come up with this name myself. This recipe name was given to me by a local town I visited where I made this dish for the family I visited. They loved them so much I gave them the recipe and they submitted it and it was published in a local cook book. They named it "Kims Famous Breakfast Egg Muffins." This is so versatile because you can use peppers, mushrooms, sausage, bacon, ham, any variety of cheese, hundreds of combinations. So have fun with the basic recipe and create your own favorite. You can even go more savory: - onion or fennel, mushroom and lots of fresh herbs and swiss cheese. Spinach, sun dried tomatoes with goat cheese. Bacon, cheddar and onion. Broccoli, ham and onion with gruyere. 2 cheese and just fresh herbs. Sausage, cheddar and peppers. Just have fun with this basic recipe. Also make this just cheese and onion and serve with some savory turkey or chicken sausages and some grilled asparagus for a light dinner.
Provided by SarasotaCook
Categories Breakfast
Time 45m
Yield 6 Muffins, 6 serving(s)
Number Of Ingredients 10
Steps:
- I like to use a big muffin tin that holds 6 muffins versus 8. It makes a much better muffin. You can buy the disposable ones right in your grocery store for just a couple of dollars. It is worth it. So preheat the oven to 350 and spray the tin with Pam or any non stick spray.
- Fillings -- In a small saute pan, heat up the olive oil and saute the bacon and onion until the bacon is crisp and the onion is soft on medium high heat. The last minute add in the thawed spinach, salt and pepper and cook lightly breaking up the spinach and just cooking to heat through. Remove and drain on a plate lined with a paper towel.
- Biscuits -- Take the 6 biscuits and cut each one into 8-10 small pieces. Since the biscuits usually come in 8's, save the other two or bake them separately and use for a nice light sandwich later in the week. You only need 6 for this recipe. Add 1 cut up biscuit into each muffin cup.
- Filling the Muffin Tin -- Add the spinach, onion and bacon mix on top of the biscuits pieces to the 6 muffin cups.
- Custard -- In a small bowl, mix the eggs, cream or milk, 1/4 cup of the cheese, a little more salt and pepper and whisk until well combined and pour on top of the vegetable mixture into each muffin cup. Use a knife, fork or spoon to make sure the eggs get all the way down to the bottom of the muffin cup around all the biscuit bites. Top with cheese on each one and cook about 30 minutes until golden brown. Let it rest a few minutes just to let is set before you remove them, about 3-5 minutes.
- As I said, make any combination you like. All cheese, sausage, ham, bacon, vegetarian -- there are endless combinations. And, this is a great way to use some leftovers in your fridge. ENJOY!
Nutrition Facts : Calories 390.5, Fat 24.1, SaturatedFat 10.5, Cholesterol 155.3, Sodium 823.7, Carbohydrate 28.1, Fiber 1, Sugar 5.2, Protein 15.1
EASY BREAKFAST EGG MUFFINS
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
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
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