Nestled Egg Muffins Recipes
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
NESTLED EGG MUFFINS
My kids think these muffins are great because the eggs 'magically' cook in the shell as they rest on top of the muffin. For extra fun, we dye the eggs before baking.
Provided by Allrecipes Member
Time 40m
Yield 18
Number Of Ingredients 10
Steps:
- In a large bowl, combine flour, oats, sugar, baking powder and salt; set aside. Combine eggs, milk raisins and oil; mix well. Stir into dry ingredients just until moistened. Fill 18 greased or paper-lined muffin cups half full. Place one whole egg (with shell) on top of each muffin. Bake at 400 degrees F for 18-20 minutes. Cut an egg open to test for desired doneness. Serve warm.
Nutrition Facts : Calories 296.4 calories, Carbohydrate 29.5 g, Cholesterol 208.3 mg, Fat 16 g, Fiber 2.8 g, Protein 10.9 g, SaturatedFat 3.3 g, Sodium 412.9 mg, Sugar 11.8 g
NESTLED EGG MUFFINS
My kids think these muffins are great because the eggs 'magically' cook in the shell as they rest on top of the muffin. For extra fun, we dye the eggs before baking.
Provided by Allrecipes Member
Time 40m
Yield 18
Number Of Ingredients 10
Steps:
- In a large bowl, combine flour, oats, sugar, baking powder and salt; set aside. Combine eggs, milk raisins and oil; mix well. Stir into dry ingredients just until moistened. Fill 18 greased or paper-lined muffin cups half full. Place one whole egg (with shell) on top of each muffin. Bake at 400 degrees F for 18-20 minutes. Cut an egg open to test for desired doneness. Serve warm.
Nutrition Facts : Calories 296.4 calories, Carbohydrate 29.5 g, Cholesterol 208.3 mg, Fat 16 g, Fiber 2.8 g, Protein 10.9 g, SaturatedFat 3.3 g, Sodium 412.9 mg, Sugar 11.8 g
NESTLED EGG MUFFINS
My kids think these muffins are great because the eggs 'magically' cook in the shell as they rest on top of the muffin. For extra fun, we dye the eggs before baking.
Provided by Allrecipes Member
Time 40m
Yield 18
Number Of Ingredients 10
Steps:
- In a large bowl, combine flour, oats, sugar, baking powder and salt; set aside. Combine eggs, milk raisins and oil; mix well. Stir into dry ingredients just until moistened. Fill 18 greased or paper-lined muffin cups half full. Place one whole egg (with shell) on top of each muffin. Bake at 400 degrees F for 18-20 minutes. Cut an egg open to test for desired doneness. Serve warm.
Nutrition Facts : Calories 296.4 calories, Carbohydrate 29.5 g, Cholesterol 208.3 mg, Fat 16 g, Fiber 2.8 g, Protein 10.9 g, SaturatedFat 3.3 g, Sodium 412.9 mg, Sugar 11.8 g
NESTLED EGG MUFFINS
My kids think these muffins are great because the eggs 'magically' cook in the shell as they rest on top of the muffin. For extra fun, we dye the eggs before baking.
Provided by Allrecipes Member
Time 40m
Yield 18
Number Of Ingredients 10
Steps:
- In a large bowl, combine flour, oats, sugar, baking powder and salt; set aside. Combine eggs, milk raisins and oil; mix well. Stir into dry ingredients just until moistened. Fill 18 greased or paper-lined muffin cups half full. Place one whole egg (with shell) on top of each muffin. Bake at 400 degrees F for 18-20 minutes. Cut an egg open to test for desired doneness. Serve warm.
Nutrition Facts : Calories 296.4 calories, Carbohydrate 29.5 g, Cholesterol 208.3 mg, Fat 16 g, Fiber 2.8 g, Protein 10.9 g, SaturatedFat 3.3 g, Sodium 412.9 mg, Sugar 11.8 g
SCRAMBLED EGG MUFFINS
After enjoying scrambled egg muffins at a local restaurant, I came up with this version that my husband likes even better. They're pretty, hearty and fun to serve, too. -Cathy Larkins, Marshfield, Missouri
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 133 calories, Fat 10g fat (4g saturated fat), Cholesterol 224mg cholesterol, Sodium 268mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.
BIRD'S NEST BREAKFAST CUPS
I got the basics of this recipe from a friend of mine and thought it was a great idea since these little nests can be made ahead, which I love. They are delicious, easy to make, and can be customized to your own tastes. I not only use the recipe as a delicious grab-and-go breakfast, but serve it to guests nestled into some lovely cheese grits, alongside fresh fruits and French toast made on a panini press. Oh, and don't forget the mimosas!
Provided by EPHESIS
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups.
- Mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.
- Bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests.
- Reduce oven temperature to 350 degrees F (175 degrees C).
- Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.
- Bake in the oven until eggs are set, 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 13.3 g, Cholesterol 203.9 mg, Fat 18.4 g, Fiber 1.1 g, Protein 12.9 g, SaturatedFat 6.6 g, Sodium 815.6 mg, Sugar 0.4 g
EGGNOG MUFFINS
This scrumptious muffins are chock-full of pecans and raisins.-Susan Brown, Northglenn, Colorado
Provided by Taste of Home
Categories Snacks
Time 30m
Yield 16 muffins.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine the first five ingredients. In another bowl, combine the egg, eggnog and oil; stir into dry ingredients just until moistened. Fold in raisins and pecans. Fill greased or paper-lined muffin cups two-thirds full. , Bake until a toothpick comes out clean, 20-25 minutes. Cool for 5 minutes in pan; remove from pans and cool completely on wire racks.
Nutrition Facts : Calories 252 calories, Fat 12g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 169mg sodium, Carbohydrate 32g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
EASY EGG MUFFINS
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
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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