Nothing Fancy Egg And Bacon Muffin Sandwhich 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.

BACON-EGG ENGLISH MUFFIN

Steps:

• Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip egg into water. Cook, uncovered, until whites are completely set, about 4 minutes. , Meanwhile, spread cream cheese over muffin halves. Top with cheese slices and Canadian bacon. Using a slotted spoon, lift eggs out of water and place over bacon.

EGG AND BACON TOPPED MUFFINS

Steps:

• Heat oven to 400°F. Spread honey mustard evenly on English muffin halves; place on ungreased cookie sheet. Top each with cheese, egg and bacon.
• Bake at 400°F. for 3 to 4 minutes or until cheese melts and sandwiches are heated through.

EGG MUFFIN SANDWICH

Steps:

• Toast the english muffin.
• In a microwaveable cup roughly the same diameter of the muffin, add the egg, a tablespoon of water.
• Beat the egg, add the bacon (or sandwich meat, or nothing).
• Microwave on high for 1 to 2 minutes (until egg is cooked) while muffin is toasting.
• Assemble the muffin and let stand for a few minutes to melt the cheese.

EGG AND BACON MUFFINS

Steps:

• Lightly grease a muffin tray and preheat oven to 180 degrees celcius.
• Place 2 strips of bacon around the edges and base of each muffin hole. Try to cover as much of the tin as possible. Crack 1 egg into each hole. Sprinkle a pinch of salt and pepper over each. Place in the oven and cook for 10-20 mins depending on how runny you like the yolk. Remove from the tin and serve.
• You could add other ingredients into the muffins: - cheese - spinach - herbs - mushrooms
• Or, instead of having an egg in each you could whisk the eggs and then pour it into the bacon (adding other fillings or just on its own) to make a more omelette style version.

NOTHING FANCY EGG AND BACON MUFFIN SANDWHICH

Steps:

• In a large skillet on medium heat, start cooking the bacon.
• Cut the English muffin in half and shred the cheese.
• When the bacon is almost done, push it to the side of the skillet and lower the heat.
• Creak the egg in to the pan.
• While the egg is cooking, toast the muffin.
• When the egg is almost done flip it over and fold it in on itself to make it small enough to fit on the muffin.
• When the muffin, egg and bacon are all finished cooking, while they are still very warm, put the cheese on the bottom half of the muffin, then the egg.
• Fold the bacon strips in half and pile on the egg.
• If you have an cheese left over you can layer it in there and then put the top of the muffin on.
• Let the heat from the egg and bacon melt the cheese for a minute.