MINI PIZZA BITES
Get ready for the next big thing in handheld deliciousness. Mini pizza bites are the poppable snack that satisfies your pizza craving.
Provided by Meghan Yager
Categories Bite-Sized
Time 35m
Number Of Ingredients 14
Steps:
- Preheat oven to 350˚F. Grease a 24-cup mini muffin pan with cooking oil spray.
- Whisk flour and baking powder in a small bowl to combine.
- Add milk, egg, salt, herbs, and seasonings to the flour mixture, and whisk until combined. Stir in mozzarella and pepperoni until combined.
- Let stand 10 minutes.
- Stir mixture again and pour into muffin cups, filling each about 3/4 full. Sprinkle Parmesan evenly over the top of each cup.
- Bake until puffed and golden, about 20 minutes.
- Warm sauce in a small saucepan over medium heat or serve cold with the bites for dipping.
Nutrition Facts : ServingSize 4 bites, Calories 222 calories, Sugar 6.3 g, Sodium 853.4 mg, Fat 8.7 g, SaturatedFat 3.3 g, TransFat 0.2 g, Carbohydrate 21.6 g, Fiber 2.5 g, Protein 14 g, Cholesterol 50.8 mg
PIZZA EGG BITES
Make and share this Pizza Egg Bites recipe from Food.com.
Provided by only1nik
Categories Breakfast
Time 50m
Yield 24 mini muffins, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Saute onions in butter till golden.
- Add mushrooms and garlic and saute 1 minute more. Set aside to cool.
- Mix all ingredients together. Be sure veggie mixture has cooled slightly before adding to egg mixture.
- Spoon (I use a small ice cream scoop) into a lightly greased mini muffin tin.
- Bake for 30 minutes or until centers are firm. Makes 24.
Nutrition Facts : Calories 29.6, Fat 2.1, SaturatedFat 0.7, Cholesterol 41.4, Sodium 51.1, Carbohydrate 0.7, Fiber 0.1, Sugar 0.3, Protein 2
COPYCAT STARBUCKS EGG BITES
You can substitute Gruyere cheese for the Swiss and ham for the bacon, or add in small-cut veggies to these copycat Starbucks egg bites. I also like to bake these in small Mason jars for fun single-portion presentations. Serve with avocado slices and fresh fruit for a healthy breakfast. -Maria Morelli, West Kelowna, British Columbia
Provided by Taste of Home
Categories Breakfast
Time 35m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Arrange an oven rack at the lowest rack setting; place a second rack in middle of oven. Place an oven-safe skillet on bottom oven rack; preheat oven and skillet to 300°. Meanwhile, in a small saucepan, bring 2 cups water to a boil., In a blender, puree first 4 ingredients until smooth, about 20 seconds. Line 6 muffin cups with foil liners. Divide the Swiss cheese and bacon among the muffin cups. Pour egg mixture over top. , Wearing oven mitts, place muffin tin on top rack. Pull bottom rack out by 6-8 in.; add boiling water to skillet. (Work quickly and carefully, pouring water away from you. Don't worry if some water is left in the saucepan.) Carefully slide bottom rack back into place; quickly close door to trap steam in oven., Bake until eggs puff and are cooked to desired degree of doneness, 25-30 minutes. Serve immediately.
Nutrition Facts : Calories 143 calories, Fat 10g fat (4g saturated fat), Cholesterol 201mg cholesterol, Sodium 311mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.
MEAL PREP MUFFIN TIN EGG BITES
Breakfast on the go just got easier with this meal prep technique that bakes an easy egg base in a muffin tin. You can customize these bites with your favorite flavors: Here we make them with sausage and peppers, Buffalo chicken, and of course bacon and cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 12 egg muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.
- Crack the eggs into a large bowl, add the salt and whisk to combine. Divide the mixture evenly among the muffin cups. Top with desired variation ingredients. Bake until the centers of the muffins no longer jiggle, 17 to 20 minutes.
- Let the muffins cool in the pan for 5 minutes. Run a knife around the edges of the muffins, unmold and serve. If storing, allow to cool completely, place in a resealable plastic bag and refrigerate or freeze.
- To reheat, microwave the muffins one at a time for about 30 seconds if refrigerated, 1 minute if frozen. You can also heat them in a 250-degree-F oven until warmed through.
EGGPLANT PIZZAS
Eggplant makes a wonderful alternative to your ordinary pizza crust. I have tons of eggplant from my garden so I make these about once a week! Fun way to get your kids to eat their veggies. I suggest adding pepperoni, mushroom, and peppers.
Provided by stacymariesmith
Categories Fruits and Vegetables Vegetables Eggplant
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Beat the eggs in a bowl. Mix the flour, salt, pepper, and oregano in a 1 gallon resealable plastic bag. Dip each eggplant slice in the egg, then drop the eggplant in the flour mixture one at a time, shaking the bag to coat the eggplant.
- Heat the vegetable oil in a large, deep skillet over medium heat. Place the eggplant slices in the skillet to cook, turning occasionally, until evenly browned. Drain the eggplant slices on a paper towel-lined plate. Arrange the eggplant in one layer on a baking sheet. Spoon enough pizza sauce to cover each eggplant slice. Top each eggplant with mozzarella cheese.
- Bake in the preheated oven until the mozzarella cheese is melted, 5 to 10 minutes.
Nutrition Facts : Calories 466 calories, Carbohydrate 44.5 g, Cholesterol 120.1 mg, Fat 23.5 g, Fiber 8.3 g, Protein 20 g, SaturatedFat 7.3 g, Sodium 1121 mg, Sugar 7.8 g
PIZZA EGGS
Don't be scared! These are actually pretty darn good. I wish I could take the credit, but this is something my dear old dad came up with. DH and I refused to even THINK about trying them for years, but once we did...we wondered what took us so long!
Provided by Lightly Toasted
Categories Breakfast
Time P5DT20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cut the pizza into small, bite-size pieces.
- Break and scramble the eggs into a large bowl, beating well.
- Add the pizza bits, stirring to make sure all the pizza is covered.
- Let sit for 10-15 minutes.
- After sitting, stir again and scramble in a large frying pan that has been sprayed with Pam.
- Top with Parmesan or mozzarella cheese.
- This also works well with a leftover spaghetti, too.
BACON & EGGS PIZZA
I tried a breakfast pizza at a resort buffet and wanted to adapt it for home. I'm pleased with the results. It's a fun alternative to the more typical egg bakes. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard the drippings, reserving 1 tablespoon in pan., Add onion to drippings; cook and stir over medium-high heat until tender. Remove from pan. Wipe skillet clean if necessary., In a small bowl, whisk the eggs, Parmesan cheese and seasonings until blended. In the same skillet, heat butter over medium-high heat. Pour in egg mixture; cook and stir until eggs are almost set., Place crust on an ungreased baking sheet. Spread with Alfredo sauce. Top with red peppers, bacon, onion and scrambled eggs. Sprinkle with cheeses. Bake 6-8 minutes or until cheese is melted and eggs are set.
Nutrition Facts : Calories 465 calories, Fat 26g fat (12g saturated fat), Cholesterol 190mg cholesterol, Sodium 1152mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.
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