MOM'S BAKED EGG MUFFINS
Easy breakfast...that is so yummy!!
Provided by JackRussellLover
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
- Preheat an oven to 375 degrees F (190 degrees C). Grease muffin cups.
- Combine the melted butter and maple syrup in a small bowl. Flatten a piece of bread with a rolling pin. Brush the bread with the butter mixture. Line the muffin cup with the flattened bread. Repeat with the remaining bread slices. Bake in a preheated oven until the bread crisps, about 3 to 5 minutes.
- Sprinkle crumbled bacon into the bottom of the toast cups. Crack an egg into each cup. Season with salt and pepper to taste. Top each egg with 1 tablespoon of heavy cream and 1 tablespoon cheese. Bake until the whites are just set, about 10 to 14 minutes or until the eggs are cooked to your taste.
Nutrition Facts : Calories 310.9 calories, Carbohydrate 17 g, Cholesterol 232.8 mg, Fat 20.8 g, Fiber 0.6 g, Protein 14 g, SaturatedFat 10 g, Sodium 530.2 mg, Sugar 4.5 g
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Aliahna Romme
[email protected]These egg muffins are a great way to use up leftover vegetables. I added some chopped broccoli, carrots, and bell peppers to mine and they were delicious.
Adefeso Oluwatoyin
[email protected]I love that these muffins are so versatile. You can add any kind of vegetables, cheese, or meat that you like.
Puspa P
[email protected]These muffins are a great way to get a healthy breakfast on the go. I always have a few in the fridge for busy mornings.
Saim Mridha
[email protected]I've been making these egg muffins for years and they're always a hit. They're so easy to make and they're a great way to start the day.
Owais Abbasi
[email protected]These egg muffins are a great way to meal prep for the week. I make a big batch on Sunday and then I have breakfast all week long.
Deborah Harville
[email protected]I made these muffins for my kids and they loved them! They're a great way to get them to eat their vegetables.
Batungi John
[email protected]I'm allergic to eggs, so I made these muffins with egg replacer. They turned out great!
Md Sahajada
[email protected]These muffins are a great way to use up leftover vegetables. I added some chopped broccoli, carrots, and bell peppers to mine and they were delicious.
Jibon Molla
[email protected]The muffins were easy to make, but they didn't taste very good. I think I'll stick to my regular breakfast.
Ziphezinhle Seluleko
[email protected]The muffins were a little dry for my taste, but they were still good. I'll try adding some more milk next time.
Mo chaito
[email protected]I love that these muffins are so versatile. You can add any kind of vegetables, cheese, or meat that you like.
Baz khan Chandio
[email protected]These egg muffins are a lifesaver on busy mornings. They're so quick and easy to make, and they're a great way to get a healthy breakfast.
AR BADSHAH
[email protected]I'm not a big fan of eggs, but these muffins were surprisingly good. I'll definitely be making them again.
Iwan Bezuidenhoudt
[email protected]The muffins were delicious! I added some chopped spinach and feta cheese to mine and they were so flavorful.
Rohit Kohli
[email protected]I love that these egg muffins can be made ahead of time and reheated later. It's so convenient!
Saf Ahamadzai
[email protected]These egg muffins were a hit with my family! They're so easy to make and they're a great way to get a healthy breakfast on the go.