EGG RECIPE IN OVEN RECIPES

Name: Breakfast Egg Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 dozen.
Ingredients: 1/2 pound bulk pork sausage; 12 large eggs; 1/2 cup chopped onion; 1/4 cup chopped green pepper; 1/2 teaspoon salt; 1/4 teaspoon garlic powder; 1/4 teaspoon pepper; 1/2 cup shredded cheddar cheese

BREAKFAST EGG MUFFINS RECIPE: HOW TO MAKE IT

Breakfast Egg Muffins Recipe: How to Make It image

After enjoying scrambled egg muffins at a local restaurant, I came up with this breakfast egg muffins recipe that my husband likes even better. They're pretty, hearty and fun to serve, too. —Cathy Larkins, Marshfield, Missouri

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 1 dozen.

Number Of Ingredients 8

Ingredients

1/2 pound bulk pork sausage
12 large eggs
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

Steps:

Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; 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.

Nutrition Facts : Calories 133 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 224mg cholesterol, SodiumContent 268mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 9g protein.

POACHED EGG RECIPE | JAMIE OLIVER RECIPES

Poached egg recipe | Jamie Oliver recipes image

Perfect poached eggs are a real joy, and easier than you think to get right.

Total Time 10 minutes

Yield 2

Number Of Ingredients 1

Ingredients

4 large free-range eggs

Steps:

1. Half-fill a wide pan with boiling salted water, and bring it to a light simmer over a medium heat.
2. Crack one of the eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. You’ll see them begin to cook immediately – don’t worry if the edges look a little scruffy. Depending on the pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you’re using them straight from the fridge).
3. To check whether they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. If it feels too soft (use your instincts), put it back and give the eggs a minute or two more in the water to firm up.
4. When they’re ready, remove them to some kitchen paper to dry off and serve with buttered toast and a sprinkle of sea salt and black pepper.

Nutrition Facts : Calories 163 calories, FatContent 12.4 g fat, SaturatedFatContent 3.3 g saturated fat, ProteinContent 14.1 g protein, CarbohydrateContent 0.0 g carbohydrate, SugarContent 0.0 g sugar, SodiumContent 1.41 g salt, FiberContent 0.0 g fibre

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BREAKFAST EGG MUFFINS RECIPE: HOW TO MAKE IT

After enjoying scrambled egg muffins at a local restaurant, I came up with this breakfast egg muffins recipe that my husband likes even better. They're pretty, hearty and fun to serve, too. —Cathy Larkins, Marshfield, Missouri
From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Breakfast, Brunch
Calories 133 calories per serving

Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; 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.

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POACHED EGG RECIPE | JAMIE OLIVER RECIPES

Perfect poached eggs are a real joy, and easier than you think to get right.
From jamieoliver.com
Total Time 10 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 163 calories per serving

1. Half-fill a wide pan with boiling salted water, and bring it to a light simmer over a medium heat.
2. Crack one of the eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. You’ll see them begin to cook immediately – don’t worry if the edges look a little scruffy. Depending on the pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you’re using them straight from the fridge).
3. To check whether they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. If it feels too soft (use your instincts), put it back and give the eggs a minute or two more in the water to firm up.
4. When they’re ready, remove them to some kitchen paper to dry off and serve with buttered toast and a sprinkle of sea salt and black pepper.

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9. Let the custard cool in the water bath for about 2 hours before serving.

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Reviews 4.7
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Calories 224 calorie per serving

Move the toast around in the skillet, soaking up all of the glorious butter. Let it cook until the yolk feels soft. Here's the key: golden brown toast, white (not browned/burned) whites, soft unbroken yolk. Perfect.

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1. Peel and finely slice the onions and garlic. Deseed and finely slice the peppers and chillies.
2. Get a large frying pan (make sure you’ve got a lid to go with it) on a high heat and add several good lugs of olive oil.
3. Add the onion, garlic, peppers, fresh and dried chillies, bay leaves and a good pinch of sea salt and black pepper, and cook for 15 minutes, or until to softened and caramelised, stirring regularly.
4. Pour in the tomatoes, using a spoon or potato masher to break them up. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes to reduce the sauce.
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6. Slice the fresh tomatoes and lay them over the top of the mixture.
7. Use a spoon to make small wells in the tomato stew, then crack in the eggs so they poach in the thick, delicious juices – try to crack them in as quickly as you can so they all get to cook for roughly the same amount of time.
8. Season from a height, put the lid on and let the eggs cook for around 3 to 4 minutes, or until cooked to your liking.
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10. Take the lid off and check your eggs by giving them a poke with your finger. When they’re done to your liking, turn the heat off and take the pan to the table with the warmed tortillas, the Cheddar and a grater so everyone can get involved and make their own. Personally, I like to grate a bit of cheese right on to a warm tortilla, spoon an egg and some of the wonderful tomato stew on top, wrap it up, and eat it right away. What a beautiful way to wake up!

See details

POACHED EGG RECIPE | JAMIE OLIVER RECIPES

1. Half-fill a wide pan with boiling salted water, and bring it to a light simmer over a medium heat.
2. Crack one of the eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. You’ll see them begin to cook immediately – don’t worry if the edges look a little scruffy. Depending on the pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you’re using them straight from the fridge).
3. To check whether they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. If it feels too soft (use your instincts), put it back and give the eggs a minute or two more in the water to firm up.
4. When they’re ready, remove them to some kitchen paper to dry off and serve with buttered toast and a sprinkle of sea salt and black pepper.

See details

EASY EGG CUSTARD RECIPE - EPICURIOUS

9. Let the custard cool in the water bath for about 2 hours before serving.

See details

EGG-IN-A-HOLE RECIPE | REE DRUMMOND | FOOD NETWORK

From foodnetwork.com
Reviews 4.7
Total Time 5 minutes
Calories 224 calorie per serving

Move the toast around in the skillet, soaking up all of the glorious butter. Let it cook until the yolk feels soft. Here's the key: golden brown toast, white (not browned/burned) whites, soft unbroken yolk. Perfect.

See details

HUEVOS RANCHEROS RECIPE | JAMIE OLIVER EGG RECIPES

1. Peel and finely slice the onions and garlic. Deseed and finely slice the peppers and chillies.
2. Get a large frying pan (make sure you’ve got a lid to go with it) on a high heat and add several good lugs of olive oil.
3. Add the onion, garlic, peppers, fresh and dried chillies, bay leaves and a good pinch of sea salt and black pepper, and cook for 15 minutes, or until to softened and caramelised, stirring regularly.
4. Pour in the tomatoes, using a spoon or potato masher to break them up. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes to reduce the sauce.
5. When you’ve got a nice thick tomato stew consistency, have a taste and adjust the seasoning, if needed.
6. Slice the fresh tomatoes and lay them over the top of the mixture.
7. Use a spoon to make small wells in the tomato stew, then crack in the eggs so they poach in the thick, delicious juices – try to crack them in as quickly as you can so they all get to cook for roughly the same amount of time.
8. Season from a height, put the lid on and let the eggs cook for around 3 to 4 minutes, or until cooked to your liking.
9. Warm the tortillas while this is happening. You can pop them into the oven at 180°C/350°F/gas 4 for a few minutes, microwave them for a few seconds or even lay them over the lid of the pan so they heat up as the eggs cook.
10. Take the lid off and check your eggs by giving them a poke with your finger. When they’re done to your liking, turn the heat off and take the pan to the table with the warmed tortillas, the Cheddar and a grater so everyone can get involved and make their own. Personally, I like to grate a bit of cheese right on to a warm tortilla, spoon an egg and some of the wonderful tomato stew on top, wrap it up, and eat it right away. What a beautiful way to wake up!

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