EGGS IN MUFFIN TIN RECIPE RECIPES

GREEK MUFFIN-TIN OMELETS WITH FETA & PEPPERS RECIPE ...

Greek Muffin-Tin Omelets with Feta & Peppers Recipe ... image

These Greek-inspired baked mini omelets are the perfect breakfasts on the go. Mix the batter the night before, and they'll be ready to bake in the morning. Once they're baked, you can keep these tasty omelet muffins in your fridge or freezer for future meals. Double score!

Provided by Carolyn Casner

Total Time 50 minutes

Number Of Ingredients 12

Ingredients

Cooking spray
2 tablespoons extra-virgin olive oil
¾ cup diced onion
¼ teaspoon salt, divided
1 medium red bell pepper, diced
1 tablespoon finely chopped fresh oregano
8 large eggs
¾ cup crumbled feta cheese
½ cup low-fat milk
½ teaspoon ground pepper
2 cups chopped fresh spinach
¼ cup sliced Kalamata olives

Steps:

Preheat oven to 325 degrees F. Liberally coat a 12-cup muffin tin with cooking spray.
Heat oil in a large skillet over medium heat. Add onion and 1/8 teaspoon salt; cook, stirring, until starting to soften, about 3 minutes. Add bell pepper and oregano; cook, stirring, until the vegetables are tender and starting to brown, 4 to 5 minutes more. Remove from heat and let cool for 5 minutes.
Whisk eggs, feta, milk, pepper and the remaining 1/8 teaspoon salt in a large bowl. Stir in spinach, olives and the vegetable mixture. Divide among the prepared muffin cups.
Bake until firm to the touch, about 25 minutes. Let stand for 5 minutes before removing from the tin.

Nutrition Facts : Calories 226.2 calories, CarbohydrateContent 6.7 g, CholesterolContent 265.7 mg, FatContent 16.7 g, FiberContent 1.3 g, ProteinContent 12.7 g, SaturatedFatContent 5.8 g, SodiumContent 465.7 mg, SugarContent 3.7 g

AMAZING MUFFIN CUPS | ALLRECIPES

Amazing Muffin Cups | Allrecipes image

Eggs, sausage, red bell pepper, and cheese are baked in hash brown potato 'cups' for a delicious breakfast that will feed a crowd.

Provided by From the Kitchen at Johnsonville Sausage

Categories Trusted Brands

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 12 servings

Number Of Ingredients 9

Ingredients

12 links Johnsonville® Original breakfast sausage
3 cups frozen country style shredded hash brown potatoes, thawed
3 tablespoons butter, melted
⅛ teaspoon salt
⅛ teaspoon pepper
6 eggs, lightly beaten
2 cups shredded 4-cheese Mexican blend cheese
¼ cup chopped red bell pepper
chopped fresh chives or green onion

Steps:

Prepare sausage according to package directions. cool slightly and cut into 1/2-inch pieces; set aside.
In a bowl, combine hash browns, butter, salt and pepper; divide evenly into 12 greased muffin cups. Press mixture onto sides and bottom of muffin cups.
Bake at 400 degrees F for 12 minutes or until lightly browned. Remove from oven; divide sausage pieces into muffin cups.
In a bowl, combine eggs, cheese and bell pepper. Spoon mixture evenly into muffin cups. Sprinkle with chives or onion. Return to oven, bake 13-15 minutes or until set. Serve.

Nutrition Facts : Calories 223.9 calories, CarbohydrateContent 8.7 g, CholesterolContent 114.2 mg, FatContent 18.3 g, FiberContent 0.7 g, ProteinContent 11.2 g, SaturatedFatContent 9.3 g, SodiumContent 412.6 mg, SugarContent 0.3 g

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