ENGLISH MUFFIN AND EGG RECIPE RECIPES
BRUNCH EGGS ON ENGLISH MUFFINS RECIPE - BETTYCROCKER.COM
Add something hearty to your family’s dinner tonight! Serve these muffins topped with bacon, eggs and sauce with sprinkled pepper on it.
Provided by Betty Crocker Kitchens
Total Time 25 minutes
Prep Time 25 minutes
Yield 4
Number Of Ingredients 11
Steps:
- In 1-quart nonstick saucepan, melt butter over low heat. Stir in flour; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheeses, basil and red pepper; keep warm.
- Toast English muffins. In 10-inch nonstick skillet, cook bacon over medium heat until brown on both sides. Remove from skillet; keep warm.
- Heat same skillet over medium heat. Pour eggs into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
- Place 1 slice bacon on each muffin half. Top with eggs. Spoon about 2 tablespoons sauce over eggs. Sprinkle with pepper.
Nutrition Facts : Calories 300 , CarbohydrateContent 17 g, CholesterolContent 445 mg, FatContent 0 , FiberContent 0 g, ProteinContent 21 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 520 mg, SugarContent 7 g, TransFatContent 0 g
ENGLISH MUFFIN EGG SANDWICHES RECIPE: HOW TO MAKE IT
You can't beat the delicious combination of mushrooms, onions, peppers and cream cheese! Leave out the red pepper flakes for a less spicy taste.—Amy Lloyd, Madison, Wisconsin.
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat 2 tsp. oil over medium heat. Add mushrooms, red pepper, onion and seasonings; cook and stir until mushrooms are tender, 5-7 minutes. Remove from pan. , Wipe skillet clean. Heat remaining 2 tsp. oil over medium heat. Add eggs; cook and stir just until eggs are thickened and no liquid egg remains. Add vegetables; heat through, stirring gently., Spread muffin bottoms with cream cheese; top with egg mixture. Replace tops.
Nutrition Facts : Calories 265 calories, FatContent 11g fat (4g saturated fat), CholesterolContent 173mg cholesterol, SodiumContent 487mg sodium, CarbohydrateContent 30g carbohydrate (7g sugars, FiberContent 5g fiber), ProteinContent 14g protein. Diabetic Exchanges 2 starch
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Calories 134.7 calories per serving
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Your favorite breakfast casserole or omelet in egg muffin form! Great for on-the-go breakfasts and very customizable to your own tastes. You can substitute any vegetables or meat that you like. I love to make a dozen of these and have them in my fridge to take on the go in the mornings to work.
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