ONE SCRAMBLED EGG RECIPES
SCRAMBLED EGG MUFFINS RECIPE | ALLRECIPES
These scrambled egg muffins with plenty of sausage and Cheddar cheese make a filling and fun treat at your next brunch. They're pretty, hearty, and fun to serve.
Provided by aveal
Categories Breakfast and Brunch Eggs Scrambled
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups, or line with paper muffin liners.
- Heat a large skillet over medium-high heat and stir in sausage; cook and stir until sausage is crumbly, evenly browned, and no longer pink, 10 to 15 minutes; drain.
- Beat eggs in a large bowl. Stir in onion, green pepper, salt, pepper, and garlic powder. Mix in sausage and Cheddar cheese. Spoon by 1/3 cupfuls into muffin cups.
- Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 142.7 calories, CarbohydrateContent 1.6 g, CholesterolContent 201.7 mg, FatContent 10.6 g, FiberContent 0.2 g, ProteinContent 10.2 g, SaturatedFatContent 4 g, SodiumContent 364.8 mg, SugarContent 0.9 g
SCRAMBLED EGG BRUNCH BREAD | ALLRECIPES
Perfect for brunch, this beautiful braid is filled with eggs, ham, and cheese. Using refrigerated crescent rolls makes it a snap to prepare.
Provided by tiberlady
Categories Breakfast and Brunch Eggs
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
- Unroll each tube of crescent dough, but do not separate rectangles. Place side-by-side on prepared baking sheet with long sides touching; press and seal seams and perforations. Arrange ham lengthwise down center third of rectangle.
- Beat cream cheese and milk in a bowl. Separate one egg, placing egg white aside. Stir egg yolk, remaining eggs, salt, and pepper into cream cheese mixture; fold in red pepper and onion.
- Melt butter in a large skillet over medium heat; pour egg mixture into skillet and cook until just set, about 5 minutes. Remove from heat and spoon eggs over ham; sprinkle with Cheddar cheese.
- Cut 1-inch-wide strips towards the center to within 1/2-inch of filling on each long side of dough. Starting at one end, fold alternating strips at an angle across filling; pinch ends to seal and tuck under. Beat reserved egg white and brush over dough.
- Bake in preheated oven until golden, 25 to 28 minutes.
Nutrition Facts : Calories 557.6 calories, CarbohydrateContent 32.1 g, CholesterolContent 292.5 mg, FatContent 36.9 g, FiberContent 0.2 g, ProteinContent 21.7 g, SaturatedFatContent 14.1 g, SodiumContent 1144.8 mg, SugarContent 7.2 g
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SCRAMBLED EGGS RECIPE | JAMIE OLIVER RECIPES
Making scrambled eggs is fun – just remember that eggs are delicate and will continue to cook even after you’ve taken them off the heat, so it’s really important to remove them just before they’re ready, so that they’ll be just right by the time you come to eat them.
From jamieoliver.com
Total Time 10 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 168 calories per serving
From jamieoliver.com
Total Time 10 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 168 calories per serving
- Crack the eggs into a measuring jug.
- Add a tiny pinch of sea salt and black pepper, then use a fork to beat them together well.
- Put a medium saucepan over a low heat and add the butter.
- Leave it to melt slowly, then when it starts to bubble carefully pour in the eggs.
- Stir slowly with a wooden spoon, or a spatula if you’ve got one, so you can get right to the edges of the pan.
- Keep gently stirring until the eggs still look silky, slightly runny and slightly underdone, and then remove from the heat – the heat of the pan will continue to cook the eggs to perfection.
- Serve with lightly buttered toast.
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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
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.
Freeze option: Cool baked egg muffins. Place on waxed paper-lined baking sheets, cover and freeze until firm. Transfer to freezer container; return to freezer. To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or microwave each muffin on high 30-60 seconds or until heated through.
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