PAPER MUFFIN CUPS RECIPES

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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

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.

ZUCCHINI MUFFINS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Zucchini Muffins Recipe: How to Make It - Taste of Home image

These yummy zucchini, currant and walnut muffins are an excellent and tasty way to use up surplus zucchini from your garden. —Peg Gausz, Watchung, New Jersey

Provided by Taste of Home

Categories     Breakfast    Snacks

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 6 muffins.

Number Of Ingredients 11

3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 large egg, room temperature
1/4 cup canola oil
1 cup finely shredded unpeeled zucchini
1/2 cup chopped walnuts
1/4 cup dried currants or chopped raisins

Steps:

  • Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 318 calories, FatContent 16g fat (1g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 180mg sodium, CarbohydrateContent 40g carbohydrate (25g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

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