|The Muffin Baker's Guide|
|by Bruce Koffler|
Newly revised and updated, this cookbook for the muffin-minded contains nearly 100 easy-to-follow recipes and covers all varieties of muffins.
Tip: Try casserole muffins for more results.
1 - 8 of 8 for breakfast casserole muffins
Butter 9x13 pan. Place muffins buttered side down ... sausage. Sprinkle cheese over eggs. Refrigerate overnight covered. Bake at 350 for 45 minutes uncovered.
Lay muffins buttered side down ... in refrigerator. Bake at 350 degrees for approximately 45-50 minutes. Serve with a package of Knorr Hollandaise sauce.
Grease 9 x 13 pan or casserole. Trim crust off 6 slices of English muffin bread, butter and ... individuals to pour over individual servings as desired.
Heat oven to 350 degrees. Mix soup and sour cream together. Brown sausage. Dice muffins. Grate cheese. Layer in glass 9 x 12 inch pan.
Trim crusts from bread and fit into bottom of 9 x 13 inch dish. Distribute sausage over bread. Place eggs, mustard, Worcestershire sauce, and milk in ...
Butter a 9 x 13 inch baking dish. Split muffins, butter and ... Top with cheese. Cover and refrigerate overnight. Bake at 350 degrees for 30-40 minutes.
Place buttered muffins, butter side ... cheese over eggs. Cover and refrigerate 8 hours (overnight)). Bake at 350 degrees (uncovered) for 30 minutes or so.
Brown sausage, onion and green pepper. Add cheese to hot meat mixture. Stir until cheese melts. In separate bowl, beat eggs, add milk and bread cubes ...
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