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Results 11 - 20 of 150 for breakfast egg muffins
Mix all ingredients. Bake in muffin tins for 15 to 20 minutes at 400 degrees. Batter can be kept in refrigerator for up to 6 weeks.
Sauté sausage and drain. Mix together eggs, oil and milk. In ... sausage. Fill greased muffin pans 2/3 full. Bake 20-25 minutes in 425°F oven.
Grease 9x13 inch pan. Place ... with the following egg mixture: eggs, milk, mustard and ... over crumbs. Bake uncovered at 350 degrees for 1 hour.
Stir flour, cereal, sugar, and ... butter, milk, and egg in a small bowl. Stir ... Divide between 12 muffin cups and bake at 400°FF for 20 min. or till golden.
Beat eggs. Add milk, juice, vanilla ... 12-15 minutes in muffin pan in paper cups. For ... Nuts may be mixed or include raisins, blueberries, etc.
Cream together butter and honey. Blend in egg and orange juice. Sift flour ... Spoon into greased muffin pans. Bake at 375 degrees for 20 minutes.
Lay muffins buttered side down in a ... over muffins. Beat eggs and sour cream together and ... Serve with a package of Knorr Hollandaise sauce.
Cook bacon until crisp, drain ... cream cheese, 1 egg, cheddar cheese and salt, ... blended. Grease 18 muffin cups or line with paper ... Refrigerate any leftover muffins. Makes 18.
Butter 9x13 pan. Place muffins buttered side down on pan. ... over muffins. Mix eggs and sour cream and pour ... 350 for 45 minutes uncovered.
Crumble bread into very small ... stir gently. Beat egg yolk and orange juice and ... mix. Spoon into muffin tins. Fill one half juice. ... or until lightly browned.
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