How to Make Egg Muffins - Breakfast Meal Prep
How to make egg muffins! Each serving is 1 whole egg + 1/3 cup egg whites, plus your favorite toppings!
I like to make my own with spinach, bell pepper, sun dried tomatoes, basil, oregano, salt, pepper, and garlic powder. Yum!
When you are ready to eat just microwave for 1 minute!
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EASY Breakfast Egg Muffins Recipe! With Sausage, Pepper & Mushrooms! Make-Ahead Recipe!
FULL RECIPE HERE:
These breakfast egg muffins are the perfect combination of an egg omelette and hash browns, all in bite! Each bite is packed full of amazing, mouth-watering flavor! I love to make these for Sunday brunch and enjoy them with a side of avocado. Try these as a make-ahead breakfast, too! Just warm up in the morning as you head out to work!
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Breakfast Muffins
Breakfast Muffins,
Ingredients
4 eggs,
3/4 cup sour cream or plain yogurt,
1/2 cup vegetable oil or olive oil,
2 cups flour,
2 tsp baking powder,
1/4 tsp baking soda,
1/2 tsp salt,
1/4 tsp sugar,
1/2 tsp garlic powder,
1 tsp red pepper flakes,
1 cup Asiago, parmesan and mozzarella cheese mixture (shredded),
3 green onion (finely sliced),
5-6 dill sprig,
1 Tbsp fresh basil,
1/4 cup roasted red pepper (chopped into cubes),
For the Soft Boiled Egg,
6 to 8 eggs,
1 tbsp lemon juice,
Instructions:
In a medium saucepan or pot, add 1 inch of water and bring to a boil over medium-high heat. Using a wooden spoon, carefully add the whole eggs to the water and add lemon juice to prevent them from cracking. Let them simmer for 4 min.
Meanwhile, in a medium bowl, add water and ice cubes and immediately place the boiled eggs into the ice water to cool. Gently peel the eggs and set aside.
Preheat the oven to 450F.
In a medium bowl, mix all the dry ingredients: flour, baking powder, baking soda, salt, sugar, garlic powder, and red pepper flakes.
In a large bowl whisk together eggs, oil, and sour cream until creamy and smooth.
Add flour mixture to the egg mixture and using a rubber spatula fold the batter until combined well.
Add cheese, green onion, basil, dill, and roasted pepper, and fold the mixture so everything is incorporated.
Lightly butter the muffin tin. Using a pastry bag, pipe 1/4 cup batter into each of the 6 to 8 muffin tin holes.
Coat the eggs with flour and use the back of spoon to make a well in the batter. Place the eggs into each well and pipe on more batter until the eggs are covered as in the IG Reel. Add some cheese and red pepper flakes on top.
Bake for 16-18 min until the muffins are golden brown.
Remove the muffins from the oven and let them cool for just 2-3 min.
Immediately serve them if you like softly boiled eggs, otherwise the eggs will cook quickly.
Bon appétit!
????I made 7 boiled egg muffins and 4 muffins without eggs from this batter. You can make choose any amount to make with or without boiled eggs.
HOW TO MAKE CHILI CORN & RED PEPPER MUFFIN
Muffins made with bit of spice can be eaten by itself, or served with a nice bowl of callalloo. I hope you viewers enyoy this recipe, and please share with family and friends. Don't forget to give this video a thumbs up. SUBSCRIBE FOR LOADS OF NEW RECIPES.
INGREDIENTS:
1 cup flour
4 tsp baking powder
1/4 tsp salt
1 cup yellow cornmeal
1 egg
1/4 cup corn oil
1 tbsp butter
1/2 cup milk
1/2 tsp chili pepper (chopped)
1/2 red bell pepper (chopped)
2 tbsp basil leaves (chopped)
2 cups corn kernels (drained)
1 tbsp brown sugar
Zucchini, Gruyere, and Black Pepper Muffins - Martha Stewart
Gruyere adds a rich nuttiness to these savory muffins
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Keto Recipe - Bacon, Red Pepper, and Mozzarella Frittata
I can’t take full credit for this recipe, Gordon Ramsey definitely gave me inspiration with his bacon, red pepper, pea, and spring onion frittata. But, he didn’t add enough fats for me so I manipulated the recipe a bit to allow for more fats (mushrooms help out with the absorption of those) to create an absolutely delicious breakfast or brunch for you to share and enjoy!
Heck, even I don’t want to share this, so if you’re like me, you can just portion this out into 6 servings and eat it for breakfast, brunch, or dinner on the days to come! If you need to take in fewer calories, feel free to slice this into 8 or 10 slices. A simple bread knife will easily slice through this without breaking up the other ingredients.
Just remember when you’re cooking that it’s always best to add salt and pepper then. Taste as you cook and adjust salt levels as needed. You don’t want to dump it all in at the end because then the salt and pepper won’t have a chance to impart themselves to enhance the flavors of your food.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
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Ingredients:
7 slices bacon
1 tablespoon olive oil
4 large mushroom caps
2 tablespoons fresh parsley
½ cup chopped fresh basil
4 ounces fresh mozzarella, cubed
2 ounces hard goat cheese, grated
1 medium red bell pepper
8-9 large eggs
¼ cup heavy cream
¼ cup Parmesan cheese, grated
Salt and pepper to taste
Nutrition Summary:
This makes 6 total slices of Bacon, Red Pepper, and Mozzarella Frittata. Each slice comes out to 424 Calories, 34.82g Fats, 3.63g Net Carbs, and 22.9g Protein.
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