Todd Makes The Morning Glory Burger | Let's Give It A Try | Blackstone
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Todd Toven has been cooking on his Blackstone all around the country and has mastered the craft of griddle cooking. In this video, Todd will show you how to make a classic Morning Glory Burger that is sure to be a crowd pleaser. Whether it's Breakfast for dinner or burgers for breakfast, this recipe is an absolute winner!
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Rise and shine! It's time for cheese muffins.☕️ Great for the breakfast, brunch or coffee break!
Cheese muffins easy recipe , just few ingredients!!! 30 min and meal is ready! Everyone will love! Must try! ????
Ingredients
2 eggs
250 ml sour cream
100 ml olive oil
240 gr flour
50 - 100 gr smoked bacon
120 gr cheese grated
2 tsp baking powder
1 garlic clove
Dill, spring onions
Start with the eggs and then add oil and sour cream, mix them together and proceed to sift flour and baking powder and mix again well together. Add seasoning, greens, bacon, garlic and grated cheese.
Put the dough in muffin cases. I chose a silicone muffin tray as its easy to bake.
Bake in 180⁰ for 20 - 25 min until you see a golden colour.
From the dough that is leftover, I made a small pizza on a pan. Cooked it for appropriately 10 min on a low heat. Can add more bacon, tomatoes, cheese.
Bon appetite! ????
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Triple Chocolate Muffins! Recipe tutorial #Shorts
How to make Triple Chocolate Chip Muffins!
Eloise here! I make simple recipe tutorials across my social media
My main YouTube Channel is: Fitwaffle
Check out these delicious Triple Chocolate Chip Muffins! All the chocolates : )
Check out my recipe tutorial playlist if you like this video, and don't forget to subscribe ;)
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Making the McDonald’s Sausage Egg and Cheese Biscuit | But Better
A homemade breakfast sandwich should be special. With fresh buttermilk biscuits, crispy homemade pan sausage, the fluffiest eggs, we’re gonna make it that way.
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Full Recipe:
Zucchini, Cheddar and Bacon Muffins | Jill 4 Today
A very moist, flavor-filled muffin with bacon, cheddar cheese, and of course, zucchini. So easy too. Make and add these to your next breakfast, lunch or dinner table. I have the recipe below for you. I hope you enjoy this recipe.
Jill's Savory Zucchini, Cheddar and Bacon Muffins
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, melted
1 egg
1 cup milk
1 cup shredded unpeeled zucchini**
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1 cup fat-free shredded Cheddar cheese
1/3 cup cooked crisped and crumbled bacon (I used the bacon bits from Costco)
**After shredding the zucchini, give it a good wringing out in either a dish cloth or paper towels. You should get most of the water out of it. Don't stress over it -- some of it out is better than none of it.
Directions
Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray or use muffin tin liners
***My Silicon Muffin Tin Cups:
Mix the flour, baking powder, baking soda, garlic powder, pepper and salt in a bowl. Set Aside.
In a larger bowl, stir together the butter, egg, milk, zucchini, until well blended. Add the flour mixture into the milk mixture until the flour mixture is incorporated. Fold in the Cheddar cheese, and crumbled bacon
Fill the prepared muffin cups about 3/4 full.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean. Mine took 28 minutes. Allow muffins to cool slightly before removing from muffin cups; serve warm. Refrigerate leftovers.
These would be great with some caramelized onions – about 1/3 cup would be plenty
Cooking Gear Used Today (found in Amazon via these links):
Mini-Ball Whisk:
Tovolo Silicon Scooper/Scraper:
Silicon Cupcake Liners:
Pyrex Glass Measuring Cups:
Wilton Muffin Tin:
Measuring Cups and Spoons Set:
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Savoury Muffins
Ingredients
BASE:
12 large eggs
2 tablespoons finely chopped onion, (red, white or yellow/brown)
Salt and pepper, to taste
BACON CHEDDAR:
1/4 cup cooked bacon, chopped
1/4 cup shredded cheddar cheese
GARLIC MUSHROOM PEPPER:
1/4 cup sliced brown mushrooms
1/4 cup red bell pepper, (capsicum), diced
1 tablespoon fresh chopped parsley
1/4 teaspoon garlic powder or 1/3 teaspoon minced garlic
Method
Preheat oven to 180°C. Lightly spray a 12-cup capacity muffin tin with nonstick oil spray.
In a large bowl, whisk together eggs and onion. Season with salt and pepper, to taste.
Add egg mixture halfway up into each tin of a greased muffin tin.
Divide the three topping combinations into 4 muffin cups each.
Bake for 20 minutes.
Serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.
Enjoy!
Nutrition Facts
Breakfast Egg Muffins 3 Ways
Amount Per Serving
Calories 82
Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 168mg 56%
Sodium 97mg 4%
Potassium 103mg 3%
Total Carbohydrates 1g 0%
Protein 6g 12%
Vitamin A 11.1%
Vitamin C 7.6%
Calcium 5.5%
Iron 4.7%
* Percent Daily Values are based on a 2000 calorie diet.