CREAMY BAKED EGGS
My husband loves eggs prepared in any way. This recipe is simple but special, and the eggs come out just as he likes them every time. If you like soft yolks, cook the eggs for 9 minutes; for firmer yolks, cook for about 11 minutes.-Macey Allen, Green Forest, Arkansas
Provided by Taste of Home
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Pour cream into a greased cast-iron or other ovenproof skillet . Gently break an egg into a small bowl; slip egg into skillet. Repeat with remaining eggs. Sprinkle with cheeses, salt and pepper., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 10-12 minutes. Top with green onions; serve immediately.
Nutrition Facts : Calories 135 calories, Fat 9g fat (4g saturated fat), Cholesterol 200mg cholesterol, Sodium 237mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.
BRUNCH EGGS ON ENGLISH MUFFINS
Add something hearty to your family's dinner tonight! Serve these muffins topped with bacon, eggs and sauce with sprinkled pepper on it.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- In 1-quart nonstick saucepan, melt butter over low heat. Stir in flour; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheeses, basil and red pepper; keep warm.
- Toast English muffins. In 10-inch nonstick skillet, cook bacon over medium heat until brown on both sides. Remove from skillet; keep warm.
- Heat same skillet over medium heat. Pour eggs into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
- Place 1 slice bacon on each muffin half. Top with eggs. Spoon about 2 tablespoons sauce over eggs. Sprinkle with pepper.
Nutrition Facts : Calories 300, Carbohydrate 17 g, Cholesterol 445 mg, Fiber 0 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 7 g, TransFat 0 g
CREAMED EGGS ON TOAST
This is my husband's favorite use of leftover hard boiled Easter eggs. Great comfort food!
Provided by Chrissy
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork. Chop the egg whites into small pieces and set aside.
- Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken bouillon so that no lumps form and stir constantly until the mixture comes to a boil. Add the egg yolks and mix until dissolved. Stir in egg whites. Serve over toast and season with salt and white pepper.
Nutrition Facts : Calories 390.9 calories, Carbohydrate 27.6 g, Cholesterol 454.2 mg, Fat 21.7 g, Fiber 0.9 g, Protein 19.8 g, SaturatedFat 9.9 g, Sodium 586.4 mg, Sugar 8.1 g
EGG SALAD ENGLISH MUFFINS
These toasty breakfast muffins will give you a jump-start on brisk autumn mornings. I make the egg salad ahead of time, then assemble them as needed. They're also good with bacon or ham. -Deborah Flora, Sawyer, Kansas
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the eggs, mayonnaise and mustard. Place English muffins cut side up on an ungreased baking sheet. Top each with a slice of Canadian bacon, 1/4 cup egg mixture and cheddar cheese. , Bake at 350° for 6-8 minutes or until cheese is melted.
Nutrition Facts : Calories 475 calories, Fat 26g fat (7g saturated fat), Cholesterol 365mg cholesterol, Sodium 1410mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein.
DOWN-HOME CREAMED EGGS ON TOASTED ENGLISH MUFFINS
Number Of Ingredients 6
Steps:
- 1. Place eggs in medium saucepan cover with cold water. Bring to a boil. Reduce heat simmer about 15 minutes. Immediately drain run cold water over eggs to stop cooking. Peel eggs slice thinly.2. Pour milk into medium nonstick saucepan. Place saucepan over medium-high heat stir in flour with wire whisk until well blended. Add salt and pepper. Cook and stir until bubbly and thickened. Remove from heat.3. Place muffin halves, cut side up, on 4 individual plates. Arrange sliced eggs evenly over muffins, using 1 1/2 eggs per serving. Spoon sauce evenly over eggs.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 350 * Calories from Fat: 110 * % Daily Value: Total Fat: 12 g 18% * Saturated Fat: 5 g 25% * Cholesterol: 330 mg 110% * Sodium: 720 mg 30% * Total Carbohydrate: 40 g 13% * Dietary Fiber: 2 g 8% * Sugars: 17 g * Protein: 20 g * Vitamin A: 15% * Vitamin C: 2% * Calcium: 35% * Iron: 15% * Dietary Exchanges: 2 1/2 Starch, 2 Medium-Fat Meat or 2 1/2 Carbohydrate, 2 Medium-Fat Meat
Nutrition Facts : Nutritional Facts Serves
ENGLISH MUFFIN EGG SANDWICHES
Steps:
- In a large skillet, heat 2 tsp. oil over medium heat. Add mushrooms, red pepper, onion and seasonings; cook and stir until mushrooms are tender, 5-7 minutes. Remove from pan. , Wipe skillet clean. Heat remaining 2 tsp. oil over medium heat. Add eggs; cook and stir just until eggs are thickened and no liquid egg remains. Add vegetables; heat through, stirring gently., Spread muffin bottoms with cream cheese; top with egg mixture. Replace tops.
Nutrition Facts : Calories 265 calories, Fat 11g fat (4g saturated fat), Cholesterol 173mg cholesterol, Sodium 487mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges
ENGLISH MUFFIN BREAKFAST CASSEROLE
This easy, make-ahead casserole makes creative use of classic breakfast ingredients like eggs, sausage, Cheddar cheese and English muffins. It's a perfect no-stress centerpiece for a special-occasion breakfast: Simply assemble the casserole the night before and pop it in the oven before breakfast. Just remember to make sure to toast the English muffins until they've dried out a bit, which will help them absorb the egg mixture. For a vegetarian version, use vegetarian sausage or omit it altogether.
Provided by Lidey Heuck
Categories breakfast, brunch, casseroles, main course
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Generously grease the bottom and sides of a 9-by-13-inch baking dish with butter. Heat the oven to 350 degrees.
- Cut the English muffins into 1-inch cubes. (Do not halve them horizontally as you would normally for the toaster.) Place the cubes on a sheet pan and bake until lightly toasted, 12 to 15 minutes.
- Meanwhile, heat the olive oil in a medium or large skillet over medium-high. Add the sausage and scallions, a pinch of salt and a pinch of pepper and cook, breaking up the sausage with a wooden spoon, until the sausage is evenly browned, 4 to 6 minutes. Transfer to a paper towel-lined plate.
- Meanwhile, add the eggs, milk, 1 teaspoon salt and 1/2 teaspoon pepper to large bowl; whisk to combine.
- To assemble, sprinkle half of the sausage, then half of the cheese onto the bottom of the baking dish. Add the English muffin cubes on top in one even layer. Carefully pour the egg mixture into the pan, pressing down lightly to make sure all the bread is moistened. Top with remaining sausage and cheese. Wrap well and refrigerate for at least 1 hour up to overnight.
- Heat the oven to 350 degrees. Bake the casserole until puffed and cooked through, about 40 minutes. (It may need a few more minutes, if your casserole has been in the refrigerator overnight.) Cool for 10 minutes, then cut into squares and serve.
CREAMY DEVILED EGGS
A cool, creamy ranch and cream cheese mixture with onion and pickle is the filling for these delicious deviled eggs. Omit the onion and pickle, if desired -- they're tasty either way!
Provided by Robin Gibson
Categories Appetizers and Snacks 100+ Deviled Egg Recipes No Mayo Deviled Egg Recipes
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Place eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
- Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl. Mash together with ranch-style salad dressing. Mix in the cream cheese, then the onion and dill pickle.
- Fill the hollowed egg whites generously with the egg yolk mixture. Chill in the refrigerator until serving.
Nutrition Facts : Calories 140.6 calories, Carbohydrate 1.8 g, Cholesterol 198.1 mg, Fat 11.7 g, Fiber 0.2 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 231.1 mg, Sugar 1 g
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