HAM AND VEGGIE EGG MUFFINS
Make and share this Ham and Veggie Egg Muffins recipe from Food.com.
Provided by pilotman520
Categories Breakfast
Time 25m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Chop and Saute all vegetables and ham in olive oil until tender.
- Spray Muffin tin with non stick spray.
- Evenly distribute vegetables in a muffin tin.
- Sprinkle shredded cheese over vegetables.
- Scramble eggs milk salt and pepper in a bowl.
- Evenly distribute egg mixture into muffin tin should be no more than 2/3 full.
- Bake 350 degrees for 15 to 20 minutes top should be golden brown.
CHEESY HASH BROWN EGG CASSEROLE WITH BACON
"Isn't it about time for you to make your 'egg pie?'" my husband and sons inquire, using the nickname they've given this hearty breakfast casserole with bacon. Hash brown casseroles are nice enough for a special brunch and versatile enough for a satisfying family supper. -Patricia Throlson, Willmar, Minnesota
Provided by Taste of Home
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. In the same skillet, saute onion and green pepper in drippings until tender; remove with a slotted spoon. , In a large bowl, whisk eggs, milk and seasonings. Stir in the hash browns, cheese, onion mixture and bacon., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 391 calories, Fat 28g fat (13g saturated fat), Cholesterol 357mg cholesterol, Sodium 887mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 0 fiber), Protein 18g protein.
EGG, BACON AND HASH BROWNS CASSEROLE
This is not only for breakfast...it's great for any meal of the day. It's hearty and delicious and my family requests it often! Hope you try it :)
Provided by Karen..
Categories Breakfast
Time 40m
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- Have your bacon cooked and crumbled and set aside.
- Place vegetable oil (or you can use bacon drippings) in a non-stick 12" skillet and heat over medium heat.
- Pour potatoes into pan and press down evenly.
- Fry about 10 minutes until underside is brown and crispy.
- As carefully as you can flip potatoes over.
- If you can't do this in one piece, try to do it in thirds or fourths, but try to keep them from falling apart.
- Press potatoes down in pan evenly.
- Make 5 to 6 two inch holes, or openings into the potatoes, evenly spaced.
- Drop an egg into each hole.
- You can add a little butter to each hole before dropping the eggs in, if you like.
- Sprinkle salt and pepper over all.
- Sprinkle bacon and then cheese evenly over top.
- Cover until eggs are set.
- Serve in pan with toast or bagels on the side and enjoy!
Nutrition Facts : Calories 659.8, Fat 49.5, SaturatedFat 15.6, Cholesterol 240.6, Sodium 900.8, Carbohydrate 32.9, Fiber 2.9, Sugar 1.7, Protein 19.9
SCRAMBLED EGG HASH BROWN CUPS
Steps:
- Preheat oven to 400°. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake until light golden brown, 18-20 minutes., Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon and 3/4 cup cheese. Spoon into cups; sprinkle with remaining 1/2 cup cheese. , Bake until cheese is melted, 3-5 minutes. Cool 5 minutes before removing from pan.
Nutrition Facts : Calories 180 calories, Fat 10g fat (5g saturated fat), Cholesterol 113mg cholesterol, Sodium 487mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.
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