About Egg Muffins : This healthy recipe for egg muffins is an easy grab and go option for busy mornings. It is loaded with healthy and fresh veggies, meat and spices of your own choice.

I decided to make a mini version with baked eggs in muffin tins. This is a great recipe to use up any leftover bits of vegetable or meat you might have leftover from other dinners. I already had ...

This Baked eggs in a muffin pan recipe is a no fail easy breakfast recipe that is perfect for making eggs on a busy morning or when you are cooking for a crowd. You can make muffin tin eggs have a ...

Meanwhile in another bowl, mix the eggs ... of the muffins. Spoon the mixture into the muffin cases. Sprinkle the reserved wholegrain, pumpkin and the pumpkin seeds over the muffins. Bake in ...

In a separate bowl, mix the melted butter, skyr, eggs ... into the muffin cases – they will be very full. Sprinkle granulated or demerara sugar over the muffins and bake for around 20 minutes ...

Return the saucepan of water to a simmer and poach the eggs for about 4 minutes, until set on the outside but with runny yolks. Remove with a slotted spoon and drain. Toast the muffins and butter ...

Put the English muffins on top of that and sprinkle the rest of the Canadian bacon on top of that. In a large bowl, whisk together the eggs & Lamers ... is heating up. Bake still covered with ...

Have a muffin ... egg, vanilla essence and milk and add to the dry mixture. Combine with a fork to give a wet consistency. Fold in the blueberries or raspberries gently. Spoon into the muffin ...

In another bowl, beat egg ... Bake for 18 to 20 minutes, or until a sharp knife inserted into the center comes out clean. Makes 18 muffins. Each muffin contains approximately: Original Recipe ...

I love the stuff. It grills up fantastic and really tastes great with cheese on an English muffin. This year we raised the bar a little bit and fried eggs to add to the sandwich. This required the ...