Grab a roasted pepper & spinach
egg muffin for a high protein, low carb grab and go breakfast!
Put all your favorite pizza toppings in a Paleo
egg muffin for a super-quick meal that's kid - friendly and full of flavor!
You don't have to just eat
these egg muffins for breakfast.
Reheat
the egg muffins for about 20 seconds in the microwave and head out the door!
Not exact matches
If you like any of these in the morning, this one might be
for you:
egg muffins, mini pancakes, fried
eggs, poached
eggs, breakfast sandwiches, fritters, and omelets.
A whole - wheat English
muffin is a nice vehicle
for the sauce and
egg, but so is brown basmati rice, or a whole - grain paratha or other chewy flatbread.
This recipe is nice because it will show you how to make pesto, which you can use
for anything you'd like not just
egg muffins.
This works almost
for all baked goods but especially
for muffins leaving a subtle Pumpkin flavor in the
muffins (depending upon the
eggs substituted)
Some ideas to try: overnight oats (swap in seasonal fruit of choice in this recipe),
egg frittata or
egg muffins, or oatmeal cups
for breakfast; tuna sandwich, chicken salad, a cup of soup, or a salad
for lunch; smoothies, yogurt parfaits, hummus and veggies (try my hummus endive boats), and fruit and peanut butter
for snacks.
This came especially helpful when I was right in the middle of baking
muffins and realized we just used the last two
eggs for dinner!
Biscuits are always handy to have on hand: alongside dinner and slathered in honey butter,
for making breakfast sandwiches (like with these
egg muffins, cut in half), sopping up some homemade sausage gravy, or delectable desserts like strawberry shortcake.
I actually developed a
muffin recipe using an extra
egg yolk
for a friend of mine who didn't have access to gums at all.
I do have recipes
for donut
muffins that I use
eggs for, but I left them out in these.
Pulling out the calculator you can figure that the sugar is 55 % of the flours, equaling 170 g,
eggs at 32 % would be 100g (or two large
eggs), liquid (the milk and lemon juice) at 70 % would be 220g, and the fat (butter) at 37 % would be 113 g. It's a specific ratio, but it worked
for this jam filled
muffin, and I was happy with the results.
I baked them on my pizza stone with a
muffin tin full of water on the bottom (I did the
egg wash and sesame seeds per the recipe on only half, but will definitely do
for all next time) and poof!
Egg muffins are incredibly easy to make and perfect
for breakfast or snacking.
This 5 - Minute Healthy Breakfast Sandwich is the perfect breakfast
for busy mornings, made healthier with
egg whites, spinach, turkey bacon and whole wheat English
muffins!
- Preheat oven to 350 degrees and line 1 pan of regular
muffin tins and 1 pan of mini
muffin tins with cupcake liners (I only used 8 regular sized and 8 mini
muffins for the bouquet)- Add the cake mix, buttermilk, oil, almond extract, and vanilla extract to an electric mixer and mix on medium
for 30 seconds - Add
eggs one at a time and beat until well mixed - Turn mixer to high and beat
for another 2 minutes - Fill liners about 2/3 full with batter - Bake
for 15 - 20 minutes, or until cake tester comes out clean - Allow cupcakes to cool while preparing the cream cheese frosting
Sorry to hear that these
muffins didn't work out
for you Cassandra, but they don't call
for a whipped
egg.
(and
Egg Accidents) I ate the last of the banana
muffins for breakfast today.
And if you're looking
for more healthy eggspiration (yes, I just did that), check out my recipes
for Baked Eggs in Avocado, Zucchini and Prosciutto
Egg Muffins, Shakshuka (or Green Shakshuka), Smoked Salmon Frittata, Spinach Artichoke Quiche or Sweet Potato Toast with Prosciutto and Poached Eggs.
Lately I've been making a big batch of scrambled
egg muffins on the weekend
for little man to enjoy
for breakfast at school.
What a nifty idea
for the English
muffin egg baskets!
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Muffins Lemon & Vanilla • Pumpkin and Coconut Caramel Flan Dunk & Crumble • Pumpkin Chocolate Icebox Cake Chicano Eats • Pumpkin Butter Pan de Muerto On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free) Brewing Happiness • Pumpkin Ginger Breakfast Cookies A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies Fork to Belly • Pumpkin Gnocchi The Little Epicurean • Chocolate Hazelnut Pumpkin Pie Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta What to Cook Today • Spicy Pumpkin Noodle Soup Food by Mars • Pumpkin Pie (Grain - Free, Diary - Free) The Bojon Gourmet • Pumpkin Butterscotch Pudding Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee Long Distance Baking • Layered Pumpkin Cheesecake The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze A Cookie Named Desire • Pumpkin Shrubs Eating Clean Recipes • Vegan Pumpkin Chia Pudding Kingfield Kitchen • Vegan Fresh Pumpkin Soup Drink and Cocktail Recipes • Pumpkin Dirty Chai The Pig & Quill • Pumpkin Sage Cannelloni (Dairy - Free) My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah InHappenstance • Pumpkin Scones with Maple Butter Live Eat Learn • Pumpkin Gingerbread Hot Cocoa
Use flaxseed meal as an
egg replacer in recipes
for muffins, cakes, cookies, and pancakes.
For muffins 1-3/4 cups all - purpose flour (about 7-1/3 ounces) 1 cup old - fashioned oats 1/2 cup light brown sugar 1 teaspoon baking powder 1/4 teaspoon salt 1 cup milk 1 large
egg 1 teaspoon vanilla extract 4 tablespoons butter, melted 1/2 cup strawberry or raspberry jam
I love the blue flyer back pack
for my sons — My fav breakfast
for my lil ones is using the
muffin tins and putting
egg, cheese etc to May fun lil omlettes
We love to eat
eggs and I really like to bake them in
muffin pans with mix ins like ham, tomatoes and whole grain homemade croutons
for staying power.
By all means, do not discard the grainy butter; Keep it in a separate jar and use it as a garnish
for pancakes,
muffins, scrambled
eggs, salads... let your imagination run wild!
Our go to breakfast is
egg sandwich, whole grain
muffin with baked or poached
egg, a favorite
for sure.
One of my go - to healthy breakfast
for my daughter is scrambled
eggs baked in a
muffin tin.
Ground flaxseed as an
egg substitute works best
for things that use flours and don't heavily rely on
eggs for build and structure, such as pancakes,
muffins, and other similar treats.
:D Christmas
muffins slightly adapted from here 2 cups (280g) all - purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon pinch of salt 1/2 cup + 1 tablespoon (112g) caster (superfine) sugar 1 1/2 cups (390g) plain yogurt 1
egg * 3 tablespoons vegetable oil 1 cup (110g) dried sweetened cranberries 1 cup (150g) fresh pitted cherries, quartered demerara sugar,
for sprinkling Preheat oven to 190 °C / 375 °F; line twelve 1/3 cup (80 ml) capacity
muffin pans with paper liners.
I especially like their English
muffins toasted
for my
eggs benedict.
For the
muffins: 3 large
eggs 80 ml.
For the
muffins: 3 cups all - purpose flour 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground cloves 1 tablespoon plus 1 teaspoon pumpkin pie spice 1 teaspoon salt 1 teaspoon baking soda 4 large
eggs 2 cups sugar 2 cups pumpkin puree (see Note) 1 1/4 cups vegetable oil
For a start, I didn't have any powdered
egg white, Dr Oetker or otherwise, but I did have two
egg whites sitting in the fridge leftover from making raspberry
muffins.
@Jill: oh, and you might like this single - serving
muffin (
egg free should that be a thought
for you or no): http://www.theleangreenbean.com/microwave-sweet-potato-
muffin/
1 flax
egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5
for the recipe and 1/2 of banana sliced to top each
muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips
I make something similar to the
muffins alllll the time but using a soft tofu with a bit of ground flax instead of
eggs - i do nt add the bread, but will often wrap one up in a tortilla with some added veggies
for an easy lunch!
vinegar 4 large
eggs 4 whole wheat English
muffins, split 1/2 cup crumbled queso fresco Minced cilantro,
for garnish Instructions: In a medium - sized bowl, smash the avocado with the back of a fork.
Step aside English
muffins, there's a new vehicle in town
for eggs benedict.
Olivia & John, via Pretty In Pink @ Tumblr Five Alternatives To Eggs In Baking That Aren't Ener - G
Egg Replacer Ground flaxseed / linseed 2 tbsp + 3 tbsp water, mixed well and set aside for five minutes = 1 egg Especially good for: muffins, breads, pancakes Ground flaxseeds are one of the most nutrient - packed
Egg Replacer Ground flaxseed / linseed 2 tbsp + 3 tbsp water, mixed well and set aside
for five minutes = 1
egg Especially good for: muffins, breads, pancakes Ground flaxseeds are one of the most nutrient - packed
egg Especially good
for:
muffins, breads, pancakes Ground flaxseeds are one of the most nutrient - packed...
For the
muffins — 100 g whole wheat spelt flour — 70 g white spelt flour — 60 g almond meal — 1 teaspoon cinnamon — 1 teaspoon baking powder — 1/2 teaspoon baking soda — 2 organic
eggs — 7 tablespoons coconut oil — 1/2 cup oatmilk — 70 g natural cane sugar — 1 vanilla bean, split and seeded — 1/2 cup finely diced rhubarb — 1/2 cup red currant — rhubarb compote
For the
muffin batter 1 cup whole wheat flour 1 cup all - purpose flour 2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup (or less granulated sugar) 1/4 cup oil 1 extra large
egg, lightly beaten 1 cup 1 % or 2 % milk 2 cups diced sweet strawberries 1 teaspoon vanilla
By Tina Jui Last updated: October 31, 2017 Filed Under: Breads and
Muffins, Breakfast
for a Crowd, Collections, Cooking Style, Dairy Free, Desserts, Easter Breakfast Recipes, Fall Breakfast Recipes, Lifestyle, Make Ahead, My Worktop, No
Egg, Oven, Quick and Easy Brunches, Seasonal, Spring Breakfast Recipes, Vegan, VegetarianTags: cakes, cinnamon, dairy free, dairy - free milk alternative, fall, kid friendly, lemons, Make Ahead Breakfast Recipes, nuts, oats, oven, pecans, Vegan Breakfast Recipes, vegetables, Vegetarian Breakfast Recipes, whole wheat, yogurt
For Coffee Cake: In medium bowl, blend together
muffin mix, milk or water,
eggs, zest and lemon juice.
Next time I'll make them larger to have
eggs on
muffins with bacon and cheese
for breakfast!
For muffins 2 cups all - purpose flour 1/3 cup poppy seeds 1/3 cup granulated sugar 1 tablespoon baking powder Zest of 1 lemon 1/2 teaspoon salt 1 cup milk 1 large
egg 4 tablespoons (2 ounces) unsalted butter, melted
Among my favorite recipes are my Choco - Berry Smoothie Bowl,
eggs with Food
for Life's cinnamon raisin English
muffins, pancakes, and any kind of oatmeal - based cereal.