SCRAMBLED EGGS IN A MUG
These delicious scrambled eggs are quick and easy to make, and for all the family.
Provided by Delicious!
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 7m
Yield 1
Number Of Ingredients 3
Steps:
- Crack egg into a microwave-safe mug; beat until even in color. Pour in milk and beat until light yellow in color.
- Heat in microwave until cooked through and fluffy, about 90 seconds. Sprinkle pepper over egg.
Nutrition Facts : Calories 81.7 calories, Carbohydrate 1.7 g, Cholesterol 187.2 mg, Fat 5.3 g, Fiber 0.3 g, Protein 6.9 g, SaturatedFat 1.8 g, Sodium 76.7 mg, Sugar 1.1 g
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.
SCRAMBLED EGG CUPS FOR TWO
Make and share this Scrambled Egg Cups for Two recipe from Food.com.
Provided by Kizzikate
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Flatten bread with a rolling pin.
- Spread a scant teaspoon of butter on one side of each bread slice.
- Press bread, buttered side down, into 4 muffin cups. Bake at 350 for 12-15 minutes.
- Meanwhile, in bowl, beat eggs, chives, salt, & pepper.
- In a skillet, melt remaining butter over medium-low heat.
- Add egg mixture;cook & stir until eggs are completely set.
- Spoon into bread cups; sprinkle with cheese.
- Bake 1-2 minutes longer, until cheese is melted.
Nutrition Facts : Calories 402.4, Fat 25.3, SaturatedFat 13, Cholesterol 362.6, Sodium 905.7, Carbohydrate 26.1, Fiber 1.2, Sugar 2.8, Protein 16.9
SCRAMBLED EGGS IN A CUP
My grandmother passed down this recipe after I had my son. This was one of his very first foods. Its easy to make, easy to clean up and easy to feed. Even the pickiest of toddlers will devour this simple easily digestible meal. After 10 years my son still asks for his eggs to be made this way and can even make them himself. It is still his favorite way to eat his eggs :) Also makes a quick on the go breakfast you can eat in your car. For adults add salt and pepper with your favorite cheese, spices or ketchup.
Provided by Leahferne
Categories Breakfast
Time 6m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 5
Steps:
- * Add all the ingredients into the mug.
- * Whist with a fork.
- * Cook uncovered on high in the microwave for 30 seconds.
- * Remove, stir with the fork and microwave an additional 30 seconds.
- * Allow the mug to stand for 4 minutes to cool and continue to cook. Fluff with a fork and transfer to a cool plate. Make sure the internal temperature is safe before feeding to your toddler. Great for older kids learning how to cook.
- Sometimes you must repeat depending on your microwave and how large the egg is that you used.
SCRAMBLED EGG BISCUIT CUPS
Marry scrambled eggs and biscuits in a 30-minute, start-to-finish breakfast treat.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray. In medium bowl, mix Bisquick mix, cheese and 1/2 cup of the milk until soft dough forms.
- Place dough on surface sprinkled with Bisquick mix. Shape into a ball; knead 4 or 5 times. Shape into 10-inch-long roll. Cut roll into 12 pieces. Press each piece in bottom and up side of muffin cup, forming edge at rim.
- Bake 8 to 10 minutes or until golden brown. Remove from oven. With back of spoon, press puffed crust in each cup to make indentation.
- In large bowl, beat eggs, remaining 1/4 cup milk and the pepper until well blended. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 3 to 4 minutes, stirring occasionally, until firm but still moist. Fold in pasta sauce and bacon until blended.
- To remove biscuit cups from pan, run knife around edge of cups. Spoon egg mixture into biscuit cups. Sprinkle chives and additional bacon bits over tops.
Nutrition Facts : Calories 180, Carbohydrate 15 g, Cholesterol 150 mg, Fat 1/2, Fiber 0 g, Protein 8 g, SaturatedFat 3 1/2 g, ServingSize 1 Biscuit Cup, Sodium 420 mg, Sugar 2 g, TransFat 1 g
CORNED-BEEF EGG CUPS
Sitting down to a hearty Irish-inspired breakfast on St. Patrick's Day doesn't mean having to wake up at the crack of dawn. These no-fuss egg cups require just five ingredients and 20 minutes of bake time, so you can rise and dine in no time.
Provided by Martha Stewart
Time 30m
Yield Makes 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Brush 6 muffin cups (the deeper the better) with melted butter. With a rolling pin, slightly flatten slices of potato bread (trimming off the crusts if desired). Press into prepared cups and brush with more butter.
- Melt 1 tablespoon butter in a small skillet over medium heat. Add shallot and cook, stirring, until softened, 2 to 3 minutes. Remove from heat and stir in corned beef and baby spinach.
- Divide filling evenly among cups. Crack 1 large egg into each and season with salt and pepper. Bake until egg whites are almost set, 15 to 20 minutes. Let stand 5 minutes before serving.
SCRAMBLED EGG MUFFINS
After enjoying scrambled egg muffins at a local restaurant, I came up with this version that my husband likes even better. They're pretty, hearty and fun to serve, too. -Cathy Larkins, Marshfield, Missouri
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain., In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese., Spoon by 1/3 cupfuls into greased muffin cups. Bake until a knife inserted in the center comes out clean, 20-25 minutes.Freeze option: Cool baked egg muffins. Cover and place on waxed paper-lined baking sheets and freeze until firm. Transfer to freezer container; return to freezer. To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or, microwave each muffin on high 30-60 seconds or until heated through.
Nutrition Facts : Calories 133 calories, Fat 10g fat (4g saturated fat), Cholesterol 224mg cholesterol, Sodium 268mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.
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