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    You are in: Home / Recipes / Baked Egg Muffins Recipe
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    Baked Egg Muffins

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on January 16, 2013

      Bonnie, what a winner of a recipe. This simple to make breakfast treat was excellent. Quick, amazing flavors and textures. I made exactly as written and wouldn't change a thing. All the flavors blend perfectly together to create a memorable meal. Thanks so much for sharing. My finished egg muffins didn't look so pretty because I had difficulty getting them out of the ramkins I used, but boy do they taste good. Thanks for sharing a recipe that will be made again in my home. This is a second and third repeater.

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    • on October 17, 2012

      Bonnie, this is a truly wonderful breakfast or brunch dish! It should be ideal for B & B's! It is extremely tasty, and in fact between DH and me we almost ate all 6 muffins (2 are left, and he says it's his "snack" for later, cold or not!) ... I can feel I had a really filling brunch!! Although I greased my muffin hollows well, I had a little trouble getting out the muffins.(I would advise using a nonstick muffin tin -- mine is not -- and still greasing it.) The tastes are wonderful, and the cream and good cheddar are a must on these delicious bites. I used free-range eggs as you can see from the lovely orangey yolks. I think if one wants to double or even triple the recipe for a crowd, the rustic flattened bread "baskets" can be made ahead and kept airtight, and the bacon can be fried and crumbled the day before as well. Then the recipe will be extra easy to prepare in the morning. Thanks for a keeper -- this one is going straight to my Main cookbook. My muffins look somewhat "rustic" -- maybe the muffin hollows were a little small. BONNIE G WAS A RUNNER-UP IN THE "DRESS A NAKED RECIPE" PHOTO CONTEST IN THE FOOD PHOTO FORUM, SEPT. 2012. Congratulations, Bonnie!!

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    • on March 02, 2013

      I've made this a few times now as the first time was a bit of a disaster as I used a regular size muffin pan which my slice of bread fitted perfectly but proved to be to small for the egg, bacon and cream so had to buy bread which is large sliced and used my texas muffin pan for delicious results and for breakfast I baked them so they were still runny but to take on a picnic I baked till the yolk was hard and were very much enjoyed, thank you Bonnie G #2, made for Rookie Recipes tag game.

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    Nutritional Facts for Baked Egg Muffins

    Serving Size: 1 (114 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 293.3
     
    Calories from Fat 179
    61%
    Total Fat 19.9 g
    30%
    Saturated Fat 9.7 g
    48%
    Cholesterol 227.0 mg
    75%
    Sodium 340.9 mg
    14%
    Total Carbohydrate 16.9 g
    5%
    Dietary Fiber 0.6 g
    2%
    Sugars 4.3 g
    17%
    Protein 11.2 g
    22%

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