breakfast · Unspecified
Adding a Little Crunch to your Brunch with Egg Muffins Recipe
A quick bread centered on eggs, cheese, mushrooms, reconstructed from a licensed ingredient record with newly written directions.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 4 item 4 Eggs
- 1 cup ½ cup shredded cheese
- 1 cup ¼ cup Mushrooms
- 1 cup ¼ cup yellow peppers
- 1 cup ¼ cup onions
- 1 item Salt and pepper to taste
- 1 cup ½ cup John Wm. Macy’s Melting Romano CheeseCrips
Equipment
Mixing bowl + Muffin or loaf pan
How to make it
- 1
Heat the oven to 375°F and prepare the appropriate pan.
- 2
Whisk together salt and pepper. In a second bowl, combine eggs.
- 3
Fold the wet mixture into the dry mixture just until combined; incorporate cheese, mushrooms, and john wm. macy’s melting romano cheesecrips.
- 4
Bake until the center springs back and a tester comes out without wet batter. Cool before serving.
Storage & leftovers
Refrigerate perishable leftovers within 2 hours and use within 4 days.
Reheat leftovers until steaming throughout.
Dietary & allergen notes
Suitable for: gluten-free, peanut-free, sesame-free, soy-free, tree-nut-free, vegetarian.
Contains egg and milk. Packaged ingredients can vary, so check labels and cross-contact information.
