nd pepper. Generously butter 6 muffin tins, 2-1/2\" size. Press
Mix all ingredients in large bowl.
Place mixture in muffin tins, filling about 3/4 full.
Bake in 325\u00b0 oven for about 35 to 40 minutes.
Stir eggs in pan.
Add salt and pepper.
Spread bacon or sausage over top, then cheese.
Drizzle milk over all.
Dot with butter.
This can be made up the night before and put into the refrigerator overnight.
Bring out and bake 30 to 40 minutes at 350\u00b0 for a 9 x 13-inch pan.
Can be made in muffin tins for 10 to 15 minutes.
May be frozen, brought out and heated in a 400\u00b0 to 425\u00b0 oven, preheated.
Heat 10 minutes.
). Grease two twelve-cup muffin tins.
In a mixing bowl, mix
mall pieces or dice; place in roasting pan or oven safe
Spray pam in muffin tins.
Break eggs into 8 cups.
Mix the chives and green onions into the cream.
Season eggs with salt and pepper.
Pour the cream mixture over the eggs equally.
Sprinkle evenly with the feta cheese.
Bake at 400 degrees Fahrenheit for 10 minutes boomette had to cook longer these are for im guessing really runny eggs or until eggs are done.
i need to see if you can microwave this recipe ive done it with others for summer cooking .
Preheat oven to 350F.
Place vanilla wafers in muffin tins. Cream together cream cheese, eggs and vanilla fill muffin tins halfway with cream cheese mixture.
Bake 10 minutes at 350F.
Top with fruit (cherries, blueberries, pineapple etc.) when cooled. Makes 24.
When crayons become too small to use, separate the colors and remove labels.
Put separate colors in muffin liners.
For fun colors, mix the colors in one liner.
Place muffin pan in warm oven until crayons melt.
The \"old\" broken crayons will now be \"new\" fun shaped ones.
Cream butter and sugar.
Add eggs one at a time and beat until fluffy.
Mix baking powder with salt until there are no lumps and add flour.
Alternately beat in dry ingredients and milk.
Add vanilla.
Half fill buttered muffin pans or paper baking cups placed in muffin tins.
Bake at 425\u00b0 for about 11 minutes on middle shelf of oven.
Makes about 3 dozen.
Divide corn muffin mix in muffin tins.
In other muffin tin, put corned beef hash in bottom and top with egg.
Bake all as directed for muffins.
Pour boiling water over Nabisco Bran cereal and cool.
Hand mix in bowl the sugar, shortening, eggs, buttermilk, flour, salt, soda and Kellogg's Bran.
Now add everything together.
Bake in muffin tins or papers.
Bake for 20 minutes at 400\u00b0.
Yields 2 dozen.
Mix oil, sugar and eggs. Add dry ingredients. Add milk, nuts and raisins. Bake in muffin tins 20 minutes at 400\u00b0. Will keep in sealed containers in refrigerator up to 6 weeks.
Preheat oven to 400\u00b0.
Combine all ingredients.
Mix thoroughly.
Place in muffin tins, preferably with liners.
Bake 20 minutes.
Serve hot or cold.
Beat eggs until fluffy, then add sugar.
Add remaining ingredients.
Store at least one day in icebox or cool place before baking, then bake only the amount needed.
The remaining dough will keep for days or weeks.
Keep refrigerated.
Bake in muffin tins at 400\u00b0 for 25 minutes or until done.
Preheat oven to 400 degrees.
Grease a 9x9 square baking dish. (I use stoneware).
Combine all ingredients together in a large mixing bowl. Mix well.
Pour into prepared baking dish.
You can top with a little extra cheese, if desired.
Bake 25 minutes at 400 degrees or until golden brown.
Serve warm with butter.
This can also be made in muffin tins.
Variation: Add crumbled crisp bacon and 1/2 cup sour cream.
Preheat oven to 350 degrees Fahrenheit.
Grease muffin cups.
Fry bacon until crisp. Allow bacon to cool.
Butter bread slices with melted butter.
Tear bread into pieces and place in muffin cups.
Place crumbled bacon on top, then eggs on top that.
Drizzle a bit of bacon drippings on top.
Bake aproximately 15 minutes until eggs are set, or a bit longer if you liked hard cooked eggs.
Remove from oven and serve hot or cooled a bit.
Pour boiling water on Bran Buds or 100% Bran.
Cream sugar and shortening.
Add eggs.
Add buttermilk and bran mixture.
Add flour that was sifted with baking soda and salt.
Add All-Bran. Mix until ingredients are moistened.
Store in covered container. Will keep about 3 weeks.
To cook, put in muffin tins (greased) and bake at 400\u00b0 for 12 to 20 minutes.
Mix eggs, cream cheese, sugar and vanilla until smooth.
Put paper muffin cups in muffin pans.
Place 1 vanilla wafer, flat side down, in muffin cups.
Fill half full with creamed mixture. Bake at 375\u00b0 for 10 to 15 minutes.
Cool.
Top with pie filling. Try other pie fillings for variety.
Cook bacon 4 minutes at High or until done.
Cook butter, potatoes, onion and green pepper in 8-inch cake dish uncovered 6 minutes at High until tender.
Mix eggs, milk, salt and pepper. Flatten potato mixture and pour egg mixture over.
Cover with plastic wrap.
Cook 6 to 7 minutes on Medium-high or until egg is almost set.
Stir once.
Sprinkle bacon and cheese over egg.
Heat uncovered 1 minute on Medium-high or until cheese starts to melt. Let stand 5 minutes.
Cut into wedges.
Serves 4 to 6.
Line 2 standard muffin tins with cupcake liners.
In small bowl whisk