Time 5m Yield 4 servings Number Of Ingredients 3 Steps:
Place muffin halves on microwaveable platter. Top 4 muffin haves with bacon; top remaining muffin halves with 2% Milk Singles. Microwave on HIGH 30 sec. or until Singles begin to melt. Cover each bacon-topped muffin half with Singles-topped muffin half.
Time 40m Yield 24 Number Of Ingredients 9 Steps:
Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on paper towels and crumble once cooled. Preheat oven to 400 degrees F (200 degrees C). Coat 24 muffin cups with cooking spray. Mix flour, Cheddar cheese, baking powder, garlic salt, and black pepper together in a large bowl. Beat eggs, milk, and vegetable oil together in a small bowl; stir into flour mixture just until moistened. Gently fold bacon through the batter. Spoon batter into prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Serve warm.
Time 15m Yield 2 servings. Number Of Ingredients 6 Steps:
Spread muffin halves with mayonnaise; top with tomato, onion and cheese. Broil 4 in. from the heat for 3-4 minutes or until cheese is melted. Top with bacon. Serve immediately.
Time 1h20m Yield 6 muffins Number Of Ingredients 16 Steps:
Put the bacon in a large skillet and place over medium heat. Cook, flipping occasionally, until golden brown and crispy, about 8 minutes. Drain on a paper towel-lined plate, then finely chop. Meanwhile, fill a large bowl with lots of ice and water; set aside. Bring a large saucepan of water to a boil over medium-high heat. Gently lower 6 of the eggs into the water with a slotted spoon and cook until soft boiled (the whites have set but the yolks are still runny), 5 minutes (see Cook’s Note). Transfer the eggs immediately to the ice water bath to stop the cooking and let sit until completely cool, about 15 minutes. Carefully peel the eggs and reserve. Preheat the oven to 425 degrees F and spray a 6-cup jumbo muffin tin generously with nonstick cooking spray. Whisk the flour, baking powder, kosher salt, baking soda, pepper and sugar in a medium bowl until evenly combined. Whisk the vegetable oil, yogurt and remaining 4 eggs in a large bowl until smooth and combined. Stir the flour mixture into the yogurt mixture until just combined (do not overmix), then gently fold in the Cheddar, Pecorino Romano, scallions and reserved bacon until just combined. Transfer to a piping bag or resealable freezer bag and snip the tip. Put a couple tablespoons of flour in a small bowl. Pipe enough batter into each prepared muffin cup to just cover the bottom and help anchor the soft-boiled eggs. Carefully dust the soft-boiled eggs in the flour, shaking off any excess (this will help the batter to adhere), then place 1 upright in each muffin cup. Pipe the remaining batter around and on top of the eggs, making sure the eggs are completely coated. Use a rubber spatula or offset spatula to help smooth out the tops of each muffin (they should look domed). Bake until the muffin tops are light golden brown, the batter is just cooked through and the eggs inside are soft and jammy, about 16 minutes. Let the muffins sit in the tin for just 5 minutes, then transfer to a wire rack. Enjoy warm cut in half with a sprinkle of flaky sea salt and a few dashes of hot sauce. Alternatively, let the muffins come to room temperature, then refrigerate in an airtight container for up to 5 days.
Time 20m Yield 48 wedges/triangles, 12 serving(s) Number Of Ingredients 6 Steps:
After splitting the English Muffins, cut them into wedges so each muffin makes 8 wedges. Mix the remaining ingredients in a bowl. (Note: My mom prefers 5 or more drops of Tabasco, but use as little or as much as you like.). Spread each wedge of muffin with some of the mixture. Lay wedges on foil-covered cookie sheet and place under broiler. Boil until hot and cheese is melted (approximately 15 mins).
Time 25m Yield 1 dozen. Number Of Ingredients 11 Steps:
In a large bowl, combine the first eight ingredients. In a another bowl, beat the egg, milk and oil. Stir into dry ingredients just until moistened. , Fill greased muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Time 20m Yield 48 Number Of Ingredients 7 Steps:
Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source. Mix the mayonnaise, Cheddar cheese, green onions, salt, garlic salt, and pepper in a bowl. Spread the cheese mixture over each English muffin half. Cut the muffins into quarters and place on a baking sheet. Broil in the preheated oven until cheese is bubbly, 4 to 6 minutes.
Time 40m Yield 12 serving(s) Number Of Ingredients 8 Steps:
Mix Eggs, Cream, Almond Flour, Salt and Pepper all Together. Stir in Bacon and Cheeses. Pour Mixture into Greased Muffin Pan. Bake @ 350 for 25 to 30 Minutes.
