141 corn egg breakfast Recipes

poblano chiles , about 1 1/2 lb, unsalted butter, chorizo sausage, removed from casings and crumbled, yellow onion, chopped, red sweet bell pepper, chopped, fresh garlic cloves, minced, chili powder, corn tortillas, quartered, eggs, half-and-half, hot red pepper sauce, salt, fresh ground black pepper, green onion, cilantro, monterey jack pepper cheese, grated, cheddar, grated, sour cream, garnish, picante sauce, garnish (store bought )

tomatoes, chopped, jalapeno, seeded and chopped, onion, chopped, garlic cloves, chopped, fresh oregano, chopped, chili powder, salt, corn tortillas (or flour), shredded iceberg lettuce, reduced-fat monterey jack cheese, shredded, eggs , cooked sunny side up (or over light)

muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.

brown sugar, pineapple chunks, drained, frozen breakfast links, chopped, corn muffin mix, cholesterol-free egg product (i used eggs)

fresh halibut steaks, 3/4 inch thick (3 steaks), eggs, whole milk , homogenized, mustard powder, crushed breakfast corn flakes, granulated garlic powder, dried dill weed, grated hard parmesan cheese (parmigiano reggiano cheese preferred), extra virgin olive oil, butter

turkey chorizo, turkey bacon, olive oil, onion, chopped, garlic, minced (or to taste), frozen potatoes, bell peppers, strips (frozen ones work just fine ), frozen corn, black beans, drained, eggs, milk, salt & pepper, salsa (or to taste), shredded cheddar cheese (any type you like , i used cheddar or mojack blend), wheat flour tortillas (can vary depending on how much filling you put in each)

olive oil, balsamic vinegar, wild mushroom, sliced, fresh shredded potatoes or 3 cups frozen hash brown potatoes, frozen corn, cheddar cheese, shredded, eggs, milk, salt, pepper

olive oil, balsamic vinegar, mushroom, sliced, shredded potatoes (can use the frozen kind , defrosted), frozen corn, cheese, shredded (i prefer cheddar or american), eggs, milk, salt, pepper (or to taste)

prime rib roast, cooked, corn tortillas, chunky salsa, head lettuce, finely shredded, mexican blend cheese, shredded, canned jalapeno slices, canned, black beans, canned, drained and rinsed (optional), sour cream, chives, chopped, eggs, table salt, whole milk, butter, canola oil (optional)

unbleached white flour, salt, baking powder, butter, softened to room temperature or 1/8 cup butter and 1/8 cup lard, warm water, approximately, bacon drippings (optional), potato, peeled and diced small, tomato, diced, white onion, peeled and diced, green jalapeno, minced, day old corn tortillas, cut up into strips slices, eggs, lightly beaten, corn oil, for frying, real butter, for frying, salt and pepper, to taste

olive oil, chopped green bell pepper, chopped red bell pepper, chopped yellow onion, fresh corn kernels , cut from about 2 cobs, jalapeno, finely chopped, minced garlic, salt, divided, eggs, heavy cream, black pepper, unsalted butter, chopped fresh cilantro leaves, grated queso blanco (mexican white cheese), flour tortillas , gently warmed and kept covered until ready to use

unbleached all-purpose flour (7 1/2 oz), yellow cornmeal, see note (5 1/2 oz), baking powder, baking soda, table salt, fresh blueberries (or unthawed frozen), light brown sugar , packed (1 3/4 oz), frozen corn , defrosted (3 1/2 oz), buttermilk, maple syrup, eggs, unsalted butter, melted and cooled slightly (1 stick), granulated sugar

olive oil or grapeseed oil, for frying, egg, scrambled, corn tortillas (or whole wheat or spelt tortilla), diced chicken or 1/4 cup small diced firm tofu, cottage cheese, pesto sauce

simply potatoes diced potatoes with onion, olive oil, salt and pepper, to taste, black beans, drained, ripe tomato, diced, sun-dried tomatoes , julienned, frozen sweet corn, thawed, green onion, coarsely chopped, fresh garlic cloves, minced, lime , juice of, of a, salt, jalapeno pepper, minced, fresh cilantro, coarsely chopped, cumin, flour tortillas, monterey jack cheese, shredded, eggs, scrambled (cooked )

refrigerated pie dough, turkey breakfast sausage, cut asparagus (5 small spears ), chopped onion, diced red bell pepper, frozen whole-kernel corn, garlic clove, minced, shredded part-skim mozzarella cheese, reduced-fat milk, egg, egg whites, salt, black pepper

turkey sausage (breakfast sausage), onion, diced, bell pepper, egg substitute, self-rising cornmeal, mix, cream-style corn, milk, oil, cheddar cheese, shredded

jiffy corn muffin mix, eggs, buttermilk, breakfast sausage, green onions, red bell pepper, chopped, green chilis hatch if available, minced garlic, shredded cheddar

bulk breakfast sausage, green bell pepper, home-style white bread slices, crusts trimmed , cut into cubes, seasoned corn bread stuffing mix, grated sharp cheddar cheese (about 4 oz), eggs, milk, salt, stewed tomatoes (preferably cajun style )