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Nestled Egg Muffins Recipe
Nestled Egg Muffins Recipe photo by Taste of Home

Nestled Egg Muffins Recipe

Publisher Photo
My kids think these muffins are great because the eggs "magically" cook in the shell as they rest on top of the muffin. For extra fun, we dye the eggs before baking.
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:18 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 18 servings

Ingredients

  • 2 cups whole wheat flour
  • 2 cups old-fashioned oats
  • 1/2 cup sugar
  • 2 tablespoons baking powder
  • 1-1/2 teaspoons salt
  • 2 eggs, lightly beaten
  • 1-1/2 cups milk
  • 1 cup raisins
  • 3/4 cup vegetable oil
  • 18 whole uncooked eggs, rinsed

Nutritional Facts

1 serving (1 each) equals 299 calories, 16 g fat (3 g saturated fat), 239 mg cholesterol, 412 mg sodium, 29 g carbohydrate, 3 g fiber, 11 g protein.

Directions

  1. In a large bowl, combine flour, oats, sugar, baking powder and salt; set aside. Combine eggs, milk raisins and oil; mix well. Stir into dry ingredients just until moistened. Fill 18 greased or paper-lined muffin cups half full. Place one whole egg (with shell) on top of each muffin. Bake at 400° for 18-20 minutes. Cut an egg open to test for desired doneness. Serve warm. Yield: 1-1/2 dozen.
Editor's Note: Uncooked eggs may be dyed with food coloring before being placed in the muffins.
Originally published as Nestled Egg Muffins in Cookin' Up Country Breakfasts Cookbook 1994, p91

Nutritional Facts

1 serving (1 each) equals 299 calories, 16 g fat (3 g saturated fat), 239 mg cholesterol, 412 mg sodium, 29 g carbohydrate, 3 g fiber, 11 g protein.

Reviews for Nestled Egg Muffins

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Apr. 26, 2010

This looks so good!

MY REVIEW
Reviewed Apr. 9, 2010

I can't wait to try them on my grandkids.I always try to do something fun and different. These are just GREAT....

MY REVIEW
Reviewed Apr. 8, 2010

These turned out perfectly for me! I made them for Easter breakfast at my church and everyone was fascinated. I would recommend serving them warm, though they were okay cold.

MY REVIEW
Reviewed Mar. 29, 2010

It looks lovely and the muffin part sounds delicious but I'm concerned about how to get the eggshells separated from the muffin to eat both egg and muffin!!

MY REVIEW
Reviewed Mar. 26, 2010

I wondered if the eggs should not be pierced first so they don't burst?

Joy Hagen

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