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brunch eggs 'n muffins Recipe

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This recipe for brunch eggs 'n muffins, by , is from The newburn Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
tiffany newburn
Added: Monday, March 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 english muffins,split
1 tbsp. butter or margarine
2 tbsp. minced onion
1 10 1/2-oz.can condensed cream of chicken soup
2/3 c. milk
6 eggs

Directions:
Directions:
1. preheat skillet,uncovered,at 350f/176c.
toast muffins on skillet surface,with cut side facing down,
about 5 minutes.
2.reduce heat to 225f/107c.add butter or margarine &
melt.saute onions,about 2 minutes.stir in soup & milk.
heat to boiling.
3.crack eggs into soup mixture.cover,& cook until eggs are done,about 5 minutes.place 1 egg on each muffin half & spoon sauce over top.garnish with paprika & parsley flakes,if desired.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
about 15 minutes

 

 

 

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