"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

not so eggy muffins Recipe

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This recipe for not so eggy muffins, by , is from WOLFF Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
TIFFANY FINNEL
Added: Thursday, January 27, 2011

Category:
Category:

Ingredients:  
Ingredients:  
3 large eggs
1 1/2 cups whole milk or whipping cream
1/4 tsp black pepper
2 cups packed french/italian bread (any crusty bread will work. torn/cut into small pieces.
1 cup bacon bits
2 scallions finely chopped

Directions:
Directions:
preheat oven to 350. beat eggs with milk and pepper. stir in remaining ingredients. pam a standard muffin tin. divide mixture among cups and back until puffed and lightly golden, about 35 minutes. cool 5 minutes and serve. yummy and not too eggy - thanks cary b!

Number Of Servings:
Number Of Servings:
12 muffins

 

 

 

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