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Cheddar and Egg Breakfast Muffins

Savory muffin batter is studded with shredded aged cheddar, chopped green onion, cayenne pepper and cooked Steak-EZE® Sliced Steak.

Featured Product(s): 1140-001 | The Original Steak-EZE® BreakAway® Sirloin Beef Steak


1140-001 | The Original Steak-EZE® BreakAway® Sirloin Beef Steak 3
eggs, divided 8
salt and pepper 1/4 tsp each
all-purpose flour 3 cups
granulated sugar 2 tbsp
baking powder 4tsp
salt 1/2 tsp
cayenne pepper 1/4 tsp
milk 1 1/3 cups
vegetable oil 1/2 cup
sliced green onions 1/2 cup
Dijon mustard 1 tbsp
Worcestershire sauce 1 tbsp
shredded aged Cheddar cheese, divided 1 1/2 cup


  1. In saucepan, place six eggs. Add enough water to cover eggs by 1 inch; bring to boil. Remove from heat; cover and let stand for 6 minutes. Drain and run eggs under cold water. Peel eggs; set aside.
  2. Meanwhile, preheat skillet to medium-high heat. Place frozen Philly steak on skillet; cook for 1 minute and flip over. Season with salt and pepper; cook for 1 minute and flip over again. Chop gently with a spatula, separating beef into pieces; cook for about 30 seconds or until thoroughly browned. Set aside.
  3. Preheat oven to 350°F. Grease 6 jumbo muffin cups. Mix together flour, sugar, baking powder, salt and cayenne pepper.
  4. In separate bowl, whisk together milk, oil, remaining eggs, green onions, Dijon mustard and Worcestershire sauce; stir into flour mixture. Fold in half of the cheese and reserved Steak Eze.
  5. Divide half of the batter evenly among muffin cups. Nestle 1 soft-cooked egg into each muffin cup and top with remaining batter. Sprinkle with remaining cheese.
  6. Bake for 25 to 30 minutes or until tester comes out clean. (Make sure to test batter around cooked egg). Let cool on rack for 5 minutes. Serve warm or at room temperature.