Hamburger Muffins
Tastier than anticipated. My fiance was impressed. Good to refrigerate and reheat for lunch. It's better to reheat in the oven rather than the microwave to keep the crispiness of the bread.
Yield
12 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | pounds |
ground beef
|
|
| 10 | ounces |
cream of mushroom soup
|
|
| 1 | large |
eggs
|
|
| 1 |
onions
chopped, to taste |
*
|
|
| 1 | tablespoon |
worcestershire sauce
|
|
| ¾ | cup |
cheese
yellow, grated |
|
|
salt and black pepper
to taste |
*
|
||
| 1 | loaf |
bread
white or brown |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 567 | g |
ground beef
|
|
| 289 | ml/g |
cream of mushroom soup
|
|
| 1 | each |
eggs
|
|
| 1 | x |
onions
chopped, to taste |
*
|
| 15 | ml |
worcestershire sauce
|
|
| 177 | ml |
cheese
yellow, grated |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | loaf |
bread
white or brown |
*
|
Directions
Mix together all ingredients, except bread. Cut the crusts off very fresh bread slices.
Butter 1 side only; with buttered side down, line muffin tins with bread slices, making sure you don't break the bread at the bottom.
Fill each muffin cup with a good tablespoon of hamburger filling. Bake at 350℉ (180℃) for 30 minutes They can be frozen, then reheated, or can be served cold.
