Breakfast Bacon-and-Egg Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
12 slices of bacon, low-sodium10 large eggs12 tablespoons of diced ham2 cups of shredded sharp cheddarCan also add mushrooms, onion, spinach, or whatever else you prefer.
Preheat oven to 350 degrees. In a mixing bowl, beat 12 large eggs. Season with salt and pepper.
Now grab your muffin tin and spray each cup lightly with Pam. Line each muffin cup with a slice of bacon. Add ham and cheese and now fill cup 2/3 of the way with egg mixture. Throw in the oven and bake for 30-35 minutes.
Toss these muffins in a Ziploc bag and they're good for up to a week. Just zap them in the microwave for a minute for a quick and easy breakfast!
Serving Size: 12 muffins
Number of Servings: 1
Recipe submitted by SparkPeople user AMMOWIFE11.
Now grab your muffin tin and spray each cup lightly with Pam. Line each muffin cup with a slice of bacon. Add ham and cheese and now fill cup 2/3 of the way with egg mixture. Throw in the oven and bake for 30-35 minutes.
Toss these muffins in a Ziploc bag and they're good for up to a week. Just zap them in the microwave for a minute for a quick and easy breakfast!
Serving Size: 12 muffins
Number of Servings: 1
Recipe submitted by SparkPeople user AMMOWIFE11.
Nutritional Info Amount Per Serving
- Calories: 198.2
- Total Fat: 15.1 g
- Cholesterol: 172.4 mg
- Sodium: 449.3 mg
- Total Carbs: 1.1 g
- Dietary Fiber: 0.0 g
- Protein: 14.1 g
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