Bacon & Caper Egg Muffin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
10 large Egg, fresh, whole, raw 0.5 package (10 oz) yields Spinach, frozen 3 tbsp, drained Capers, canned 2 cup Kraft Finely Shredded Sharp Cheddar Cheese 3 serving Bacon, Applegate Farms Sunday Bacon (2 strips)
Each muffin gets 0.5 piece of bacon, crumbled. Divide the spinach, capers, and cheese, then fill each of the muffin cups equally. Mix all of the eggs in a separate bowl. (add salt and pepper as desired)
I find its easiest to use a funnel to get the egg into the cups. Pour, let the egg settle then top off.
Bake at 350 for 20-25 minutes.
Serving Size: 1 Muffin
Number of Servings: 12
Recipe submitted by SparkPeople user J_VERITAS.
I find its easiest to use a funnel to get the egg into the cups. Pour, let the egg settle then top off.
Bake at 350 for 20-25 minutes.
Serving Size: 1 Muffin
Number of Servings: 12
Recipe submitted by SparkPeople user J_VERITAS.
Nutritional Info Amount Per Serving
- Calories: 151.4
- Total Fat: 11.3 g
- Cholesterol: 174.2 mg
- Sodium: 321.4 mg
- Total Carbs: 1.6 g
- Dietary Fiber: 0.3 g
- Protein: 10.6 g
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