Bacon Egg and Cheese Muffins
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 205.6
- Total Fat: 9.5 g
- Cholesterol: 284.5 mg
- Sodium: 447.6 mg
- Total Carbs: 3.9 g
- Dietary Fiber: 0.2 g
- Protein: 23.5 g
View full nutritional breakdown of Bacon Egg and Cheese Muffins calories by ingredient
Introduction
Breakfast made easy. Can hold in the fridge for up to a week. 2 muffins paired with some fresh fruit make for a good breakfast while on the go. Warm in the microwave and enjoy. Breakfast made easy. Can hold in the fridge for up to a week. 2 muffins paired with some fresh fruit make for a good breakfast while on the go. Warm in the microwave and enjoy.Number of Servings: 6
Ingredients
-
0.25 cup Milk, nonfat
16 serving Egg white, large
1 cup Cheddar Cheese fat free Kraft Shredded
.5 cup, chopped Scallions, raw
9 large Egg Yolk
10 serving Bacon Bits (oscar mayer real bacon bits)
*I eyeballed my scallions and added some pepper and garlic powder to season*
Directions
-Preheat oven to 350
- Crack eggs whites and put in bowl with egg yolks
- mix in bacon bits, scallions, cheddar cheese, milk - don't over mix
- line standard muffin tin with liners
- fill and cook for about 30-35 mins or until sets - depends on your oven
Serving Size: 6 servings = 2 muffins
- Crack eggs whites and put in bowl with egg yolks
- mix in bacon bits, scallions, cheddar cheese, milk - don't over mix
- line standard muffin tin with liners
- fill and cook for about 30-35 mins or until sets - depends on your oven
Serving Size: 6 servings = 2 muffins