Bacon & Caper Egg Muffin
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Bacon & Caper Egg Muffin calories by ingredient
Introduction
Low Carb Breakfast "muffin" with Bacon, capers, cheddar, spinach Low Carb Breakfast "muffin" with Bacon, capers, cheddar, spinachNumber 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)
Tips
Add salt and pepper as desired. Blends eggs very well. Cook bacon ahead of time or allow extra time to cook the bacon.
Directions
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.