Bacon Cheese Breakfast Muffins
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Bacon Cheese Breakfast Muffins
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A perfectly portable savory muffin filled with bacon, eggs and cheese.
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Ingredients
- 6 strips bacon cooked until crisp and cut into bites, 1 Tbsp. reserved
- ⅔ cup sharp cheddar cheese plus 2 Tbsp. for topping
- ⅓ cup sliced havarti diced
- 2 tsp. dried chives
- 3 cups all purpose flour
- 2 Tbsp. granulated sugar
- 4 tsp. baking powder
- 1 tsp. pepper
- 1 tsp. salt or to taste
- 1 cup 2% milk
- ½ cup butter melted and cooled slightly
- ½ cup sour cream
- 2 eggs beaten
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Instructions
- Mix together the 2 Tbsp. cheddar cheese and the 1 Tbsp. bacon in a small bowl and set aside.
- Preheat oven to 375F. In a large bowl whisk together the flour, sugar, chives, baking powder, pepper and salt, stir in remaining bacon and cheese.
- Whisk together milk, melted butter, sour cream, and eggs. Pour over dry ingredients. Stir together until just mixed and pour into paper-lined muffin pan. Top each muffin with the reserved bacon and cheese mixture.
- Bake for 20-22 min. until tops are golden and muffins are firm to touch or a cake tester comes out clean. Use immediately or freezes well for up to one month. Reheat before serving.
Nutrition Information
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Calories
231kcal
(12%)
Carbohydrates
22g
(7%)
Protein
6g
(12%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Cholesterol
51mg
(17%)
Sodium
280mg
(12%)
Potassium
231mg
(7%)
Sugar
2g
(4%)
Vitamin A
740IU
(15%)
Vitamin C
4.1mg
(5%)
Calcium
131mg
(13%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 16muffins
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 22g | 7% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 51mg | 17% |
| Sodium | 280mg | 12% |
| Potassium | 231mg | 5% |
| Sugar | 2g | 4% |
| Vitamin A | 740IU | 15% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 131mg | 13% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
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