5.0 from 3 votes
Bacon Egg and Cheese Muffins
These bacon, toast, egg and cheese muffins take minutes to make and can be stored in the freezer or fridge for a delicious breakfast!
Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 12
Calories: 192 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 6 lices whole wheat bread
- 10 eggs
- 1 tbsp milk
- 1 1/2 cups cheddar cheese shredded
- 6 lices Bacon cooked and crumbled
- salt and pepper to taste
Instructions
- Preheat your oven to 350 degrees.
- Cut out circles from your bread slices using a round cookie cutter (we got 2 circles for each slice).
- Spray a muffin pan with non-stick cooking spray.
- Press your round bread slices on the bottom.
- Crack your eggs in a large bowl. Add in your tablespoon of milk, 1/4 cup of shredded cheese, and pepper to taste.
- Beat the eggs until mixed.
- Use a 1/4 measuring cup to fill the muffin cups. Top with the crumbled bacon and remaining cheese.
- Bake for 10-12 minutes until set.
Cup of Yum
Nutrition Information
Serving
12
Calories
192kcal
(10%)
Carbohydrates
7g
(2%)
Protein
11g
(22%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.03g
Cholesterol
158mg
(53%)
Sodium
281mg
(12%)
Potassium
120mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
346IU
(7%)
Calcium
145mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 192
% Daily Value*
| Serving | 12 | |
| Calories | 192kcal | 10% |
| Carbohydrates | 7g | 2% |
| Protein | 11g | 22% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 158mg | 53% |
| Sodium | 281mg | 12% |
| Potassium | 120mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 346IU | 7% |
| Calcium | 145mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.