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Breakfast Bacon and Egg Muffins

Breakfast Bacon and Egg Muffins
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Calories 117 cals
Total Fat 8 g
Cholesterol 140 mg
Dietary Fiber 0 g
Sodium 231 mg
Protein 8 g
Total Carbohydrate 2 g
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Prep Time: 15 Minutes

Time to Table: 35 Minutes

Serves: 12

Ingredients

  • 8 large eggs
  • 1 cup Daisy Sour Cream, divided
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup cooked chopped bacon
  • 1/2 cup chopped fresh spinach
  • 1/3 cup sliced green onions
  • 1 tomato, seeded and finely chopped
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup shaved Parmesan cheese

Directions

Heat the oven to 350 degrees. Coat 12 muffin cups with non-stick cooking spray. Beat the eggs, 1/2 cup of the sour cream, salt, pepper and nutmeg in a large bowl at medium speed for 2 minutes or until light and fluffy. Stir in the bacon, spinach, onions and tomato. Pour into the muffin cups; top with both cheeses. Bake for 20 minutes or until lightly browned and puffed. Serve dolloped with the remaining sour cream, if desired.

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