Breakfast Bacon and Egg Muffins
Prep Time
15mins
Time to Table
35mins
Servings
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
Tips
Cooking Tips:
Better Bacon: Layer bacon on paper towels between two glass plates and microwave on high for 3-6 minutes until crispy.
No-Mess Muffins: To reduce cleanup when you make muffins, spoon the batter into a zip-top bag, snip off a corner and fill the muffin tins.
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
Tips
Cooking Tips:
Better Bacon: Layer bacon on paper towels between two glass plates and microwave on high for 3-6 minutes until crispy.
No-Mess Muffins: To reduce cleanup when you make muffins, spoon the batter into a zip-top bag, snip off a corner and fill the muffin tins.
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.
- Calories:117
- Cholesterol:140
- Protein:8
- Sodium:231
- Total Carbohydrate:2
- Total Fat:8
