Breakfast

Bacon and Caper Egg Muffin is for Breakfast, Snack.

Bacon and Caper Egg Muffin takes 10 minutes to prepare.

Bacon and Caper Egg Muffin takes 20 minutes to cook.

Bacon and Caper Egg Muffin makes 12 servings.

The ingredients for Bacon and Caper Egg Muffin are:

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)

Here is how you make Bacon and Caper Egg Muffin:

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 MuffinNumber of Servings: 12Recipe submitted by SparkPeople user J_VERITAS.

The nutritional information for Bacon and Caper Egg Muffin is:

• 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

The dietary needs meet for Bacon and Caper Egg Muffin is Low Carb