Breakfast

Breakfast Bacon-and-Egg Muffins is for Breakfast.

Breakfast Bacon-and-Egg Muffins takes 5 minutes to prepare.

Breakfast Bacon-and-Egg Muffins takes 30 minutes to cook.

Breakfast Bacon-and-Egg Muffins makes 1 servings.

The ingredients for Breakfast Bacon-and-Egg Muffins are:

12 slices of bacon, low-sodium
10 large eggs
12 tablespoons of diced ham
2 cups of shredded sharp cheddar

Can also add mushrooms, onion, spinach, or whatever else you prefer.

Here is how you make Breakfast Bacon-and-Egg Muffins:

Preheat oven to 350 degrees. In a mixing bowl, beat 12 large eggs. Season with salt and pepper. Now grab your muffin tin and spray each cup lightly with Pam. Line each muffin cup with a slice of bacon. Add ham and cheese and now fill cup 2/3 of the way with egg mixture. Throw in the oven and bake for 30-35 minutes.Toss these muffins in a Ziploc bag and they're good for up to a week. Just zap them in the microwave for a minute for a quick and easy breakfast!Serving Size: 12 muffinsNumber of Servings: 1Recipe submitted by SparkPeople user AMMOWIFE11.

The nutritional information for Breakfast Bacon-and-Egg Muffins is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 198.2

• Total Fat: 15.1 g
• Cholesterol: 172.4 mg
• Sodium: 449.3 mg
• Total Carbs: 1.1 g
• Dietary Fiber: 0.0 g
• Protein: 14.1 g

The dietary needs meet for Breakfast Bacon-and-Egg Muffins is Low Carb