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 Time10 minutes mins
Cook Time12 minutes mins
Total Time22 minutes mins
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 192kcal
- 6 slices whole wheat bread
- 10 eggs
- 1 tbsp milk
- 1 1/2 cups cheddar cheese shredded
- 6 slices bacon cooked and crumbled
- salt and pepper to taste
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.
Serving: 12g | Calories: 192kcal | Carbohydrates: 7g | Protein: 11g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 158mg | Sodium: 281mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin A: 346IU | Calcium: 145mg | Iron: 1mg