Breakfast Bacon and Egg Muffins

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Prep Time

15mins

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Time to Table

35mins

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Serves

12

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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

  1. Heat the oven to 350 degrees. Coat 12 muffin cups with non-stick cooking spray.
  2. 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.
  3. Stir in the bacon, spinach, onions and tomato. Pour into the muffin cups; top with both cheeses.
  4. 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

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