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Breakfast Bacon and Egg Muffins

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Prep Time

15mins

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Time to Table

35mins

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Servings

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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