Bacon-Cheddar Breakfast Muffins
These are great grab-and-go muffins for breakfast on the run. Or, pack in the lunchbox for a mid-morning snack.
Ingredients
- 1 cup all-purpose flour
- 1/3 cup quick-cooking oats
- 1 Tbs baking powder
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
- 1/4 tsp pepper
- 6 eggs
- 1/4 cup applesauce
- 1/2 cup shredded cheddar cheese (2 oz.)
- 1/4 cup finely-chopped crisp-cooked bacon
- 1/4 cup chopped fresh parsley
Directions
- Heat oven to 375°F. Mix flour, oats, baking powder, salt, cinnamon and pepper in large bowl.
- Beat eggs and applesauce in medium bowl until blended. Add to flour mixture; stir just until moistened. Stir in cheese, bacon and parsley. Spoon evenly into 12 greased 3-inch muffin cups.
- Bake in 375°f oven until tops are lightly browned and spring back when tapped with finger, 15 to 20 minutes. Cool in pan on wire rack 5 minutes; remove from pan. Serve warm or cool completely.
Nutrition Facts
Calories 117
Calories from Fat 45 (38%)
(8%)Total Fat 5g
(10%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
(38%)Cholesterol 113mg
(13%)Sodium 302mg
(0%)Potassium 0mg
Total Carbohydrate 11g
(4%)Dietary Fiber 1g
Sugars 0g
Sugar Alcohols 0g
(14%)Protein 7g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
Copyright © 2013 Aisle7. All rights reserved. Aisle7.com
Read our healthy recipe definitions.
Learn more about Aisle7, the company.
Learn more about the authors of Aisle7 products.
The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.