Featured Maple Leaf Product: Bacon Bits, 1/2 inch diced, Ready To Eat (#13513)
Cheesy Bacon Egg Muffins
Recipe Information
Yield
25 Servings
Portion Size
1 each (83 g/2.9 oz)
Ingredients
| Metric | Imperial | |
|---|---|---|
| Liquid whole eggs | 1.3 L | 5 1/2 cups |
| Ground black pepper | 10 mL | 2 tsp |
| Bacon bits, 1/2 inch, RTE | 450 g | 1 lb |
| Cheddar cheese, grated | 290 g | 10.3 oz |
| Italian seasoning | 10 mL | 2 tsp |
Method
- Preheat the convection oven to 375'F/190'C. Spray muffin pan(s) generously with cooking spray. You can also use cupcake liners to prevent egg muffins from sticking.
- Pour liquid eggs into a large mixing bowl and whisk together with black pepper.
- Stir in the cooked bacon bits, cheddar cheese and Italian seasoning into the eggs.
- Divide evenly into muffin cups filling each about 2/3rds full. Top with more bacon and cheese if you like.
- Place muffin pan(s) into a preheated convection oven and bake for ~12-15 minutes or until set. Cook to an internal temperature of 165'F/74'C held for at least 15 seconds.
- Allow to cool a bit and serve your cheesy bacon egg muffins immediately.
Suggested Accompaniments
Serve with home fries and sliced tomato (sides not included in nutritional information).
Nutritional Information
per 1 each (83 g/2.9 oz)
| Nutrient | Quantity |
|---|---|
| Calories | 200 kcal |
| Protein | 14 g |
| Calories from protein | 27% |
| Cholesterol | 235 mg |
| Total Fat | 13 g |
| Saturated fat | 4.5 g |
| Trans fat | 0 g |
| Carbohydrate | 8 g |
| Fibre | 0 g |
| Sugars | 6 g |
| Sodium | 550 mg |
| Potassium | 75 mg |
| Calcium | 100 mg |
| Iron | 1.5 mg |
| Vitamin A | 102.6 RE |
| Vitamin C | 0.05 mg |