Bacon and Egg Breakfast Muffins Recipe | Yummly
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Bacon and Egg Breakfast Muffins

CRISCO
10Ingredients
15Minutes
590Calories
Read Directions
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Ingredients

US|METRIC
4 SERVINGS
  • Crisco® Original No-Stick Cooking Spray
  • 2 cups White Lily® Enriched Bleached Self-Rising Flour
  • 2 tablespoons sugar
  • 1 teaspoon dry mustard
  • 3/4 cup shredded sharp cheddar cheese
  • 1 large egg
  • 3/4 cup milk
  • 1/4 cup Crisco® Pure Vegetable Oil
  • 2 eggs (large hard-cooked, diced)
  • 4 slices cooked bacon (drained and crumbled)
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    Directions

    1. HEAT oven to 400°F. Lightly coat 12 muffin cups with no-stick cooking spray.
    2. COMBINE flour, sugar and dry mustard in medium bowl. Stir in cheese. Make a well in the center. Whisk together egg, milk and oil in small bowl. Add all at once to flour mixture, stirring just until moistened.
    3. FILL prepared muffin cups 1/3 full using about half the batter. Combine diced eggs and bacon. Divide evenly into muffin cups on top of batter. Top with remaining batter. Muffin cups should be about 2/3 full.
    4. BAKE 20 to 25 minutes or until muffins are lightly browned. Serve hot.
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    NutritionView More

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    590Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories590Calories from Fat270
    % DAILY VALUE
    Total Fat30g46%
    Saturated Fat8g40%
    Trans Fat0g
    Cholesterol195mg65%
    Sodium1190mg50%
    Potassium300mg9%
    Protein22g43%
    Calories from Fat270
    % DAILY VALUE
    Total Carbohydrate56g19%
    Dietary Fiber2g8%
    Sugars10g20%
    Vitamin A8%
    Vitamin C2%
    Calcium45%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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