Bacon and Cheese Mini Egg Muffins
Tomato Wedges
Ingredients
- 8 slices center cut bacon
- 1 cup shredded sharp Cheddar cheese
- 8 large eggs, lightly beaten
- ¼ cup milk
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Preheat oven to 425°F.
- Cook bacon in a large nonstick skillet over medium heat 8 minutes or until crisp; drain and crumble bacon.
- Coat a 12-cup muffin pan with cooking spray. Divide bacon and cheese among muffin cups.
- Whisk together eggs, milk, salt, and pepper in a large bowl. Pour egg mixture into muffin cups.
- Bake 10 to 15 minutes or until set in center.
Side Dish Ingredients
- 4 tomatoes
- 1 Tbsp extra virgin olive oil
- 1 tsp red wine vinegar
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Cut tomatoes into wedges; drizzle with oil and vinegar; sprinkle with salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
290
|
54
|
344
|
| Fat (g) | 20 | 4 | 24 |
| Sat. Fat (g) | 8 | 1 | 9 |
| Protein (g) | 25 | 1 | 26 |
| Carb (g) | 4 | 5 | 9 |
| Fiber (g) | 0 | 1 | 1 |
| Sodium (mg) | 752 | 79 | 831 |
Low Carb Breakfast Meal Plan
This recipe selected from the eMeals Low Carb Breakfast Meal Plan.
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