Cowboy Breakfast Bowls
Ingredients
- 1 (6.5-oz) pkg cornbread muffin mix
- ⅓ cup low fat milk
- 5 large eggs, divided
- 2 Tbsp light butter with canola oil, melted
- 8 slices center cut bacon, halved crosswise
- ¼ cup shredded reduced fat Cheddar cheese
- 2 green onions, chopped
Instructions
- Preheat oven to 400°F. Prepare cornbread mix according to package directions using milk, 1 egg, and butter. Spoon batter into a lightly greased 6-cup muffin pan.
- Bake 12 to 18 minutes or until golden and a toothpick inserted in centers comes out clean. Cool slightly. Crumble 4 muffins. Store leftover muffins in an airtight container up to 3 days.
- Cook bacon in a nonstick skillet over medium-high heat 6 to 8 minutes or until crisp; drain bacon on paper towels, reserving drippings in skillet.
- Heat drippings in skillet over medium heat; crack 4 eggs into skillet. Cover and cook 3 minutes or until whites are set and yolks are cooked to desired doneness.
- Divide crumbled muffins, bacon, and eggs among 4 bowls; sprinkle with cheese and onions.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
311
|
311
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 17 | 17 |
| Carb (g) | 25 | 25 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 613 | 613 |
| T. Sugs (g) | 6 | 6 |
| A. Sugs (g) | 6 | 6 |
Breakfast Meal Plan
This recipe selected from the eMeals Breakfast Meal Plan.
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