An easy make-ahead dish, these bacon and egg breakfast muffins are portable and hearty, perfect for family members of all ages. The mix of eggs and bacon with yellow potatoes and veggies makes this an "Eat the rainbow" Type of meal.
Ingredients For Bacon And Egg Breakfast Muffins Recipe
1 Medium gold potato microwaved and chopped
1 tablespoon Olive oil
0.5 Red bell pepper chopped
0.5 Medium yellow onion chopped
1 Medium jalapeno seeds and rind removed, diced
8 Slices bacon cooked and chopped
12 Large eggs
0.25 cup 1/2 and 1/2 or milk
1 cup Sharp cheddar cheese shredded
As required Salt and pepper to taste
Nutrition value
135
calories per serving
8 g Fat11 g Protein4 g Carbs1 g FiberOther
Current Totals
8 g Fat
11 g Protein
4 g Carbs
1 g Fiber
MacroNutrients
Carbs
4 g
Protein
11 g
Fiber
1 g
Fats
Fat
8 g
Vitamins & Minerals
Calcium
151 mg
Iron
1 mg
Vitamin A
752 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
36 mcg
Vitamin B12
0 mcg
Vitamin C
12 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
18 mg
Manganese
0 mg
Phosphorus
178 mg
Selenium
22 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
