Egg, Bacon and Cheese Muffins
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Egg, Bacon and Cheese MuffinsIf you have the barbecue at the ready, use it for this homestyle breakfast. Serve with fruit salad and home fries for a country-style breakfast. 1 user reviews.
Egg, Bacon and Cheese Muffins
Photography by Edward Pond
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 262262 cal |
| pro | 17 g17g pro |
| total fat | 15 g15g total fat |
| sat. fat | 7 g7g sat. fat |
| carb | 15 g15g carb |
| fibre | 1 g1g fibre |
| chol | 220 mg220mg chol |
| sodium | 837 mg837mg sodium |
| potassium | 252 mg252mg potassium |
| % RDI: | - |
| calcium | 1414 calcium |
| iron | 1212 iron |
| vit A | 1414 vit A |
| vit C | 33 vit C |
| folate | 2424 folate |
If you have the barbecue at the ready, use it for this homestyle breakfast. Serve with fruit salad and home fries for a country-style breakfast.
Ingredients
- 3 English muffins , split in half3 English muffins, split in half
- 6 slices thick-sliced back bacon 6 slices thick-sliced back bacon or peameal bacon
- 6 slices tomato 6 slices tomato
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp pepper 1/2 tsp pepper
- 2 tbsp butter 2 tbsp butter
- 6 eggs 6 eggs
- 1/2 cup shredded Cheddar cheese 1/2 cup shredded Cheddar cheese
Preparation
Toast or grill muffins until golden. Place on foil-lined baking sheet.
In skillet over medium-high heat or on grill, fry bacon, turning once, until crisp, about 6 minutes for back bacon, 8 minutes for peameal.
Place 1 slice bacon on each muffin half; top with tomato slice. Sprinkle with half each of the salt and pepper.
In skillet, melt half of the butter over medium heat. Crack 3 of the eggs into pan and sprinkle with half each of the remaining salt and pepper; cover and cook until white is set and yolk is still runny, about 2 minutes. Set each on tomato. Repeat with remaining eggs.
Sprinkle eggs with cheese; broil or warm on barbecue until melted, about 2 minutes.
In skillet over medium-high heat or on grill, fry bacon, turning once, until crisp, about 6 minutes for back bacon, 8 minutes for peameal.
Place 1 slice bacon on each muffin half; top with tomato slice. Sprinkle with half each of the salt and pepper.
In skillet, melt half of the butter over medium heat. Crack 3 of the eggs into pan and sprinkle with half each of the remaining salt and pepper; cover and cook until white is set and yolk is still runny, about 2 minutes. Set each on tomato. Repeat with remaining eggs.
Sprinkle eggs with cheese; broil or warm on barbecue until melted, about 2 minutes.
Source : Canadian Living Magazine: July 2011
- Keywords : Summer; Brunch; Skillet; Bacon; Tomatoes; Eggs; Cheddar cheese; 300 calories;
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