Egg, Bacon and Cheese Muffins

Egg, Bacon and Cheese Muffins250 Author: Canadian Living Credits: Egg, Bacon and Cheese Muffins250

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. 

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: July 2011

Ingredients

  • 3 English muffins split in half
  • 6 slices back bacon
  • 6 slices peameal bacon
  • 6 slices tomatoes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons butter
  • 6 eggs
  • 1/2 cup shredded Cheddar cheese

Method

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.

Nutritional facts Per serving: about

  • Sodium 837 mg
  • Protein 17 g
  • Calories 262.0
  • Total fat 15 g
  • Potassium 252 mg
  • Cholesterol 220 mg
  • Saturated fat 7 g
  • Total carbohydrate 15 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 24.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 14.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 14.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Egg, Bacon and Cheese Muffins

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