Bacon-Cheddar Breakfast Muffins

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  • Ingredients
    6 large EGGS
    1 cup all-purpose flour
    1/3 cup quick-cooking oats
    1 Tbsp. baking powder
    1/2 tsp. salt
    1/4 tsp. ground cinnamon
    1/4 tsp. pepper
    1/4 cup applesauce
    1/2 cup shredded cheddar cheese (2 oz.)
    1/4 cup finely-chopped crisp cooked bacon
    1/4 cup chopped fresh parsley

    Yields: 12 muffins

  • Nutritional Information

    Per serving: 12 muffins

    Calories: 116

    Total fat: 5 g
    Saturated fat: 2 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 2 g

    Cholesterol: 101 mg
    Sodium: 290 mg
    Carbohydrates: 11 g
    Fiber: 1 g
    Sugar: 1 g
    Protein: 6 g
    Vitamin A: 61 mcg
    Vitamin D: 1 mcg
    Folate: 34 mcg
    Choline: 76 mg
    Calcium: 138 mg
    Iron: 1 mg
    Potassium: 61 mg

    This recipe is a good source of protein and choline.


  1. HEAT oven to 375°F. MIX flour, oats, baking powder, salt, cinnamon and pepper in large bowl.

  2. BEAT eggs and applesauce in medium bowl until blended. ADD to flour mixture; stir just until moistened. STIR IN cheese, bacon and parsley. SPOON evenly into 12 greased 3-inch muffin cups.

  3. BAKE in 375°F oven until tops are lightly browned and spring back when tapped with finger, 15 to 20 minutes. COOL in pan on wire rack 5 minutes; remove from pan. SERVE warm or cool completely.

Insider Info

  • Made with oats, cinnamon, applesauce, cheddar cheese and bacon, these are delicious muffins for grab-and-go breakfasts or lunchbox treats.
  • Lighter Option: Recipe can be made with reduced-fat cheese and turkey bacon, if desired.