
Bacon-Cheddar Breakfast Muffins

HEAT oven to 375°F. MIX flour, oats, baking powder, salt, cinnamon and pepper in large bowl.
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.
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.
large EGGS |
6
|
all-purpose flour |
1 cup
|
quick-cooking oats |
1/3 cup
|
baking powder |
1 Tbsp.
|
salt |
1/2 tsp.
|
ground cinnamon |
1/4 tsp.
|
pepper |
1/4 tsp.
|
applesauce |
1/4 cup
|
shredded cheddar cheese (2 oz.) |
1/2 cup
|
finely-chopped crisp cooked bacon |
1/4 cup
|
chopped fresh parsley |
1/4 cup
|
Made with oats, cinnamon, applesauce, cheddar cheese and bacon, these are delicious muffins for grab-and-go breakfasts or lunchbox treats.
This recipe is a good source of protein and choline.
Lighter Option: Recipe can be made with reduced-fat cheese and turkey bacon, if desired.
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 |