Bacon and Egg Muffins
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Bacon and Egg Muffins

Bacon and Egg Muffins

Savory morning muffins are a hit when you fold bacon and scrambled eggs into the batter.

Servings: 45 servings (1 serving = 1 Muffin)
INGREDIENT
WEIGHT
MEASURE
Water, cool approx. 72°F
2 lb 6.00 oz
4 3/4 cups
Butter, melted
6 oz
3/4 cup
Gold Medal™ Original Variety Muffin Mix (11564)
5 lb
1 box
Bacon, cooked, crumbled
1 lb
3 1/2 cups
Scrambled eggs, soft
9 oz
5 each
  1. Combine water and butter in large mixing bowl; add muffin mix and stir until batter is smooth.
  2. Fold in cooked bacon and scrambled eggs; deposit #10 scoop of batter into greased or paper-lined muffin pans.
  3. Bake as directed below and allow to cool slightly before serving.
BAKE:
TEMP
TIME
Convection Oven*
375°F
15-20 minutes
Standard Oven
425°F
22-26 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 7 minutes of baking.
 
View Recipe Instructions

Nutrition Information

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Serving Size:
1 Muffin
Calories
300
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
6g
31%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
510mg
21%
Total Carbohydrate
38g
13%
Dietary Fiber
0g
0%
Sugars
19g
Protein
7g
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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