Name: Bacon, Egg, and Cheese Muffins
Prep time: 10 min
Cook time: 20 min
Yield: 4 servings
Ingredients: bacon; cheddar cheese; eggs (large); basil (fresh)

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Bacon, Egg, and Cheese Muffins

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30 minutes

4 servings

Adjust servings

dairy-free

(?)

Has dairy from:

cheddar cheese

gluten-free

(?)

Has gluten from:

all-purpose flour

kid friendly

has meat

(?)

Has meat from:

bacon

has pasta

has seafood

mediterranean

vegan

(?)

Not vegan due to:

bacon
cheddar cheese
egg (large)

vegetarian

(?)

Not vegetarian due to:

bacon
egg (large)

pescatarian

(?)

Not pescatarian due to:

bacon

paleo

(?)

Not paleo due to:

cheddar cheese
all-purpose flour

This recipe has no customizations.

Nutrition to Note

This recipe has Fat (total lipid) as 65.2% and Sodium as 57.4% (as a percentage of RDA).

You may need to take these into account today to balance out your diet.

Nutrition Rating Details

Here are the percentages used to determine the nutritional rating for this recipe:

• Calcium: 8.1% of RDA
• Calories: 41.4% of RDA
• Carbs: 8.3% of RDA
• Fat (total lipid): 65.2% of RDA
• Fiber: 6.5% of RDA
• Fructose: 0.0% of RDA
• Protein: 22.9% of RDA
• Sodium: 57.4% of RDA
• Sugar: 3.7% of RDA

• Vitamin A (IU): 26.9% of RDA
• Vitamin B6: 52.6% of RDA
• Vitamin C: 0.1% of RDA
• Iron: 10.4% of RDA
• Magnesium: 14.1% of RDA
• Manganese: 2.5% of RDA
• Niacin: 13.0% of RDA
• Potassium: 8.3% of RDA
• Zinc: 21.0% of RDA

If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.

Whether this matters for your diet depends mostly on what other foods you consume today.

MACROS

Carbohydrate

22.9

Calories

828

Fiber

1.82

Iron

1.97

Protein

25.8

Sodium

775

Sugars

1.15

Fat (total lipid)

39.8

MAIN RECIPE INGREDIENTS

Amount

Measure

Adjust

Ingredient

package

cup

whole

tbsp

finely chopped.

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INGREDIENTS FOR: QUICHE/TART CRUST

Amount

Measure

Ingredient

cup

all-purpose flour

1/2

tsp

salt

1/4

cups

olive oil

1/4

cups

water

Ice water - just make sure it's extremely cold.

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PREPARATION

How to Make the Crust

Follow the steps in the dependent recipe.

Roll dough flat to desired thinness and using a 3.2"-3.5" round cutter, cut our dough rounds.

Using olive oil, brush each muffin tin slot with olive oil, making sure all areas are covered so the dough does not stick.

Press each round down in a slot, making sure the dough covers all areas of the muffin tin slot.

Preparing the Filling

Preheat oven to 375 F. In a bowl, mix together the eggs and the cheese. If the eggs are medium in size, you can use 1-3 more.

Cut each strip of bacon into ~2-3 inch slices and line each muffin tin slot with ~6 pieces of bacon, making sure to cover the entire outside.

Fill each slot with egg and cheese mixture 3/4 full, making sure to leave a little bit of room for expansion during cooking.

Baking the Muffins

Place the muffin tin in the preheated oven and cook for 15 minutes.

10.

Check after 15 minutes to make sure bacon and egg mixture is cooked. If not, you can bake in 5 minute increments until all is fully cooked.

DEPENDENT RECIPES:

Quiche/Tart Crust

This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.

COMPLETE NUTRITION

This recipe has the following nutrient totals:

Calories 828

Protein 25.8 g

Carbohydrates 22.9 g

Iron 1.97 mg

Fiber 1.82 g

Calcium 80.8 mg

(plus many more nutrients)

Sample Recipe Chart:

The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.