Muffins with Scrambled Eggs and Bacon
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
5 min.
Preparation
ready in 10 min.
Ready in
Calories:
421
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 421 cal. | (20 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 7.1 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 190 mg | (5 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 11.8 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 249 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 eggs
- 2 Tbsps Whipped cream
- salt
- 1 Tbsp butter
- 4 slices Bacon
- 1 Tbsp vegetable oil
- 4 Muffin White rolls
- 60 grams grated Cheddar cheese
Preparation steps
1.
Crack eggs into a bowl and whisk with cream and a pinch of salt. In a hot pan, fry eggs in butter, stirring, until scrambled.
2.
In a hot pan, fry bacon in oil until crispy. Drain on paper towels.
3.
Cut muffins in half and toast. Place scrambled eggs on bottom halves of muffins, sprinkle with cheese and top with bacon. Cover with muffin tops and serve.
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