Apple Cheddar Bacon Egg Muffins
Freeze these muffins for an easy, on-the-go breakfast any time.
- Canola oil for spraying pan
- 8 eggs
- ½ cup (125 mL) milk
- ¼ tsp (1 mL) salt
- 2 oz (60 g) cheddar cheese
- ½ Granny Smith apple, cored
- ⅓ cup (75 mL) real bacon bits
- 1 tbsp (15 mL) French toast seasoning*, plus additional for garnishing
Whisk the eggs, milk, and salt in the Classic Batter Bowl until combined.
Grate the cheese with the Microplane® Adjustable Coarse Grater.
To dice the apple half, place it cut-side down on the Quick Slice with the top of the apple facing to the right. Slice the apple. Next, separate the apple pieces and place them flat, parallel to the blade. Slice the pieces (now you’ll have matchstick-shaped pieces). Turn the pieces one quarter turn and slice one more time.
Add the cheese, apples, bacon bits, and seasoning to the batter bowl and stir to combine.
Use the Large Scoop to transfer the batter evenly into the wells of the pan. Bake for 15–18 minutes, or until the eggs are set.
Remove the pan from the oven. Cool for 5 minutes in the pan and release using the Mini Nylon Serving Spatula. Sprinkle with additional seasoning.
- 12 servings
Nutrients per serving:
U.S. Nutrients per serving (2 muffins): Calories 170, Total Fat 11 g, Saturated Fat 5 g, Cholesterol 265 mg, Sodium 340 mg, Carbohydrate 4 g, Fiber 0 g, Sugars 3 g, Protein 14 g
*To make your own French toast seasoning, mix 1 tbsp (15 mL) of granulated sugar, 2 tsp (10 mL) of brown sugar, ½ tsp (2 mL) of maple syrup, ¼ tsp (1 mL) of cinnamon, and a pinch of salt.
You can freeze these muffins for an easy, on-the-go breakfast any time. Let them cool completely, then wrap them individually in plastic wrap. To reheat, unwrap the muffin and microwave it on HIGH for about 1 minute, or until it’s warmed.