Quick breakfast. Put in ziplock bags and reheat in microwave.
Preheat oven to 325(F).
Cook bacon in a skillet over medium heat until it begins to shrivel (about 3 minutes). Remove bacon from pan and set aside.
Discard all but a shallow film of bacon fat in the bottom of the skillet.
Brush 6 cups in a muffin tin or 4 small ramekins with bacon fat from the pan.
Add chopped onions and mushrooms to hot pan with remaining bacon drippings in the skillet and cook over medium heat until softened.
Meanwhile, place a tomato slice in the bottom of each cup. Circle the inside of each cup with 1 strip of bacon.
Break an egg into each muffin cup and season with pepper.
Add sauteed mushrooms and onions over the egg.
Fill any unused tins with water to protect from burning.
Bake in the oven for 20 minutes.
To serve, loosen the edges of the eggs with spatula and transfer the eggs to plates.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (778g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 350 | ||
Calories from Fat: 51 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.7g | 8 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 186.8mg | 57 % | |
Sodium 100.1mg | 3 % | |
Potassium 1209.8mg | 32 % | |
Total Carbohydrate 65.8g | 19 % | |
Dietary Fiber 12.3g | 49 % | |
Sugars, other 53.5g | ||
Protein 14.1g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 350
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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