Baked ricotta breakfast muffins recipe
by kristyw81
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INGREDIENTS
INSTRUCTIONS
Preheat the oven to 180°C. Grease a 6-hole muffin tray and set aside.
In a large frying pan, melt a small nub of butter and fry the bacon and mushroom together for a few minutes, stirring all the while.
Meanwhile, in a mixing bowl, whisk together the ricotta and eggs. Evenly divide the ricotta mixture among the muffin holes until they are half-full.
Stir the thyme into the mushroom and bacon, then remove the pan from the heat. Divide the bacon mix among the muffin holes, gently pressing it into the ricotta with a fork as you go to loosely combine the layers.
Pop them in the oven and bake for about 20 minutes or until puffed up, and serve.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (43g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 130 | ||
| Calories from Fat: 114 (88%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 12.7g | 17 % | |
| Saturated Fat 4.8g | 24 % | |
| Monounsaturated Fat 5.3g | ||
| Polyunsanturated Fat 1.3g | ||
| Cholesterol 21.3mg | 7 % | |
| Sodium 212.7mg | 7 % | |
| Potassium 103.1mg | 3 % | |
| Total Carbohydrate 0.7g | 0 % | |
| Dietary Fiber 0.2g | 1 % | |
| Sugars, other 0.5g | ||
| Protein 3.3g | 5 % | |
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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. |
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Calories per serving: 130
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