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Egg and Bacon Topped Muffins

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By Betty Crocker Kitchens
Updated Nov 22, 2010
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Bake these split English muffins topped with cheese, eggs and bacon pieces into hot sandwiches for a 15 minute dinner idea!

Egg and Bacon Topped Muffins

  • Prep Time 15 min
  • Total 15 min
  • Servings 4
  • Ingredients 5
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Ingredients

  • 2 tablespoons purchased honey mustard*
  • 2 English muffins, split, toasted
  • 4 (3/4-oz.) slices American cheese
  • 4 hard-cooked eggs, peeled, sliced
  • 4 teaspoons real bacon pieces

Instructions

  • Step 
    1
    Heat oven to 400°F. Spread honey mustard evenly on English muffin halves; place on ungreased cookie sheet. Top each with cheese, egg and bacon.
  • Step 
    2
    Bake at 400°F. for 3 to 4 minutes or until cheese melts and sandwiches are heated through.

Nutrition

255 Calories
13g Total Fat
14g Protein
20g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
255
Calories from Fat
115
Total Fat
13g
20%
Saturated Fat
6g
30%
Cholesterol
235mg
78%
Sodium
600mg
25%
Total Carbohydrate
20g
7%
Dietary Fiber
0g
0%
Sugars
10g
Protein
14g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
18%
18%
Iron
8%
8%
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 1/2 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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