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Bacon & Egg Muffin - 306cal p/s

S: 18st10lb C: 15st8lb G: 14st0lb BMI: 35.2 Loss: 3st2lb(16.79%)
[FONT=Gisha, sans-serif]Serves: 2[/FONT][FONT=Gisha, sans-serif]
Cooking Time: 10 mins
[FONT=Gisha, sans-serif]Preparation Time: 5 mins
[/FONT][FONT=Gisha, sans-serif]Fat per serving: 10.9g
[/FONT][FONT=Gisha, sans-serif]Calories per serving: 306 kcal
[/FONT][FONT=Gisha, sans-serif]Suitable for vegetarians: No
[/FONT][FONT=Gisha, sans-serif]Contains nuts: No
[/FONT][FONT=Gisha, sans-serif]Suitable for freezing: No[/FONT]

[FONT=Gisha, sans-serif]Ingredients[/FONT]
[FONT=Gisha, sans-serif]1 cheese muffin[/FONT]
[FONT=Gisha, sans-serif]2 rashers lean bacon[/FONT]
[FONT=Gisha, sans-serif]2 eggs[/FONT]
[FONT=Gisha, sans-serif]Tomato ketchup[/FONT]
[FONT=Gisha, sans-serif]Freshly ground black pepper[/FONT]

[FONT=Gisha, sans-serif]Method[/FONT]
[FONT=Gisha, sans-serif]1. Split the muffin in half and toast lightly on both sides.[/FONT]
[FONT=Gisha, sans-serif]2. Cook the bacon under a preheated hot grill or dry-fry in a preheated non-stick frying pan.[/FONT]
[FONT=Gisha, sans-serif]3. Poach the eggs.[/FONT]
[FONT=Gisha, sans-serif]4. Spread each muffin half with the ketchup and top with the bacon and egg. Serve hot.[/FONT]
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