Egg and Bacon Muffins
Nutritional values
(Percentage of daily recommendation)
| Calorie | 368 cal. | (18 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 6.6 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 157 mg | (4 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 17.6 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 96 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 500 grams Puff pastry dough (frozen)
- 2 bunches scallions
- 150 grams Bacon (diced)
- 1 garlic clove
- 2 eggs
- 100 milliliters Whipped cream
- 50 grams Crème fraiche
- 100 grams grated Cheese (such as Gryuère or Emmentaler)
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- 2 Tbsps parsley (chopped)
Preparation steps
Line wells of a muffin tin with 2 paper liners each.
Thaw puff pastry, then roll out into a rectangle about 40 x 15 cm (approximately 16 x 6 inches).
Rinse, trim and cut scallions into rings.
Peel garlic and finely chop.
Cook bacon in a skillet, add scallions and garlic, briefly cook and remove from heat. Cool and then stir in heavy cream, creme fraiche, cheese and eggs. Mixture should not be too runny. Season with salt, pepper and nutmeg. Pour mixture into center of dough and spread. Roll dough into a log about 40 cm (approximately 16 inches) long. Cut into 3 cm (approximately 1 inch) thick slices and place into muffin tin wells. Bake at 180°C (approximately 350°F) for about 25-30 minutes or until golden brown. Remove, slightly cool and serve garnished with parsley.
