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Mini Chile-Bacon Egg Muffins Recipe
0hr
30min
6 servings
What You Need
4 flour tortillas (8 inch)
3 KRAFT Singles, each cut into 4 small squares
2 Tbsp. OSCAR MAYER Real Bacon Bits
1 can (4 oz.) chopped green chiles, drained
5 eggs, beaten
NUTRITION INFORMATION
Serving Size 1 serving
Amount per Serving
Calories 170kcal
Fat Cal 0
%DV*
Total Fat 9g
12%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 165mg
55%
Sodium 560mg
24%
Total Carbohydrates 11g
4%
Dietary Fibers 1g
4%
Sugars 2g
4%
Protein 10g
20%
Vitamin A 15% • Vitamin C 15% • Calcium 10% • Iron 4%
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Make It
Heat oven to 400ºF.
Use 3-1/2-inch cookie cutter to cut each tortilla into 3 rounds; press 1 onto bottom and up side of each of 12 muffin pan cups sprayed with cooking spray.
Place Singles pieces in tortilla cups; top with bacon bits and chiles. Pour eggs over ingredients in cups.
Bake 15 min. or until eggs are puffed and set in centers of cups.
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