3.53 oz | Bacon, Pancetta, Cured Pork Belly | |
½ cup | Onions, white or yellow, raw, chopped | |
2 (ea. 0.11 oz) | Garlic, raw | |
8 (ea. 1.76 oz) | Egg, large | |
2 tbsp | Cream cheese, full fat | |
2 tsp | Cream of Tartar, Weinstein baking powder, gluten-free leavening agent | |
1 tsp | Xanthan Gum | |
½ tsp | Pepper, black, ground | |
1 cup | Gruyere cheese, shredded | |
For lining the muffin tin | ||
---|---|---|
5.50 oz | Bacon, Pancetta, Cured Pork Belly | |
31.32 oz | altogether (view nutrition facts) |
Preparation
- Serving size:2.60 oz (calculated)Notes: 1 muffin
- Temperature: 392 °F
- Chop the bacon and brown it in a dry pan.
- Once the bacon has released some fat, add the onion and garlic and saute it for a couple of minutes.
- Whisk the eggs with the cream cheese, baking powder, xanthan gum and pepper.
- Add the cheese, bacon, onions and garlic and mix well.
- Line a muffin tin with strips of bacon.
- Evenly divide the egg mixture, about 3 tablespoons each. The muffin cups should be filled close to the brim.
- Bake for about 20 minutes and enjoy.
- Calorie count186 kcal
- % of calories by macros
Fat 74.7 % 139 kcal 15.3 g Net Carbs 3.2 % 6 kcal 1.6 g Dietary Fiber 0.5 % 1 kcal 0.3 g Protein 21.5 % 40 kcal 9.8 g - Approx. WW SmartPoints™5.0
- Cholesterol 136.9 mg
- Sodium 225.2 mg
- Fat 15.3 g
- Saturated Fat 6.1 g
- Trans Fat 0 g
- Carbohydrates 1.9 g
- Dietary Fiber 0.3 g
- Total Sugars 0.7 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 9.8 g
- Calcium 115.7 mg
- Iron 0.7 mg
- Magnesium 11 mg
- Potassium 259.5 mg
- Zinc 1.1 mg
- Vitamin A (Retinol Equivalents) 85.4 mcg
- Vitamin B12 0.6 mcg
- Vitamin C 0.6 mg
- Folate 18.2 mcg
- Folic Acid 0 mcg