Sunny Muffin – a delicious recipe with muffins, baby spinach leaves, bacon, bearnaise sauce, low-fat milk, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Lightly toast English muffins; divide spinach among muffin halves.
2
Meanwhile, cook bacon in a large skillet over medium heat for 5 to 6 minutes, turning several times, until lightly browned.
3
Remove to a paper towel to drain and cool slightly.
4
In a small saucepan, whisk sauce mix and milk (omit butter called for in package directions).
5
Cook over medium heat, stirring frequently, until thickened (about 3 minutes).
6
Reduce heat to low to keep warm, stirring occasionally.
7
Whisk eggs, water, and pepper in a medium bowl.
8
Carefully wipe excess grease from bacon skillet with paper towel; scramble eggs over medium heat until cooked through.
9
Spoon a heaping 1/3 cup eggs over muffin halves; top each with 2 pieces of bacon and a tablespoon of sauce.
650
kcal
Calories
47
g
Fat
6
g
Carbs
50
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 English muffins, split, 1 cup baby spinach leaves (or 8 large leaves with stems removed), 8 slices bacon, cut in half crosswise, 1 (1 ounce) package bearnaise sauce or 1 (1 ounce) package hollandaise sauce mix, and more.
Yes, Sunny Muffin falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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