Hamburger Muffins
2.0k
Tastier than anticipated. My fiance was impressed. Good to refrigerate and reheat for lunch. It's better to reheat in the oven rather than the microwave to keep the crispiness of the bread.
Ingredients
| 1 ¼ | pounds |
ground beef
|
|
| 10 | ounces |
cream of mushroom soup
|
|
| 1 | large |
eggs
|
|
| 1 |
onions
chopped, to taste |
* | |
| 1 | tablespoon |
worcestershire sauce
|
|
| ¾ | cup |
cheese
yellow, grated |
|
|
salt and black pepper
to taste |
* | ||
| 1 | loaf |
bread
white or brown |
* |
Directions
Mix together all ingredients, except bread. Cut the crusts off very fresh bread slices.
Butter 1 side only; with buttered side down, line muffin tins with bread slices, making sure you don't break the bread at the bottom.
Fill each muffin cup with a good tablespoon of hamburger filling. Bake at 350℉ (180℃) for 30 minutes They can be frozen, then reheated, or can be served cold.
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Nutrition Facts
Serving Size 85g (3.0 oz)Amount per Serving
Calories 17262% of calories from fat
% Daily Value *
Total Fat 12g
18%
Saturated Fat 5g
24%
Trans Fat
0g
Cholesterol 64mg
21%
Sodium 269mg
11%
Total Carbohydrate
1g
1%
Dietary Fiber 0g
0%
Sugars g
Protein
28g
Vitamin A 2%
•
Vitamin C 0%
Calcium 7%
•
Iron 9%
* based on a 2,000 calorie diet
How is this calculated?
