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Hamburger Muffins

 
Hamburger Muffins
970

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.

Yield

12

servings

Prep

20

min

Cook

30

min

Ready

50

min

Trans-fat Free, Low Carb
 

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.

 

* not incl. in nutrient facts

Reviews

+3

almost 9 years

Tastier than anticipated. My fiancée was impressed. Good refrigerate & reheat lunch. Better to reheat in oven than microwave to keep the crispiness of the bread.

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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?

 

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