Best 10 Bacon And Egg Cupcakes Recipes

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Indulge in a delightful culinary experience with our tantalizing Bacon and Egg Cupcakes, a harmonious blend of savory and fluffy textures that will tantalize your taste buds. These delectable treats are perfect for any occasion, whether it's a hearty breakfast, a satisfying brunch, or an impressive appetizer. Embark on a culinary journey with our two featured recipes: the classic Bacon and Egg Cupcakes and the vegetarian-friendly Egg White and Spinach Cups. Each recipe offers a unique twist on this classic combination, catering to diverse dietary preferences and ensuring everyone can savor these delightful creations.

Here are our top 10 tried and tested recipes!

BACON-AND-EGG MUFFINS



Bacon-and-Egg Muffins image

Great brunch item and has many ways to customize this with egg styles and flavors to add.

Provided by cbauer10

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Sandwich Recipes

Time 40m

Yield 12

Number Of Ingredients 10

cooking spray
12 slices bacon
10 eggs
¼ cup milk
¼ cup chopped green onion
¼ cup diced jalapeno pepper
¼ cup diced roasted red pepper
1 teaspoon salt
1 teaspoon ground black pepper
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with cooking spray.
  • Arrange bacon on a microwave-safe plate. Cook bacon in microwave for 75 seconds.
  • Place a slice of bacon into each muffin cup so that the bacon lines the edges of the cup.
  • Beat eggs and milk together in a bowl; ladle into muffin cups. Top 4 of the egg portions with 1 tablespoon each of the green onion, 4 with 1 tablespoon each jalapeno pepper, and 4 each with 1 tablespoon roasted red pepper.
  • Bake in preheated oven until only slightly moist on top, about 20 minutes. Season the muffins with salt and pepper; top with Cheddar cheese. Continue baking until the cheese melts, about 5 minutes more.

Nutrition Facts : Calories 134 calories, Carbohydrate 1.4 g, Cholesterol 170.4 mg, Fat 9.7 g, Fiber 0.2 g, Protein 10.1 g, SaturatedFat 3.6 g, Sodium 511.8 mg, Sugar 0.8 g

EGG CUPCAKES



Egg Cupcakes image

Sunday morning breakfast treat.

Provided by Mrs. K

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 35m

Yield 6

Number Of Ingredients 10

1 (12 ounce) package bacon
6 eggs
2 tablespoons milk
1 teaspoon butter, melted
¼ teaspoon dried parsley
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup diced ham
¼ cup shredded mozzarella cheese
6 slices Gouda cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until starting to brown, about 5 minutes. Drain bacon slices on paper towels.
  • Line 6 cups of a nonstick muffin tin with bacon slices. Chop leftover bacon slices and sprinkle over the bottom of each cup.
  • Whisk eggs, milk, butter, parsley, salt, and pepper together in a large bowl. Stir in ham and mozzarella cheese.
  • Pour egg mixture into the bacon-lined cups; top with Gouda cheese.
  • Bake in the preheated oven until Gouda cheese is melted and eggs are set, about 15 minutes.

Nutrition Facts : Calories 309.7 calories, Carbohydrate 2.1 g, Cholesterol 249.2 mg, Fat 22.9 g, Protein 23.1 g, SaturatedFat 10.3 g, Sodium 987.7 mg, Sugar 1.3 g

BACON BREAKFAST CUPCAKES



Bacon Breakfast Cupcakes image

In a world of exotic baked goods, these take the cake: cupcakes made from shredded potatoes, bacon, eggs and Cheddar cheese, and drizzled with spicy Sriracha sauce. The final flavor is pure breakfast, but like nothing you've ever tasted.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h30m

Yield 12

Number Of Ingredients 9

1 bag (20 oz) refrigerated shredded hash brown potatoes
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
6 eggs
2 tablespoons milk
3/4 cup crumbled crisply cooked bacon
3/4 cup shredded Cheddar cheese (3 oz)
Sriracha sauce

Steps:

  • Heat oven to 400°F. Place foil liner in each of 12 regular-size muffin cups. Generously spray with cooking spray.
  • In large bowl, mix potatoes, oil, salt and pepper. Divide evenly among cups; press lightly.
  • Bake 45 to 55 minutes or until golden brown.
  • In medium bowl, beat eggs and milk. Stir in bacon and cheese. Firmly press potatoes in muffin cups with bottom of 1/4-cup dry measuring cup. Top each with slightly less than 1/4 cup egg mixture.
  • Bake 13 to 16 minutes or until knife inserted in center of egg comes out clean. Cool 5 minutes. Serve with sauce.

Nutrition Facts : Calories 190, Carbohydrate 17 g, Cholesterol 105 mg, Fat 1, Fiber 1 g, Protein 8 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 1 g, TransFat 0 g

EGGS N BACON CUPCAKE



Eggs n Bacon Cupcake image

Potatoes, bacon and eggs unite in this all-in-one breakfast cupcake.

Provided by Inez

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 32m

Yield 4

Number Of Ingredients 7

2 red potatoes, peeled and grated
2 bulbs shallots, chopped
6 slices bacon, chopped
½ cup grated Parmesan cheese
8 eggs, beaten
1 roma (plum) tomato, thinly sliced
1 avocado - peeled, pitted and sliced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan with cooking spray.
  • In a large skillet, fry the bacon pieces over medium heat until browned and crisp, about 8 minutes. Drain off half of the grease. Transfer the bacon and remaining grease to a large bowl. Stir in the shredded potato, shallot and Parmesan cheese. Divide this mixture evenly between the muffin cups. Pour eggs into each cup, filling to the top.
  • Bake in the preheated oven until the egg is firm, about 12 minutes. Remove from the oven and set the dial to Broil. Place a slice of tomato onto each cupcake and return to the oven. Broil for about 3 minutes, or until toasted. Allow to cool slightly, then arrange the cupcakes on a tray and top each one with a slice avocado, if using.

Nutrition Facts : Calories 599.8 calories, Carbohydrate 27.9 g, Cholesterol 429.2 mg, Fat 38.6 g, Fiber 5.5 g, Protein 36.7 g, SaturatedFat 12.1 g, Sodium 1315 mg, Sugar 3.5 g

YUMMY MAPLE BACON CUPCAKES



Yummy Maple Bacon Cupcakes image

This recipe was given to me by a close friend. I was headed to a bacon party and the dessert list was quite limited. These cupcakes were eaten before the entrees and disappeared quickly! The bacon is the clincher. It is a must and the buttermilk in the batter makes it taste amazing.

Provided by lucky26

Categories     Meat and Poultry Recipes     Pork

Time 1h

Yield 48

Number Of Ingredients 18

1 ½ cups white sugar
½ cup butter, softened
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 ⅓ cups buttermilk
½ cup butter, softened
¼ cup shortening
½ cup maple syrup
1 pinch salt
2 ½ cups confectioners' sugar
6 strips cooked bacon, crumbled
1 teaspoon raw sugar, or as desired

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Fill 48 mini muffin cups with paper liners.
  • Beat sugar and butter together in a large bowl using an electric mixer until fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
  • Combine flour, cinnamon, baking powder, baking soda, salt, and nutmeg in a medium bowl. Add to the sugar mixture, 1/2 cup at a time, alternating with buttermilk. Mix well after each addition. Fill muffin cups 2/3 full of batter.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 21 minutes. Cool completely on a wire rack before frosting, at least 20 minutes.
  • Beat butter and shortening together until fluffy to start the frosting. Beat in maple syrup and salt. Add confectioners' sugar; beat until smooth. Frost the cooled cupcakes and sprinkle bacon crumbles and raw sugar on top.

Nutrition Facts : Calories 127.3 calories, Carbohydrate 19.5 g, Cholesterol 18.2 mg, Fat 5.2 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.8 g, Sodium 71.4 mg, Sugar 15.1 g

BACON AND EGG CUPCAKES



Bacon and Egg Cupcakes image

A fun and easy way to make a different breakfast and you can adapt to everyones taste buds with toppings =)

Provided by Debi Newton

Categories     Breakfast

Time 35m

Number Of Ingredients 5

bacon
eggs
salt and pepper
scallions
cheeses

Steps:

  • 1. Prepare Bacon in frying pan until brown not crispy
  • 2. drain and cool on paper towels Turn on over to 400
  • 3. Put 1 slice of bacon in cupcake pan and a small piece for the bottom. You can fill however many you will need for your breakfast. Cupcake papers can be used as well or you can leave them out.
  • 4. put in one egg and top with salt and pepper, scallions, cheese or whatever else you like on your eggs or take orders for everyone and do them different.
  • 5. When finished place in oven for about 15 minutes when done remove from pan and place on plates.

BACON EGG CUPS RECIPE BY TASTY



Bacon Egg Cups Recipe by Tasty image

Here's what you need: bacon, eggs, salt, pepper, shredded cheddar cheese, chive, muffin tin

Provided by Alix Traeger

Categories     Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 7

6 slices bacon
6 eggs
salt, taste
pepper, taste
¼ cup shredded cheddar cheese
chive, to taste
muffin tin

Steps:

  • Preheat the oven to 400°F (200°C).
  • Place the slices of bacon in the muffin tin, wrapping in a circle.
  • Bake the bacon for 10 minutes.
  • Remove the bacon from the oven and pour out any excess grease, if desired. Crack 1 egg into each of the cups, then sprinkle with salt, pepper, and cheddar cheese.
  • Bake for another 10 minutes, or until the egg yolks reach your desired consistency.
  • Run a knife around the edge of each cup to loosen and remove. Sprinkle with chives, if desired.
  • Enjoy!

Nutrition Facts : Calories 175 calories, Carbohydrate 0 grams, Fat 12 grams, Fiber 0 grams, Protein 14 grams, Sugar 0 grams

BACON AND EGG CUPS



Bacon and Egg Cups image

This is a simple recipe that my husband makes for us a lot for breakfast. Just takes one pan and you have bacon and eggs! This recipe easily adapts to how many you want to make, just use more muffin/cupcake pans! Now if you like to have your bacon crispy, this will not be for you. The bacon gets done but not crispy! The bacon flavors the egg, which is much like a poached or boiled egg. The servings are based on two bacon and egg cups per person. Hope you enjoy!

Provided by Bobtail

Categories     Breakfast

Time 25m

Yield 2 each, 3 serving(s)

Number Of Ingredients 5

6 eggs
6 slices bacon
1 ounce cheese (optional)
salt
pepper

Steps:

  • Preheat oven to 350 degrees.
  • Pre- Cook Bacon for 5-10 minutes.
  • Using a muffin/cupcake pan, line the holes with a slice of bacon, pressing the bacon around the sides of the hole, not on the bottom.
  • Crack one egg into each hole.
  • Sprinkle with salt and pepper and cheese if desired.
  • Bake at 350 degrees for 20 minutes or until the egg is the doneness you like.
  • These bacon and egg cups should pop right out of the pan.

Nutrition Facts : Calories 216.3, Fat 16.7, SaturatedFat 5.5, Cholesterol 382.9, Sodium 275.3, Carbohydrate 0.8, Sugar 0.4, Protein 14.4

BACON BREAKFAST CUPCAKE



Bacon Breakfast Cupcake image

Provided by Tregaye Fraser

Categories     main-dish

Time 1h5m

Yield 24 cupcakes

Number Of Ingredients 20

1 cup all-purpose flour
1 cup cake flour
2 1/2 teaspoons baking soda
3/4 cup sour cream
1 tablespoon vanilla
2 eggs
1 cup beer
1/2 cup (1 stick) unsalted butter
1 cup shredded sharp Cheddar
2 cups light brown sugar
1 cup chopped cooked bacon (no bacon bits)
6 egg yolks
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon vinegar
1 teaspoon hot sauce, such as Tabasco
1 cup clarified butter
1/3 cup chopped fresh parsley
Kosher salt and freshly cracked pepper
2 dozen fried eggs, for topping the cupcakes

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-count muffin tins with paper cupcake liners.
  • Combine the all-purpose flour, cake flour and baking soda in bowl; set aside. In a separate bowl, mix the sour cream, vanilla and eggs; set aside.
  • Heat the beer and butter in a saucepan over medium-high heat until the butter is just melted. Stir in the cheese, remove from the heat and whisk in the brown sugar. Slowly add the beer mixture to the egg mixture, stirring. Fold/gently stir in the dry mixture, then fold in the bacon.
  • Fill the muffin cups three-quarters full with the batter. Bake until an inserted toothpick comes out clean, 20 to 25 minutes. Let the cupcakes cool on a wire rack.
  • For the hollandaise sauce: In the container of a blender, combine the egg yolks, lemon juice, Worcestershire, vinegar and hot sauce. Cover and blend for about 5 seconds.
  • Put the clarified butter in a glass measuring cup. Heat in the microwave until completely melted and hot, about 1 minute. Set the blender on high speed and pour the butter into the egg yolk mixture in a thin stream; it should thicken almost immediately. Fold in the chopped parsley once the sauce has thickened. Season with salt and pepper. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
  • Top each cupcake with a fried egg and add some hollandaise. Serve warm.

BACON, EGG, AND TOAST CUPS



Bacon, Egg, and Toast Cups image

Upgrade the classic American breakfast from basic to impressive in a few simple steps.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 35m

Yield Makes 6

Number Of Ingredients 5

3 tablespoons unsalted butter, melted
8 slices white or whole-wheat sandwich bread
6 slices bacon
6 large eggs
Coarse salt and ground pepper

Steps:

  • Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
  • In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

Nutrition Facts : Calories 225 g, Fat 14 g, Fiber 1 g, Protein 12 g

Tips:

  • Choose the right bacon. Thick-cut bacon will hold up better in the cupcake pan and provide a more satisfying bite. Look for bacon with good marbling, as this will help it to render and crisp up nicely.
  • Cook the bacon until it's crispy. This will help it to hold its shape in the cupcakes and prevent it from becoming soggy. You can cook the bacon in the oven, on the stovetop, or in an air fryer.
  • Use a good quality muffin tin. A non-stick muffin tin will make it easy to remove the cupcakes from the pan. If you don't have a non-stick muffin tin, you can grease the cups with cooking spray or line them with paper liners.
  • Don't overfill the muffin cups. The batter should only come about 2/3 of the way up the cups. If you overfill the cups, the cupcakes will overflow and make a mess.
  • Bake the cupcakes until they are golden brown and a toothpick inserted into the center comes out clean. The baking time will vary depending on the size of your muffin tin and the type of oven you are using. Generally, they will take about 15-20 minutes to bake.

Conclusion:

Bacon and egg cupcakes are a delicious and easy-to-make breakfast or brunch recipe. They are perfect for feeding a crowd, and they can be made ahead of time and reheated when you're ready to serve. With a few simple tips, you can make sure that your bacon and egg cupcakes turn out perfectly every time.

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