Best 8 Bacon Breakfast Cupcake Recipes

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Indulge in a delightful culinary creation that combines the irresistible flavors of bacon and eggs in a unique and convenient handheld breakfast treat: the bacon breakfast cupcake. This savory and portable dish is perfect for busy mornings, on-the-go lifestyles, or as a fun and creative addition to your brunch menu. With its crispy bacon bits, fluffy egg mixture, and a hint of cheese, each bite of this bacon breakfast cupcake is a burst of flavor and satisfaction. Discover the detailed recipe inside to learn how to prepare this delectable dish, along with variations and additional recipes that explore different flavor combinations and cooking techniques. Whether you prefer a classic bacon and egg combination or something more adventurous, these recipes offer a range of options to tantalize your taste buds and elevate your breakfast experience.

Here are our top 8 tried and tested recipes!

BACON BREAKFAST CUPS



Bacon Breakfast Cups image

My son joked about adding bacon to cupcakes. I made bacon cups the next morning. The look on his face was priceless. - Karen Burkett, Reseda, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 8

18 turkey bacon strips, cut in half
1 cup frozen shredded hash brown potatoes
2 eggs
2 teaspoons 2% milk
Dash each salt and pepper
2 teaspoons butter
1/4 cup shredded Mexican cheese blend
Chopped green onion and fresh parsley

Steps:

  • Preheat oven to 375°. Line 12 alternating cups in a mini-muffin pan with bacon pieces, crisscrossing three strips in each so they resemble spokes of a wheel. Loosely crumple twelve 3-in. strips of aluminum foil into balls; place in cups to keep bacon from sliding. Bake 15-20 minutes or until bacon is crisp., Meanwhile, cook potatoes according to package directions. In a small bowl, whisk eggs, milk, salt and pepper. In a small skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains., Transfer bacon cups to a baking sheet; remove foil. Spoon hash browns and scrambled eggs into cups; sprinkle with cheese. Broil 3-4 in. from heat 3-5 minutes or until cheese is melted. Sprinkle with green onion and parsley.

Nutrition Facts : Calories 85 calories, Fat 7g fat (3g saturated fat), Cholesterol 62mg cholesterol, Sodium 331mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.

BACON-PANCAKE CUPCAKES



Bacon-Pancake Cupcakes image

Transform pancakes into cute cupcakes, complete with maple frosting and bacon.

Provided by By Megan DeKok

Categories     Breakfast

Time 1h10m

Yield 12

Number Of Ingredients 9

1/4 lb bacon
2 1/2 cups Original Bisquick™ mix
1 cup buttermilk
2 eggs
2 to 4 tablespoons real maple syrup
1 teaspoon vanilla
2 1/2 cups powdered sugar, sifted
1 cup unsalted butter, softened
2 tablespoons real maple syrup

Steps:

  • Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Place bacon on cookie sheet. Bake 15 to 20 minutes or until cooked completely. Transfer to paper towel to drain. Crumble. Reduce oven temperature to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
  • In medium bowl, place Bisquick mix. In 2-cup measuring cup, beat buttermilk, eggs, 2 tablespoons syrup and the vanilla with whisk. Pour over Bisquick mix. Add up to 2 more tablespoons maple syrup if more maple flavor is desired. Stir in one-third of the crumbled bacon. Divide batter among muffin cups. Sprinkle with additional bacon, reserving some for garnish.
  • Bake at 350°F about 20 minutes or until skewer inserted in center comes out clean. Cool completely.
  • In medium bowl, beat Frosting ingredients until smooth. Place frosting in decorating bag fitted with tip. Pipe frosting onto cooled cupcakes. Sprinkle with remaining bacon.

Nutrition Facts : ServingSize 1 Serving

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

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

BACONY BREAKFAST CUPCAKE



Bacony Breakfast Cupcake image

Provided by Aaron McCargo Jr.

Time 42m

Yield 12 cupcakes

Number Of Ingredients 7

Canola oil spray
6 thick-cut slices good quality bacon
3 tablespoons chopped fresh chives
4 cups prepared pancake batter
8 ounces mascarpone
1 cup confectioners' sugar
2 tablespoons maple syrup

Steps:

  • Preheat the oven to 450 degrees F. Prepare a cupcake pan with canola oil spray.
  • Prepare a broiler pan and place the bacon on the pan. Cook until well crisped, about 6 minutes. Remove from the oven and reserve 1 tablespoon bacon drippings.
  • Reduce the heat to 350 degrees F. Mix the chives into the pancake batter and pour into the cupcake tins so that they are 3/4 full. Bake for 12 minutes.
  • Meanwhile, in a medium bowl, add the mascarpone, confectioners' sugar, maple syrup and the reserved bacon drippings. Stir well to combine and set aside. Crumble the cooked bacon and set aside.
  • Remove the cupcakes from the oven and let cool on a cooling rack, about 10 minutes. Frost each cupcake with the bacon icing and sprinkle with the crumbled bacon.

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.

BREAKFAST CUPCAKES RECIPE



Breakfast Cupcakes Recipe image

These Breakfast Cupcakes are so easy to make and are always a family favorite. If it has the word "cupcake" in it, my kids will of course, eat it for dinner.

Provided by Lauren

Categories     Breakfast     Main Course

Time 1h5m

Number Of Ingredients 9

30 ounces Hashbrowns (Frozen)
2 Tablespoons Vegetable oil
½ teaspoon salt
½ teaspoon pepper
6 eggs
2 Tablespoons milk
¾ cup bacon (cooked and crumbled)
¾ cup cheddar cheese (shredded)
½ cup spinach (chopped)

Steps:

  • Preheat oven to 400 degrees F.
  • Grease a muffin tin, or line with foil cupcake liners.
  • Mix together hash browns, oil, salt, and pepper.
  • Divide hash brown mixture between the 12 cups.
  • Bake for 35-40 minutes or until hash browns turn golden.
  • While they are baking, mix together eggs, milk, bacon, cheese, and spinach.
  • Divide and pour evenly over cooked hash browns. Bake for 10-13 minutes or until eggs are fluffy and cooked through.
  • Let them cool for a few minutes.

Nutrition Facts : Calories 273 kcal, Carbohydrate 13 g, Protein 6 g, Fat 22 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 104 mg, Sodium 212 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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:

  • Mise en Place: Before you start cooking, measure and prepare all of your ingredients. This will help you stay organized and prevent any scrambling.
  • Use High-Quality Ingredients: The better the quality of your ingredients, the better your cupcakes will taste. Choose fresh, flavorful bacon, eggs, and cheese.
  • Don't Overmix the Batter: Overmixing the batter will make the cupcakes tough. Mix just until the ingredients are combined.
  • Fill the Cupcake Liners no More than 2/3 Full: This will prevent the cupcakes from overflowing in the oven.
  • Bake the Cupcakes Until a Toothpick Inserted into the Center Comes Out Clean: This will ensure that the cupcakes are cooked through.
  • Let the Cupcakes Cool Completely Before Frosting Them: This will help the frosting to set properly.

Conclusion:

Bacon breakfast cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. They are also a great way to use up leftover bacon. With just a few simple ingredients, you can create a batch of these flavorful cupcakes that are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy breakfast or snack, give bacon breakfast cupcakes a try. You won't be disappointed!

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