EGGS N BACON CUPCAKE
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
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
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Vicky Gold
[email protected]I'll pass.
Xavier Dennis
[email protected]Not my favorite.
Amar Sayed
[email protected]Meh.
Taisal Uddin
[email protected]Yum!
Naredos Gatachew
[email protected]I followed the recipe exactly, but my cupcakes didn't turn out well. I'm not sure what went wrong.
Robert Humphrey
[email protected]These cupcakes were a bit too rich for me, but they were still good.
Amber Houston
[email protected]I wasn't sure what to expect from these cupcakes, but I was pleasantly surprised. They were really good!
Garcia Gamer12
[email protected]These cupcakes were delicious! I loved the combination of bacon and eggs. They were also really easy to make.
Sorania Telena
[email protected]I followed the recipe exactly, but my cupcakes didn't turn out as good as the ones in the picture. They were a bit dry and the bacon was chewy.
Freya Crofts
[email protected]These cupcakes were a bit too rich for my taste, but they were still good. I think I would have liked them better with less bacon.
Shah Rajpoot
[email protected]I was skeptical about these cupcakes, but I was pleasantly surprised. The bacon and eggs added a lot of flavor, and the cupcakes were moist and fluffy.
GM ISRAFIL ALLOM
[email protected]These cupcakes were easy to make and turned out great! I used turkey bacon and egg whites to make them a little healthier, and they were still delicious.
Elizabeth Austin
[email protected]I'm not usually a fan of cupcakes, but these were surprisingly good. The bacon and eggs were a great combination, and the cupcake itself was moist and flavorful.
Jonah Butterfield
[email protected]These cupcakes were a hit at my brunch party! The bacon added a nice savory flavor, and the eggs made them moist and fluffy. I'll definitely be making these again.