Best Breakfast Cupcakes Recipes

MEXICAN HASH BROWN BREAKFAST CUPCAKES

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffins cups with cooking spray.
• Make potatoes as directed on box, omitting margarine. When done, place in large bowl.
• Using same skillet, cook onion over medium heat until soft, stirring occasionally. Add onion, green chiles and cheese to potatoes in bowl. Stir in beaten eggs. Divide mixture evenly among muffin cups, about 1/3 cup each. Press down into cups.
• Bake 25 to 30 minutes or until tops are golden brown and crispy. Cool 5 minutes. Serve with avocado, sour cream and cilantro.

BACON BREAKFAST CUPCAKES

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.

BREAKFAST CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 6-cup muffin tin with cooking spray.
• Press circles into the bread slices using a small juice glass. Place 1 circle into each muffin cup.
• Heat a skillet over medium heat; cook bacon until almost crisp, 3 to 5 minutes.
• Beat eggs with onion, garlic powder, salt, and pepper in a bowl.
• Line each muffin cup with a slice of bacon. Fill each cup with egg mixture and top off with Cheddar cheese.
• Bake in the preheated oven until eggs are set, 20 to 25 minutes. Allow to cool slightly before serving.

EASY BREAKFAST CUPCAKES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 6 cups of a muffin tin with cooking spray.
• Cut 6 circles out of the bread slices using a glass or cup. Place 1 circle in the bottom of each of the muffin cups. Wrap 1 slice of bacon around the inside of each muffin cup.
• Bake in the preheated oven until the bread is toasted and bacon is cooked, about 8 minutes.
• Remove muffin tin from oven. Crack 1 egg into each cup and season each with salt and pepper. Sprinkle 1 heaping tablespoon of shredded Cheddar cheese on top of each egg.
• Return to the hot oven and bake until eggs are set, about 12 minutes.

SAVORY BREAKFAST CUPCAKES

Steps:

• Preheat oven to 360 degrees F (182 degrees C).
• Beat 1 egg in a bowl using an electric mixer. Add flour, milk, baking powder, brown sugar, and salt. Mix until smooth like pancake batter.
• Whisk the remaining eggs in a separate bowl until fluffy.
• Heat a large skillet over medium-high heat. Cook sausage, breaking it up with a spoon, until browned and crumbly, about 5 minutes.
• Pour about 1/4 inch of pancake batter into each cup of a 12-cup muffin tin. Add 1/4 inch of beaten eggs to each cup.
• Bake in the preheated oven, about 8 minutes. Top cupcakes with sausage and continue baking until set, about 8 minutes more. Let cool, about 5 minutes.

BREAKFAST "CUPCAKES"

Steps:

• Preheat oven to 400. Spray a cupcake tin with cooking spray. Cut 12 circles into your bread slices, two per slice. (I would like to try this with mini bagels or English muffins for ease of preparation.) You can use a cookie cutter or a glass for the circles. Put one circle in each cupcake tin.
• Brown bacon, but do not cook all the way. Wrap the bacon slices around the inside of the baking cups. Bake for 5-10 minutes till bread is toasted.
• Sprinkle a Tbsp of cheese on top of each piece of bread. Crack an egg into each cup without breaking the yolk. Sprinkle with salt and pepper. If you don't like sunny side up eggs, you can always beat them before pouring them in so they're more scrambled -- it just doesn't look as cute!
• Bake for about 12 minutes, till the egg is set.

BREAKFAST CUPCAKES WITH HASHBROWNS

Steps:

• Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.

BREAKFAST CUPCAKES

Steps:

• 1. Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.

MEXICAN HASH BROWN BREAKFAST CUPCAKES RECIPE - (4.6/5)

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffins cups with cooking spray. Make potatoes as directed on box, omitting margarine. When done, place in large bowl. Using same skillet, cook onion over medium heat until soft, stirring occasionally. Add onion, green chiles and cheese to potatoes in bowl. Stir in beaten eggs. Divide mixture evenly among muffin cups, about 1/3 cup each. Press down into cups. Bake 25 to 30 minutes or until tops are golden brown and crispy. Cool 5 minutes. Serve with avocado, sour cream and cilantro. Expert Tips: Substitute your favorite veggies in this savory cupcake; just be sure to cook them first in a skillet, and mix in with the potato mixture.

BREAKFAST CEREAL CUPCAKES TO GO

Steps:

• Lightly grease muffin pans.
• Microwave butter in a 4 quart microwavable bowl on high for 45 seconds or until melted.
• Add marshmallows, stirring to coat.
• Microwave 1 1/2 minutes or until marshmallows are melted and smooth, stirring after 45 seconds.
• Add cereal; mix well to coat.
• Press cereal mixture firmly into prepared pans to form cupcakes using about 1/3 cup of the mixture.
• Cool and remove from pans.
• Frost just before serving if desired.
• Decorate as desired with the candy sprinkles.
• Store unfrosted cupcakes wrapped in a cool dry place.

MEXICAN HASH BROWN BREAKFAST CUPCAKES

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffins cups with cooking spray.
• Make potatoes as directed on box, omitting margarine. When done, place in large bowl.
• Using same skillet, cook onion over medium heat until soft, stirring occasionally. Add onion, green chiles and cheese to potatoes in bowl. Stir in beaten eggs. Divide mixture evenly among muffin cups, about 1/3 cup each. Press down into cups.
• Bake 25 to 30 minutes or until tops are golden brown and crispy. Cool 5 minutes. Serve with avocado, sour cream and cilantro.

LOW CARB BREAKFAST "CUPCAKES"

Steps:

• Preheat oven to 425 degrees F.
• Place liners in Jumbo sized muffin baking tin.
• Fry Sausage in skillet.
• Rinse browned sausage under hot water to remove any excess grease and set aside.
• Beat all eggs and Half and Half together.
• Divide sausage between the 6 cupcake liners.
• Top each with a little cheese.
• Pour egg mixture on top until cups are about 3/4 full.
• Do not overfill or it will cook over the edge.
• Bake for 30 minutes or until well browned on top.

BACON BREAKFAST CUPCAKES

Steps:

• Mix the taters with some oil, salt and pepper. Press it all into muffin cups lined with greased foil liners. Bake the hash browns 'til they live up to their name (ya know 'til they're brown). That'll take 45 to 55 minutes. Meanwhile, whisk together eggs and milk. Stir in shredded Cheddar and some crumbled bacon Firmly press the baked hash browns with a ¼-cup measuring cup or a large spoon. This makes more room for the egg, bacon and cheese layer Add the egg mixture over the potato layer. Bake until the egg layer is set and a knife inserted into it comes out clean.

BREAKFAST OATMEAL CUPCAKES RECIPE - (4.6/5)

Steps:

• Preheat oven to 380 F, and line 24-25 cupcake tins. In a large mixing bowl, combine all dry ingredients and stir very well. In a separate bowl, combine and stir all wet ingredients (including banana). Mix wet into dry, then pour into the cupcake liners and bake 21 minutes. I also like to then broil for 1-2 minutes, but it's optional. These oatmeal cupcakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day. Substitution Notes: For the banana: Applesauce will work, but you might want to add a little extra sweetener (and decrease the water according to how much extra liquid sweetener you add). For the rolled oats: I haven't tried quick oats, nor have I tried steel-cut in this recipe. So I have no idea how either would work. For the oil: I haven't tried subbing more banana for the oil. I am sure you can do it, and it will be fine texture-wise. No idea about the taste, though. Protein Powder? Perhaps you could add some protein powder to these (or replace some of the oats with protein powder). 88 calories WW Points (new system): 2 points per cupcake

BREAKFAST CUPCAKES RECIPE - (4.4/5)

Steps:

• Preheat oven to 375. Spray only 8 cups of a muffin baking pan with the cooking spray. Open the tube of crescent roll dough and unroll and separate each triangle. Cut each triangle in such a way so that you can line the bottom and sides of each sprayed muffin cup with dough. It is okay if the dough extends above the top edge of the cup. Sprinkle the cheese into each cup equally, using all of the cheese. Sprinkle the ham into the cups as well, reserving some for garnish if you'd like. Optional: if your oven is preheated at this point, you can put the muffin pan into the oven for 5 minutes. This will help the dough and melting cheese seal up the bottom of the cupcake so that your filling stays within the bread. If you skip this step, your cupcakes should still work just fine (though I haven't tried it!). In a separate bowl, beat the eggs together with the sour cream. Add the salt and pepper to your taste. With a large spoon or small measuring cup, spoon the egg mixture equally among the eight cups. Be careful not to fill to the top edge as the eggs will likely overflow before they are set. Sprinkle the top of your cupcakes with your leftover ham and other garnishes. Bake for 15-20 minutes. When a knife inserted into the center of a cupcake comes out clean, they are done!

VEGAN PUMPKIN SPICE BREAKFAST CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 12-cup muffin tin with nonstick spray.
• Puree avocado flesh in a food processor or blender. Transfer to a large bowl and mix in pumpkin puree, sugar, and vanilla.
• Sift in flour, pumpkin pie spice, baking powder, and salt; beat until well combined. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

BREAKFAST CUPCAKES

Steps:

• Mix all ingredients. Put in a cupcake pan (greased) or cupcake liner in pan. Pat it in bringing mix up the sides and a well in the center to fill with the eggs.
• Bake at 400 for 25 minutes. While baking scramble 1 dozen eggs. At about 20 or 25 minutes, add the scrambled eggs to the center to heaping. Top with a little cheese if you like and reheat 5 minutes.
• Serve with sour cream or salsa, or both.