Best Eggs N Bacon Cupcake Recipes

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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-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

EASY BREAKFAST EGG MUFFINS



Easy Breakfast Egg Muffins image

Your favorite breakfast casserole or omelet in egg muffin form! Great for on-the-go breakfasts and very customizable to your own tastes. You can substitute any vegetables or meat that you like. I love to make a dozen of these and have them in my fridge to take on the go in the mornings to work.

Provided by Catherine

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 45m

Yield 12

Number Of Ingredients 10

1 bunch green onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
8 large eggs
2 ¾ ounces fully-cooked bacon pieces (such as Oscar Mayer®)
¼ cup whole milk
1 pinch garlic powder, or to taste
1 pinch onion powder, or to taste
salt and ground black pepper to taste
½ (8 ounce) package shredded mild Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
  • Place green onions and bell peppers into a large mixing bowl. Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper. Sprinkle Cheddar cheese into the bowl and whisk ingredients together until incorporated.
  • Pour mixture equally into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 134.7 calories, Carbohydrate 3.3 g, Cholesterol 141.4 mg, Fat 9.3 g, Fiber 0.9 g, Protein 9.6 g, SaturatedFat 4 g, Sodium 273.7 mg, Sugar 1.7 g

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 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

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