Bacon Breakfast Cupcake Recipes

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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

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.

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.

EASY BREAKFAST CUPCAKES



Easy Breakfast Cupcakes image

This is a fun and easy way to break away from the boring everyday breakfast, while still keeping the flavors traditional. It's also great because there is almost no cleanup required.

Provided by chytown

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 30m

Yield 6

Number Of Ingredients 6

cooking spray
4 slices whole wheat bread
6 slices turkey bacon
6 eggs
salt and ground black pepper to taste
½ cup shredded Cheddar cheese

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.

Nutrition Facts : Calories 187.5 calories, Carbohydrate 8.5 g, Cholesterol 206.3 mg, Fat 11.3 g, Fiber 1.3 g, Protein 13 g, SaturatedFat 4.6 g, Sodium 368.4 mg, Sugar 1.7 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

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.

SUNNYSIDE UP BACON CUPCAKES



Sunnyside Up Bacon Cupcakes image

Breakfast is served, cupcake style! These sweet treats are the perfect addition to any morning.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h50m

Yield 24

Number Of Ingredients 14

2 1/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup butter or margarine, softened
1 cup sugar
3 eggs
2 tablespoons maple-flavored syrup
1 teaspoon vanilla
1 cup milk
3/4 cup crumbled crisply cooked maple-flavored bacon (9 slices)
1 can Betty Crocker™ Rich & Creamy vanilla frosting
24 butterscotch candies, unwrapped
Black decorator sugar, if desired

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • In medium bowl, mix flour, baking powder, salt and cinnamon; set aside.
  • In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in maple syrup and vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 at a time, beating just until blended. Stir bacon into batter.
  • Divide batter evenly among muffin cups, filling each about 2/3 full.
  • Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks to cool.
  • Use one can of Betty Crocker™ Rich & Creamy Vanilla Frosting. Frost cupcakes to look like the white of a sunnyside-up egg. For yolk, press 1 butterscotch candy in center of each cupcake. Sprinkle with black decorator sugar for pepper.

Nutrition Facts : Fat 3, ServingSize 1 Cupcake, TransFat 1/2 g

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

BREAKFAST "CUPCAKES"



Breakfast

Make and share this Breakfast "Cupcakes" recipe from Food.com.

Provided by piranhabriana

Categories     Breakfast

Time 30m

Yield 12 cupcakes, 6 serving(s)

Number Of Ingredients 6

12 slices bacon (the wider and thicker the better)
12 eggs
6 slices bread
salt & pepper
cooking spray
12 tablespoons cheddar cheese, grated (optional)

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.

Nutrition Facts : Calories 282.8, Fat 17.5, SaturatedFat 5.7, Cholesterol 382.9, Sodium 403, Carbohydrate 13.5, Fiber 0.6, Sugar 1.4, Protein 16.3

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

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