Sunday, April 24, 2011

Recipe: Bacon & Egg Cupcakes

These are a interesting take on a breakfast staple. Not only would these make a great traditional weekend breakfast (especially for kids), but these can also be used as a hearty snack on a cold day. I plan on making these anytime I go snowboarding, I can tell you that...

The "Mix" that this recipe calls for is entirely up to you. What do you like with your Bacon & Eggs? You can mix it up add some spices or keep it traditional. Maybe go Greek with some Feta cheese? A scoop of Ricotta on top would do quite nicely as well.

The beauty of this recipe is that you can make plenty of variations of it until you find the one that knocks people on their asses.

Experiment and Enjoy!

This recipe will make 6 hearty "cupcakes".

If you want to make a whole tray (12), simply double the recipe.


  • Bacon*
  • 4 Eggs
  • 1 Cup of "Mix" filling


    1. Cook the Bacon in your preferred method.
    2. Prepare "Mix" Filling
    3. Spray or butter the cupcake pan.
    4. Wrap the Bacon around the inside of 6 cupcake places creating a bacon wall.
    5. Combine the "Mix" and beaten eggs.
    6. Spoon/pour the Egg Mix into your 6 bacon cupcake walls.
    7. Bake at 375 degrees for 15-20 minutes or until Egg Mix has set.
    * Depending on how you cook the Bacon, the amount needed to be used to create the 6 bacon walls will vary. If your Bacon shrinks a lot then it might be a good idea to try to use 2 strips per cupcake.

    Double bacon walls on the left, single bacon walls on the right.


    For my mix, I like to steam some chopped onions, peppers and small (cubed) potatoes. Once soft, just add it to the beaten egg and you are all set. Shredded cheese never hurt anyone either.
    If you buy pre-cut frozen ingredients, the process is a lot quicker and easier.
    Building the bacon walls might seem tricky at first, but it doesnt need to be perfect, just do the best you can and use the Egg mixture to help support any "breaks" in the wall.
    With the bacon walls up, use a spoon to scoop the ingredients of the mix into the cups. Try to distribute the ingredients evenly among the cups, then go back and pour or scoop the remaining egg mixture onto the top of the cups to fill any gaps and to fill the remaining space in the cups.

     Be careful not to overfill them as they will rise a little bit while cooking.

    Once everything is ready, toss it in the oven. Different ingrediants will cause the cooking time to increase or decrease by a few minutes, so keep an eye on it towards then end. However it is pretty tough to burn or overcook these.

    They are done when the egg mixture on top is set and spongy to the touch.
    Disclosure: This recipe is a mixture of several recipes found online.
    If I can find the exact ones, I will link to them.
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