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READY IN 32 mins

Eggs n Bacon Cupcake

Read Reviews (5)

"Potatoes, bacon and eggs unite in this all-in-one breakfast cupcake." — Inez

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Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

2 red potatoes, peeled and grated
2 bulbs shallots, chopped
6 slices bacon, chopped
1/2 cup grated Parmesan cheese

8 eggs, beaten
1 roma (plum) tomato, thinly sliced
1 avocado - peeled, pitted and sliced (optional)

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Directions

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.

Kitchen-Friendly View

PREP 20 mins
COOK 12 mins
READY IN 32 mins

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Reviews More Reviews

May 17, 2010

These were liked alright by my family, but not a huge success. I had wanted to freeze them for quick breakfasts for them. They did not freeze very well at all.

—laurscookin

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Apr 29, 2008

I added sausage with the bacon and a little cheddar cheese to fit with my family's taste. Also, since I don't much like warm tomatos I didn't broil mine. The recipe needed a little salt but was overall good. The kids liked them. Next time I may try green onions and add a little feta in with the eggs.

—Renee410

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7 Ratings

Apr 14, 2008

Basically a baked omlette. I added green peppers and spinach. Next time I may add some ham.

—Sam84jo

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May 03, 2008

Husband and guests loved this..I though it was a little bland..however, I used cheddar instead of Parmesan.

—embeau

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May 08, 2011

I adjusted this to fit our taste and by what we had on hand. It is a great basic recipe to build off of and add variety, even in the same batch. I think this would be great to pre-bake for camping, then reheat, without the tomatoes or avacado.

—Angelica Speed

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Nutrition

Calories
600 kcal
30%

Carbohydrates
27.9 g
9%

Cholesterol
480 mg
160%

Fat
38.6 g
59%

Fiber
5.5 g
22%

Protein
36.7 g
73%

Sodium
1315 mg
53%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Eggs n Bacon Cupcake

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 600
Calories from Fat: 348

% Daily Value *
Total Fat 38.6g 59 %
Saturated Fat 12.1g 61 %
Cholesterol 480mg 160 %
Sodium 1315mg 53 %
Potassium 1235mg 35 %
Total Carbohydrates 27.9g 9 %
Dietary Fiber 5.5g 22 %
Protein 36.7g 73 %
Sugars 3.5g
Vitamin A 21 %
Vitamin C 30 %
Calcium 28 %
Iron 39 %
Thiamin 49 %
Niacin 104 %
Vitamin B6 44 %
Magnesium 27 %
Folate 67 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.