Eggs n Bacon Cupcake Recipe -
Eggs n Bacon Cupcake Recipe
  • READY IN 32 mins

Eggs n Bacon Cupcake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    12 mins

    32 mins


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan with cooking spray.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
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.

Apr 14, 2008

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

May 03, 2008

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

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.

Sep 06, 2013

I found this bland and dense. I even added some thyme and mushrooms. The tomatoes made the top mushy. I was so wanting to like this as I am always looking for new breakfast ideas for my farmer husband. :)

Nov 02, 2014

Turned out perfect! I also added some Finely chopped green pepper because in didn't have any tomatoes. Easy recipe and everyone wanted seconds!

Mar 23, 2014

I tried a variation of this recipe as follows: 6 eggs 6 slices of maple bacon 3 slices white bread 1/2 cup cheddar Adobo Pepper Red pepper flakes 2 red potatoes Rosemary 1. Preheat oven to 400 degrees. Cook bacon in a skillet. In a bowl, peel and shred 2 potatoes, add 3 pieces of white bread broken into small pieces, rosemary, and shredded cheese. Cube cooked bacon, transfer that and half the grease to the bowl of potatoes and bread, mix. In a separate bowl beat eggs, add adobo, pepper, red pepper flakes. 3. Put bread, bacon, potato mixture into greased glass dish, add beaten eggs. Bake at 400 degrees uncovered for 45 minutes, adjust for dish and recipe size. Next time I'm not including potatoes.


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  • Calories
  • 600 kcal
  • 30%
  • Carbohydrates
  • 27.9 g
  • 9%
  • Cholesterol
  • 429 mg
  • 143%
  • 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.

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