Eggs n Bacon Cupcake

Eggs n Bacon Cupcake

Inez

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

32 m servings 600 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 600 kcal
  • 30%
  • Fat:
  • 38.6 g
  • 59%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 36.7 g
  • 73%
  • Cholesterol:
  • 429 mg
  • 143%
  • Sodium:
  • 1315 mg
  • 53%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

Read all reviews 10
  1. 14 Ratings

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Most helpful positive review

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 wa...

Most helpful critical review

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.

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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.

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 wa...

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

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

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 cam...

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 h...

Very easy and yummy!

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

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 40...

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