How to Make Eggs n Bacon Cupcake - A Step-by-Step Guide

Looking for a delicious and creative breakfast recipe to start your day off on the right foot? Look no further than our Eggs n Bacon Cupcake! This unique and indulgent dish combines all the classic flavors of a traditional breakfast into a convenient and portable cupcake form. Packed with the savory goodness of eggs and bacon, this recipe is a must-try for anyone who loves to mix things up in the kitchen.

Whether you're hosting a brunch with friends or simply looking to elevate your b...

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Ingredients

  • 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 (Optional)

Information

  • Prep Time: 20 mins
  • Cook Time: 12 mins
  • Total Time: 32 mins
  • Servings: 4
  • Yield: 4 servings

  • 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

    600 cal.

    • Total Fat: 39g
    • Saturated Fat: 12g
    • Cholesterol: 429mg
    • Sodium: 1315mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 6g
    • Total Sugars: 4g
    • Protein: 37g
    • Vitamin C: 18mg
    • Calcium: 224mg
    • Iron: 4mg
    • Potassium: 1235mg