Eggs n Bacon Cupcake

Eggs n Bacon Cupcake

Eggs n Bacon Cupcake

Hello friends, welcome to Eggs Recipe. Today we are going to make Eggs n Bacon Cupcake.

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

Recipe Summary for making Eggs n Bacon Cupcake

  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes

Ingredients for making Eggs n Bacon Cupcake

  • 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)

Directions for making Eggs n Bacon Cupcake

  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.
  3. 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.
  4. Divide this mixture evenly between the muffin cups. Pour eggs into each cup, filling to the top.
  5. Bake in the preheated oven until the egg is firm, about 12 minutes. Remove from the oven and set the dial to Broil.
  6. Place a slice of tomato onto each cupcake and return to the oven. Broil for about 3 minutes, or until toasted.
  7. Allow to cool slightly, then arrange the cupcakes on a tray and top each one with a slice avocado, if using.

Nutrition Facts Eggs n Bacon Cupcake

  • Servings Per Recipe 4
  • Calories 600
  • % Daily Value *
  • Total Fat 39g 49%
  • Saturated Fat 12g 61%
  • Cholesterol 429mg 143%
  • Sodium 1315mg 57%
  • Total Carbohydrate 28g 10%
  • Dietary Fiber 6g 20%
  • Total Sugars 4g
  • Protein 37g
  • Vitamin C 18mg 91%
  • Calcium 224mg 17%
  • Iron 4mg 22%
  • Potassium 1235mg 26%

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