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Bacon Breakfast Cupcakes

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Bacon Breakfast Cupcakes
  • Prep Time 15 min
  • Total Time 1 hr 30 min
  • Servings 12
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Bacon Breakfast Cupcakes

In a world of exotic baked goods, these take the cake: cupcakes made from shredded potatoes, bacon, eggs and Cheddar cheese, and drizzled with spicy Sriracha sauce. The final flavor is pure breakfast, but like nothing you’ve ever tasted.

Ingredients

1
bag (20 oz) refrigerated shredded hash brown potatoes
2
tablespoons vegetable oil
1/2
teaspoon salt
1/4
teaspoon pepper
6
eggs
2
tablespoons milk
3/4
cup crumbled crisply cooked bacon
3/4
cup shredded Cheddar cheese (3 oz)
Sriracha sauce

Directions

  • 1 Heat oven to 400°F. Place foil liner in each of 12 regular-size muffin cups. Generously spray with cooking spray.
  • 2 In large bowl, mix potatoes, oil, salt and pepper. Divide evenly among cups; press lightly.
  • 3 Bake 45 to 55 minutes or until golden brown.
  • 4 In medium bowl, beat eggs and milk. Stir in bacon and cheese. Firmly press potatoes in muffin cups with bottom of 1/4-cup dry measuring cup. Top each with slightly less than 1/4 cup egg mixture.
  • 5 Bake 13 to 16 minutes or until knife inserted in center of egg comes out clean. Cool 5 minutes. Serve with sauce.
See Step By Step

Step By Step  

Start Happy: Bacon Breakfast Cupcakes

As prepared by Start Happy,

Give every day a better beginning - that’s the simple idea behind Start Happy. Join our movement to take back breakfast and say hello to a happier you!






Cupcakes for breakfast? Absolutely, when they’re these savory ones with all your fave breakfast goodies tucked inside!


These Bacon Breakfast Cupcakes are totally legit for morning munching. Check it out: eggs, hash browns, cheese and even bacon make these like no cupcakes you’ve ever had before.

Here’s how to make these luscious little hand-held morning jewels:

 

Ingredients for Breakfast Cupcakes with bacon and eggs.

Gather up the good stuff. Hash brown potatoes, eggs, Cheddar cheese…and of course crispy, smoky bacon.

 

Add hashbrowns to greased muffin tins.

Mix the taters with some oil, salt and pepper. Press it all into muffin cups lined with greased foil liners. Bake the hash browns ’til they live up to their name (ya know…'til they're brown). That’ll take 45 to 55 minutes.

 

Mix up the eggs, cheese and bacon.

Meanwhile, whisk together eggs and milk. Stir in shredded Cheddar and some crumbled bacon.

 

Press potatoes down to make room for the egg mixture.

Firmly press the baked hash browns with a ¼-cup measuring cup or a large spoon. This makes more room for the egg, bacon and cheese layer.

 

Add egg mixture on top of potatoes.

Add the egg mixture over the potato layer. Startin’ to get how this is gonna happen?

 

Breakfast cupcakes out of the oven.

Bake until the egg layer is set and a knife inserted into it comes out clean.

 

Breakfast cupcakes with eggs and bacon.

There you have it -- breakfast in a cupcake. And you saw it all here. Serve ‘em up with a generous squeeze of Sriracha sauce, if you’re up for it!


See Recipe
Tips  

If you don't have Sriracha sauce, serve with your favorite hot sauce or ketchup.

Get a head start by cooking the bacon and shredding the cheese the night before.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
(
Calories from Fat
90
)
Daily Value
Total Fat
9g
15%
(
Saturated Fat
3 1/2g
17%
,
Trans Fat
0g
)
Cholesterol
105mg
35%
Sodium
450mg
19%
Potassium
340mg
10%
Total Carbohydrate
17g
6%
(
Dietary Fiber
1g
7%
,
Sugars
1g
)
Protein
8g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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