bacon and egg cupcakes

July 22, 2011

Although not technically a cupcake in the traditional sense, these bacon wrapped eggs from Recipe Cards are a cute and impressive addition to any brunch spread – not to mention a total breeze to make using minimal ingredients and taking less than 20 minutes to whip together!

So many wonderful recipes are written to make enormous batches, leaving a lot of lonely leftovers.  These fantastic little “cupcakes” are made individually so you only have to make exactly how many you want right now; for your family, your breakfast-for-dinner party, or just you.

Bacon and Egg Cupcakes Ingredients

  • eggs (one per cupcake)
  • bacon (approximately 1 1/2 strips per cupcake)
  • cheese (shredded or crumbled – use your favorite, mine is cheddar jack)
  • chopped herbs (thyme, chives, rosemary, dill – anything you like, I like basil)
  • salt and pepper (pinches each, per cupcake)
Preheat oven to 400°.

Cook bacon until browned, but not crispy.

In a greased muffin tin, line a muffin cup with a full strip of bacon.  In this “cupcake” the bacon acts as the liner – holding the delicious goods all together with no need to peel off and discard, just eat it right up!

Tear about half a strip of bacon into little bits and fill the bottom of the muffin tin.

Crack an egg into each tasty bacon cup.

Season with salt and pepper.  While you’re at it, take a moment to appreciate the song styling of Salt-N-Pepa.

Fill each cup with cheese and sprinkle with herbs.

Cook for 10-15 minutes (mine were good around the 12 minute mark).

Remove from oven and allow to cool for a minute or two.  Two of these self-contained breakfast vessels make for one sturdy serving.

Serve with sliced tomato, fresh fruit, home fries, Bloody Marys and you’ve got another delightful reason to get out of bed on a Sunday!

And if this wasn’t easy enough to follow, check out this beautiful video from Recipe Cards:

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