Breakfast "Cupcakes" – a delicious recipe with bacon, eggs, bread, salt, cooking spray, cheddar cheese. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 400. Spray a cupcake tin with cooking spray. Cut 12 circles into your bread slices, two per slice. (I would like to try this with mini bagels or English muffins for ease of preparation.) You can use a cookie cutter or a glass for the circles. Put one circle in each cupcake tin.
2
Brown bacon, but do not cook all the way. Wrap the bacon slices around the inside of the baking cups. Bake for 5-10 minutes till bread is toasted.
3
Sprinkle a Tbsp of cheese on top of each piece of bread. Crack an egg into each cup without breaking the yolk. Sprinkle with salt and pepper. If you don't like sunny side up eggs, you can always beat them before pouring them in so they're more scrambled -- it just doesn't look as cute!
4
Bake for about 12 minutes, till the egg is set.
923
kcal
Calories
68
g
Fat
4
g
Carbs
73
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 12 slices bacon (the wider and thicker the better), 12 eggs, 6 slices bread, salt & pepper, and more.
Yes, Breakfast "Cupcakes" falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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