April 24, 2013

Bacon and Egg CupCakes

I saw a picture of these floating around on Facebook today and I just knew I had to make them. Fortunately I had half a pack of bacon in the freezer and a few eggs still left in the carton.

Prepare muffin tin by placing muffin cups inside the tin and spraying them with cooking spray. Par-cooked the bacon then let it cool and drain on a few paper towels. When cooled, tear a small piece of one slice of bacon and place it on the bottom of the muffin cup. Wrap the remainder of the bacon on the inside of the cup.

Crack an egg into each prepared cupcake holder and baked them in a 350 degree F pre-heated oven for 20 minutes!

And they are totally delicious! The egg will end up with the consistency of a hard boiled egg. You can also add either some goat or cheddar cheese to the top before baking. I think these little beauties would be the perfect addition to a Mother's day breakfast or brunch...hint hint to my kiddies!

Sharing this post at parties over at these super blogs...
Gooseberry Patch
Call Me PMC
Daily Dish Magazine


  1. Barbara, at first I thought these were cupcakes! With icing made to look like a sunny side up egg!! lol These are great for a crowd. xo

  2. What a fabulous idea!!!! I love this!! The photos you took to accompany the recipe were wonderful. I could smell that bacon all the way over here from the way it look in your photograph. A simple recipe that will bring rave reviews!!

  3. Great simple recipe! They look so good.

  4. G'day and YUM, TRUE!
    Saw as part of Foodie Friends Friday Recipe Collection Mother's Day too!
    Cheers! Joanne
    What's On The List

  5. YUM this looks good. Thanks for sharing on Foodie friends Friday.

  6. Thanks for joining us at Saturday Dishes, Pinned to Saturday Dishes board ~ Paula

  7. Everything's better with bacon...especially when you make it into a cup! Thanks for sharing on Foodie Friends Friday!


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