Eggs n Bacon Cupcake

4.1
(16)
12 Reviews
8 Photos

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

Submitted by Inez
Updated on April 21, 2021
8
8
8
8
Prep Time:
20 mins
Cook Time:
12 mins
Total Time:
32 mins
Servings:
4
Yield:
4 servings
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 4 servings

  • 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

  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. 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. Divide this mixture evenly between the muffin cups. Pour eggs into each cup, filling to the top.

  3. Bake in the preheated oven until the egg is firm, about 12 minutes. Remove from the oven and set the dial to Broil. Place a slice of tomato onto each cupcake and return to the oven. Broil for about 3 minutes, or until toasted. Allow to cool slightly, then arrange the cupcakes on a tray and top each one with a slice avocado, if using.

Nutrition Facts (per serving)

600 Calories
39g Fat
28g Carbs
37g Protein
Nutrition Facts
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 73%
Vitamin C 18mg 20%
Calcium 224mg 17%
Iron 4mg 22%
Potassium 1235mg 26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.