Bacony Breakfast Cupcake Recipes

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CINNAMON SWIRL SOUR CREAM, MAPLE CREAM CHEESE, STRAWBERRY AND BACON BREAKFAST CUPCAKE



Cinnamon Swirl Sour Cream, Maple Cream Cheese, Strawberry and Bacon Breakfast Cupcake image

Provided by Food Network

Categories     dessert

Time 2h15m

Yield 24 mini cupcakes or 9 regular-size cupcakes

Number Of Ingredients 21

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
8 ounces salted butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups sour cream
1 tablespoon ground cinnamon
1/2 cup brown sugar, loosely packed
Maple Cream Cheese Frosting, recipe follows
Maple-Glazed Turkey Bacon, recipe follows
1 pound cream cheese
4 tablespoons maple butter or creamed honey
4-ounces strawberry jelly
1/4 cup fresh strawberries, hulled, and finely diced
Maple-Glazed Turkey Bacon, recipe follows
1 (12-ounce) package turkey bacon
1/4 cup maple syrup
1 cup maple sugar

Steps:

  • Preheat the oven to 325 degrees F. Line a mini cupcake or muffin pan with 24 mini cupcake liners or a regular-size cupcake or muffin pan with 9 cupcake liners.
  • Sift the flour, baking powder, baking soda, and salt into a medium-size bowl. Set the bowl aside.
  • In the bowl of an electric stand mixer, with a paddle attachment, cream the butter and sugar together, about 5 minutes. Scrape down the sides of the bowl, and then add the vanilla and one egg at a time, scraping down the sides of the bowl after each addition. Turn the mixer to the lowest speed, and add the flour mixture and sour cream, alternating between the 2, beginning and ending with the flour.
  • Mix the cinnamon and brown sugar together in a small bowl and fold by hand into the batter. Do not fully mix into the batter, it should be swirled in.
  • Fill 24 mini cupcake liners 1/2-full with batter and bake for 30 minutes or fill 9 regular-size cupcakes 3/4-full with batter and bake for 32 minutes, or until golden and baked through. Cool the cupcakes completely.
  • To assemble: Generously frost the top of each cupcake with the maple cream cheese mixture. Chop the maple-glazed turkey bacon into a fine dice and divide evenly among the cupcakes, sprinkle over the frosting. Sprinkle the maple sugar on top of the bacon to resemble "sand".
  • Whip the cream cheese and maple butter in the bowl of an electric mixer fitted with a whisk attachment until fully incorporated. Fold in, by hand, the jelly and fresh strawberries. Put the frosting into a pastry bag and cut 1/2-inch off the tip.
  • Cook the bacon on the stove top in 2 nonstick skillets coated with olive oil spray, over medium heat, turning once, making sure the bacon is fully cooked. Turn the heat down and divide the maple syrup between the 2 skillets, drizzle the syrup over the bacon. Continue to cook, turning the bacon often, watching closely that the syrup does not burn. You want the bacon to be coated with the syrup and caramelized, but not soggy. Let cool.

EGGS N BACON CUPCAKE



Eggs n Bacon Cupcake image

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

Provided by Inez

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 32m

Yield 4

Number Of Ingredients 7

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

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan with cooking spray.
  • 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.
  • 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 : Calories 599.8 calories, Carbohydrate 27.9 g, Cholesterol 429.2 mg, Fat 38.6 g, Fiber 5.5 g, Protein 36.7 g, SaturatedFat 12.1 g, Sodium 1315 mg, Sugar 3.5 g

BREAKFAST CUPCAKES RECIPE



Breakfast Cupcakes Recipe image

These Breakfast Cupcakes are so easy to make and are always a family favorite. If it has the word "cupcake" in it, my kids will of course, eat it for dinner.

Provided by Lauren

Categories     Breakfast     Main Course

Time 1h5m

Number Of Ingredients 9

30 ounces Hashbrowns (Frozen)
2 Tablespoons Vegetable oil
½ teaspoon salt
½ teaspoon pepper
6 eggs
2 Tablespoons milk
¾ cup bacon (cooked and crumbled)
¾ cup cheddar cheese (shredded)
½ cup spinach (chopped)

Steps:

  • Preheat oven to 400 degrees F.
  • Grease a muffin tin, or line with foil cupcake liners.
  • Mix together hash browns, oil, salt, and pepper.
  • Divide hash brown mixture between the 12 cups.
  • Bake for 35-40 minutes or until hash browns turn golden.
  • While they are baking, mix together eggs, milk, bacon, cheese, and spinach.
  • Divide and pour evenly over cooked hash browns. Bake for 10-13 minutes or until eggs are fluffy and cooked through.
  • Let them cool for a few minutes.

Nutrition Facts : Calories 273 kcal, Carbohydrate 13 g, Protein 6 g, Fat 22 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 104 mg, Sodium 212 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SAVORY BREAKFAST CUPCAKES



Savory Breakfast Cupcakes image

Just wanted to experiment and it actually turned out to be delicious.

Provided by Sid the Baker/Cooker

Categories     Breakfast and Brunch     Eggs

Time 41m

Yield 12

Number Of Ingredients 7

11 large eggs, divided
1 cup all-purpose flour
¾ cup milk
2 tablespoons baking powder
1 tablespoon brown sugar
¼ teaspoon salt
1 ¼ cups breakfast sausage

Steps:

  • Preheat oven to 360 degrees F (182 degrees C).
  • Beat 1 egg in a bowl using an electric mixer. Add flour, milk, baking powder, brown sugar, and salt. Mix until smooth like pancake batter.
  • Whisk the remaining eggs in a separate bowl until fluffy.
  • Heat a large skillet over medium-high heat. Cook sausage, breaking it up with a spoon, until browned and crumbly, about 5 minutes.
  • Pour about 1/4 inch of pancake batter into each cup of a 12-cup muffin tin. Add 1/4 inch of beaten eggs to each cup.
  • Bake in the preheated oven, about 8 minutes. Top cupcakes with sausage and continue baking until set, about 8 minutes more. Let cool, about 5 minutes.

Nutrition Facts : Calories 147 calories, Carbohydrate 10.8 g, Cholesterol 178.6 mg, Fat 7.5 g, Fiber 0.3 g, Protein 9 g, SaturatedFat 2.5 g, Sodium 469.9 mg, Sugar 2.2 g

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