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    You are in: Home / Recipes / Breakfast "Cupcakes" Recipe
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    Breakfast "Cupcakes"

    Breakfast "Cupcakes". Photo by Martha Maslin

    1/2 Photos of Breakfast "Cupcakes"

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Mommy2Summer&Gibson's Note:

    This is a really unique way to serve a traditional bacon, egg and toast breakfast.

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    Serves: 6



    Units: US | Metric

    • 12 slices bacon (the wider and thicker the better)
    • 12 eggs
    • 6 slices bread
    • salt & pepper
    • cooking spray
    • 12 tablespoons cheddar cheese, grated (optional)


    1. 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. 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. 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. 4
      Bake for about 12 minutes, till the egg is set.

    Browse Our Top Breakfast Recipes

    Ratings & Reviews:

    • on January 15, 2013


      I can't believe no one has commented or rated yet. These are awesome. I made 6 for just hubby & myself. YUM! So clever too... I wish I would have done breakfast this way over the past 40 years. This is a great way to make an easy "grab & go" breakfast (beats a "McMuffin" hands down!) Thanks for posting. :-)

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    • on March 17, 2013


      These were great! I only made six, but they were absolutely delicious. I used thick sliced bacon like she suggests, I would say about 1 ounce per slice. The cheese was pepper jack, which I had on hand, and used about a quarter ounce or less. For aesthetic purposes, I might have tried to cook the bacon in the cups first, and then drained the fat before adding the bread circles, but it made no difference in taste. Now that those 6 are gone, I can see why you could make 12 and save some for future mornings. <br/><br/>I foresee variations involving leftover vegetables and more scrambled eggs, but they were very cute with the yolks whole! The large size eggs I used barely fit into the cups, so go for a medium egg if you want them to be extra cute.

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    • on January 21, 2013


      I give one star for the idea & one for taste....other than that, I was pretty disappointed. It took an extra 10 minutes for the eggs to set & even after spraying the cupcake pan with PAM it was a pain to clean. Doubt if I'll make this again....sorry. THANKS anyway.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Breakfast "Cupcakes"

    Serving Size: 1 (155 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 282.7
    Calories from Fat 157
    Total Fat 17.5 g
    Saturated Fat 5.7 g
    Cholesterol 382.8 mg
    Sodium 403.0 mg
    Total Carbohydrate 13.4 g
    Dietary Fiber 0.6 g
    Sugars 1.4 g
    Protein 16.3 g

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