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Eggs n Bacon Cupcake

Eggs n Bacon Cupcake

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

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 600 kcal
  • 30%
  • Fat:
  • 38.6 g
  • 59%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 36.7 g
  • 73%
  • Cholesterol:
  • 480 mg
  • 160%
  • Sodium:
  • 1315 mg
  • 53%

Based on a 2,000 calorie diet


  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.
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These were liked alright by my family, but not a huge success. I had wanted to freeze them for quick breakfasts for them. They did not freeze very well at all.


I added sausage with the bacon and a little cheddar cheese to fit with my family's taste. Also, since I don't much like warm tomatos I didn't broil mine. The recipe needed a little salt but was overall good. The kids liked them. Next time I may try green onions and add a little feta in with the eggs.


Basically a baked omlette. I added green peppers and spinach. Next time I may add some ham.