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Eggs n Bacon Cupcake
Eggs n Bacon Cupcake
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Prep Time:
20 minutes
Cook Time:
12 minutes
Total Time:
32 minutes
Delicious breakfast cupcake with potatoes, bacon, and eggs.
Ingredients:
  • 2 red potatoes, peeled and grated
  • 2 bulbs shallots, chopped
  • 6 slices bacon, chopped
  • 8 eggs, beaten
  • 1 roma (plum) tomato, thinly sliced
  • 1 avocado - peeled, pitted and sliced
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and generously coat a 12-cup muffin pan with cooking spray.
  • Fry the bacon in a skillet until crispy, drain off half the grease, then mix it with shredded potato, shallot, and Parmesan. Spoon this mixture into muffin cups and top with eggs.
  • - Bake in the preheated oven until the egg is firm, approximately 12 minutes. - Remove from the oven and switch to Broil setting. - Top each cupcake with a slice of tomato and return to the oven. - Broil for around 3 minutes, until toasted. - Allow to cool slightly, then plate the cupcakes and add a slice of avocado to each, if desired.

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