SAVORY BREAKFAST CUPCAKES
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
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
BREAKFAST CUPCAKE
I saw this posted on my friend's Facebook page and can't wait to try it on our next camping excursion.
Provided by Karen Petree
Categories Other Breakfast
Time 45m
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray.
- 2. Mix the first seven ingredients together in a large bowl. (Substitute bacon or sausage for the ham, if preferred)
- 3. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup.
- 4. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon.
- 5. Spoon a few tablespoons of scramble eggs into each nest and top with chives.
BACON BREAKFAST CUPCAKE
Provided by Tregaye Fraser
Categories main-dish
Time 1h5m
Yield 24 cupcakes
Number Of Ingredients 20
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-count muffin tins with paper cupcake liners.
- Combine the all-purpose flour, cake flour and baking soda in bowl; set aside. In a separate bowl, mix the sour cream, vanilla and eggs; set aside.
- Heat the beer and butter in a saucepan over medium-high heat until the butter is just melted. Stir in the cheese, remove from the heat and whisk in the brown sugar. Slowly add the beer mixture to the egg mixture, stirring. Fold/gently stir in the dry mixture, then fold in the bacon.
- Fill the muffin cups three-quarters full with the batter. Bake until an inserted toothpick comes out clean, 20 to 25 minutes. Let the cupcakes cool on a wire rack.
- For the hollandaise sauce: In the container of a blender, combine the egg yolks, lemon juice, Worcestershire, vinegar and hot sauce. Cover and blend for about 5 seconds.
- Put the clarified butter in a glass measuring cup. Heat in the microwave until completely melted and hot, about 1 minute. Set the blender on high speed and pour the butter into the egg yolk mixture in a thin stream; it should thicken almost immediately. Fold in the chopped parsley once the sauce has thickened. Season with salt and pepper. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
- Top each cupcake with a fried egg and add some hollandaise. Serve warm.
BREAKFAST "CUPCAKES"
Make and share this Breakfast "Cupcakes" recipe from Food.com.
Provided by piranhabriana
Categories Breakfast
Time 30m
Yield 12 cupcakes, 6 serving(s)
Number Of Ingredients 6
Steps:
- 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.
- 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.
- 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!
- Bake for about 12 minutes, till the egg is set.
Nutrition Facts : Calories 282.8, Fat 17.5, SaturatedFat 5.7, Cholesterol 382.9, Sodium 403, Carbohydrate 13.5, Fiber 0.6, Sugar 1.4, Protein 16.3
MEXICAN HASH BROWN BREAKFAST CUPCAKES
Try a new twist on breakfast with this Mexican breakfast cupcake--delicious south-of-the-border flavors come together with a hint of spice.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray 12 regular-size muffins cups with cooking spray.
- Make potatoes as directed on box, omitting margarine. When done, place in large bowl.
- Using same skillet, cook onion over medium heat until soft, stirring occasionally. Add onion, green chiles and cheese to potatoes in bowl. Stir in beaten eggs. Divide mixture evenly among muffin cups, about 1/3 cup each. Press down into cups.
- Bake 25 to 30 minutes or until tops are golden brown and crispy. Cool 5 minutes. Serve with avocado, sour cream and cilantro.
Nutrition Facts : Calories 290, Carbohydrate 25 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 3 g, Protein 7 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 0 g
BREAKFAST CUPCAKES RECIPE
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
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
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