These are full of tasty breakfast goodness and they're cupcakes?! Get outta town!
I found this recipe on pinterest and I am so glad I did! They did require a bit of prep work, but they were definitely worth it. I used the "Simply" biscuits to make this recipe because they do not have trans fat in them like many of the others. Kinda silly I know because then we top them with bacon and eggs, but hey, every little bit helps! Luke loved them, not a big surprise there. They are definitely not something we'll be eating all the time, but every now and then you need a little bacon!
Bacon and Egg Cupcakes
- 1 can Pillsbury Simply buttermilk biscuits
- 10 eggs
- 10 pieces of bacon
- salt and pepper
- 1/4 cup shredded cheddar cheese (optional)
Preheat oven to 350 degrees F.
Begin cooking the bacon in a skillet over medium heat. Cook for about 4 minutes, flipping once. You want the bacon to be cooked but not crispy.
While the bacon is cooking, spray muffin tin with cooking spray. Divide the biscuits and place one in each muffin cup. Press the dough up the sides of the cup.
Once the bacon is done and has cooled off, cut each strip in half. Place the two halves in the muffin cups, like so.
Crack an egg into each cup.
And sprinkle with salt and pepper.
Bake for 25-30 minutes. Remove from oven and immediately sprinkle with cheese.
Adapted from: http://www.bettycrocker.com/recipes/bacon-and-egg-savory-cupcakes/1465ef49-f723-4458-ac60-a2b2d965b5d0