Imagine biting into a fluffy cupcake that bursts with the savory flavors of crispy bacon and creamy cheese—sounds irresistible, right? Welcome to the world of Bacon and Egg Savory Cupcakes, where breakfast meets indulgence in the most delightful way! Perfect for brunch gatherings or a unique twist on your usual breakfast routine, these mouthwatering treats are not only easy to make but also a guaranteed hit with family and friends. Ready to elevate your culinary game? Let’s dive into this delicious recipe that will leave everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 6 large eggs
- 1 cup cooked and crumbled bacon
- 1 cup shredded cheese
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup biscuit mix
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray to prevent sticking.
- In a large mixing bowl, crack the 6 large eggs and whisk them until the yolks and whites are fully combined.
- Add 1/2 cup of milk to the eggs and continue to whisk until the mixture is smooth and well blended.
- Incorporate 1 cup of cooked and crumbled bacon into the egg mixture, ensuring it's evenly distributed.
- Stir in 1 cup of shredded cheese, mixing well to combine all ingredients thoroughly.
- Season the mixture with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Adjust the seasoning to taste if desired.
- Gently fold in 1 cup of biscuit mix, being careful not to overmix. The batter should be thick but still pourable.
- Using a ladle or a measuring cup, evenly distribute the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Place the muffin tin in the preheated oven and bake for approximately 20-25 minutes, or until the cupcakes are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffin tin from the oven and allow the cupcakes to cool in the tin for about 5 minutes.
- Carefully transfer the cupcakes to a wire rack to cool completely. Serve warm or at room temperature, and enjoy your Bacon and Egg Savory Cupcakes!
Tips
- Prep Ahead: To save time, you can cook and crumble the bacon a day in advance. Just store it in an airtight container in the fridge until you’re ready to mix it into the batter.
- Cheese Choices: Feel free to experiment with different types of cheese! Cheddar, pepper jack, or even feta can add a unique flavor profile to your cupcakes.
- Don’t Overmix: When folding in the biscuit mix, be careful not to overmix the batter. A few lumps are okay! This helps keep your cupcakes light and fluffy.
- Check for Doneness: Ovens can vary, so keep an eye on your cupcakes as they bake. If they’re golden brown and a toothpick comes out clean, they’re ready to come out!
- Serving Suggestions: These cupcakes are delicious on their own, but you can also serve them with a dollop of sour cream or a sprinkle of fresh herbs for an extra touch.
- Storage: If you have leftovers (which is rare!), store them in an airtight container in the fridge for up to three days. They can be reheated in the microwave for a quick breakfast treat!
Nutrition Facts
Calories: 143kcal
Carbohydrates: 8g
Protein: 9g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 173mg
