Savory Bacon and Egg Breakfast Cupcakes

Follow our step-by-step guide on how to make Savory Bacon and Egg Breakfast Cupcakes.

1. Step 1

   Start by preheating your oven to a cozy 350°F (175°C) and give a 12-cup muffin pan a light coating of cooking spray to prevent sticking.

2. Step 2

   In a large skillet, cook the chopped bacon over medium heat until it turns beautifully browned and crispy, which should take about 8 minutes.

3. Step 3

   Once it’s done, drain off half of the grease, but don’t toss it all—transfer the bacon and the remaining grease into a large mixing bowl.

4. Step 4

   Next, add in the grated potatoes, chopped shallots, and the delightful grated Parmesan cheese.

5. Step 5

   Give everything a good mix until well combined; this is where the magic begins! Now, evenly spoon the potato and bacon mixture into each muffin cup, pressing it down gently to create a solid base.

6. Step 6

   Then, pour the beaten eggs into each cup, filling them right to the brim for that perfect fluffy texture.

7. Step 7

   Pop the muffin pan into your preheated oven and bake for about 12 minutes, or until the eggs are set and firm.

8. Step 8

   Once they’re ready, carefully remove the pan from the oven and switch your oven setting to Broil.

9. Step 9

   Top each muffin with a slice of fresh tomato, then return them to the oven for a quick broil of about 3 minutes, just until the tomatoes are lightly toasted and bursting with flavor.

10. Step 10

    After broiling, let the cupcakes cool for a moment before transferring them to a serving tray.

11. Step 11

    For an extra touch of deliciousness, feel free to crown each cupcake with a slice of creamy avocado.

12. Step 12

    Enjoy your delightful creation, perfect for breakfast or a savory snack!.