BACONY BREAKFAST CUPCAKE
Provided by Aaron McCargo Jr.
Time 42m
Yield 12 cupcakes
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Prepare a cupcake pan with canola oil spray.
- Prepare a broiler pan and place the bacon on the pan. Cook until well crisped, about 6 minutes. Remove from the oven and reserve 1 tablespoon bacon drippings.
- Reduce the heat to 350 degrees F. Mix the chives into the pancake batter and pour into the cupcake tins so that they are 3/4 full. Bake for 12 minutes.
- Meanwhile, in a medium bowl, add the mascarpone, confectioners' sugar, maple syrup and the reserved bacon drippings. Stir well to combine and set aside. Crumble the cooked bacon and set aside.
- Remove the cupcakes from the oven and let cool on a cooling rack, about 10 minutes. Frost each cupcake with the bacon icing and sprinkle with the crumbled bacon.
MAPLE BACON CUPCAKES
This tastes like the Maple bacon doughnut at Voodoo doughnut in Portland Oregan.. it is the ultimate combination of salty and sweet
Provided by GingerlyJ
Categories Dessert
Time 33m
Yield 6 cupcakes, 6 serving(s)
Number Of Ingredients 11
Steps:
- 1) Cook some bacon in a fry pan (about 6 thick strips). Reserve the drippings and place in the fridge to solidify. Mince 1/4 a cup of the bacon. The chef should eat whatever is left to assure that the bacon is tasty.
- 2) Beat the crud out of the butter and solidified bacon fat 'till light and creamy. Add the brown sugar and maple syrup and beat well until combined.
- 3) Add the egg and beat until incorporated.
- 4) Sift the flour, salt, baking soda and powder together.
- 5) Add some of the flour and mix, then some of the milk, then continue to alternate the dry and wet ingredients, ending with the dry. Mix until just combined. Fold in the bacon. Taste and add more maple syrup, flour, or milk if needed for desired taste. Keep in mind the maple frosting is very sweet, and to add in very small increments for alterations as maple syrup in large amounts can break a cake batter.
- 6) Scoop into cupcake papers and bake at 350 F for 18-22 minutes or until a toothpick comes out clean. Be sure to rotate the pan after the first 15 minutes for even baking.
- Maple Syrup frosting.
- What You'll Need --
- 4 tablespoons of butter.
- 2 tablespoons of maple syrup.
- 1 cup of powdered sugar.
- turbinado sugar (optional, but recommended).
- coarse grain sea salt (optional, but recommended).
- What You'll Do --
- Combine the syrup and butter until combined. Add the sugar, a bit at a time, and whip at high speeds until combined. Pipe or spread onto cupcakes. Sprinkle on sea salt and turbinado sugar for decoration and a lot of added flavor.
BACON BREAKFAST CUPS
Steps:
- Preheat oven to 375°. Line 12 alternating cups in a mini-muffin pan with bacon pieces, crisscrossing three strips in each so they resemble spokes of a wheel. Loosely crumple twelve 3-in. strips of aluminum foil into balls; place in cups to keep bacon from sliding. Bake 15-20 minutes or until bacon is crisp., Meanwhile, cook potatoes according to package directions. In a small bowl, whisk eggs, milk, salt and pepper. In a small skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains., Transfer bacon cups to a baking sheet; remove foil. Spoon hash browns and scrambled eggs into cups; sprinkle with cheese. Broil 3-4 in. from heat 3-5 minutes or until cheese is melted. Sprinkle with green onion and parsley.
Nutrition Facts : Calories 85 calories, Fat 7g fat (3g saturated fat), Cholesterol 62mg cholesterol, Sodium 331mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
SUNNYSIDE UP BACON CUPCAKES
Breakfast is served, cupcake style! These sweet treats are the perfect addition to any morning.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h50m
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In medium bowl, mix flour, baking powder, salt and cinnamon; set aside.
- In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in maple syrup and vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 at a time, beating just until blended. Stir bacon into batter.
- Divide batter evenly among muffin cups, filling each about 2/3 full.
- Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks to cool.
- Use one can of Betty Crocker™ Rich & Creamy Vanilla Frosting. Frost cupcakes to look like the white of a sunnyside-up egg. For yolk, press 1 butterscotch candy in center of each cupcake. Sprinkle with black decorator sugar for pepper.
Nutrition Facts : Fat 3, ServingSize 1 Cupcake, TransFat 1/2 g
BACON BREAKFAST CUPCAKES
In a world of exotic baked goods, these take the cake: cupcakes made from shredded potatoes, bacon, eggs and Cheddar cheese, and drizzled with spicy Sriracha sauce. The final flavor is pure breakfast, but like nothing you've ever tasted.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Place foil liner in each of 12 regular-size muffin cups. Generously spray with cooking spray.
- In large bowl, mix potatoes, oil, salt and pepper. Divide evenly among cups; press lightly.
- Bake 45 to 55 minutes or until golden brown.
- In medium bowl, beat eggs and milk. Stir in bacon and cheese. Firmly press potatoes in muffin cups with bottom of 1/4-cup dry measuring cup. Top each with slightly less than 1/4 cup egg mixture.
- Bake 13 to 16 minutes or until knife inserted in center of egg comes out clean. Cool 5 minutes. Serve with sauce.
Nutrition Facts : Calories 190, Carbohydrate 17 g, Cholesterol 105 mg, Fat 1, Fiber 1 g, Protein 8 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 1 g, TransFat 0 g
YUMMY MAPLE BACON CUPCAKES
This recipe was given to me by a close friend. I was headed to a bacon party and the dessert list was quite limited. These cupcakes were eaten before the entrees and disappeared quickly! The bacon is the clincher. It is a must and the buttermilk in the batter makes it taste amazing.
Provided by lucky26
Categories Meat and Poultry Recipes Pork
Time 1h
Yield 48
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Fill 48 mini muffin cups with paper liners.
- Beat sugar and butter together in a large bowl using an electric mixer until fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
- Combine flour, cinnamon, baking powder, baking soda, salt, and nutmeg in a medium bowl. Add to the sugar mixture, 1/2 cup at a time, alternating with buttermilk. Mix well after each addition. Fill muffin cups 2/3 full of batter.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 21 minutes. Cool completely on a wire rack before frosting, at least 20 minutes.
- Beat butter and shortening together until fluffy to start the frosting. Beat in maple syrup and salt. Add confectioners' sugar; beat until smooth. Frost the cooled cupcakes and sprinkle bacon crumbles and raw sugar on top.
Nutrition Facts : Calories 127.3 calories, Carbohydrate 19.5 g, Cholesterol 18.2 mg, Fat 5.2 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.8 g, Sodium 71.4 mg, Sugar 15.1 g
BREAKFAST CASSEROLE WITH BACON
Easy breakfast casserole dish with bacon to serve a crowd. May be covered and refrigerated overnight and baked in the morning.
Provided by Arnold
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h15m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
- Place Cheddar cheese into the bottom of the prepared dish and sprinkle with flour. Toss together with your fingers to distribute evenly. Sprinkle bacon evenly over the cheese.
- Beat eggs, milk, salt, pepper, seasoned salt, dry mustard, onion powder, garlic powder, and paprika in a bowl. Pour over the bacon and cheese.
- Bake, uncovered, in the preheated oven until the center is set and the top has browned, about 45 minutes. Let stand for 5 minutes before cutting and serving.
Nutrition Facts : Calories 364 calories, Carbohydrate 3.3 g, Cholesterol 288.6 mg, Fat 27.6 g, Fiber 0.1 g, Protein 25.2 g, SaturatedFat 13.7 g, Sodium 929.4 mg, Sugar 1.9 g
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.
MAPLE FRENCH TOAST AND BACON CUPCAKES
This recipe won Food Network magazines first 'secret-ingredient recipe contest'. The secret ingredient was Maple Syrup. Kara Sow created this delicious winner!
Provided by Ashbow
Categories Dessert
Time 1h40m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 325 degrees F.
- Place paper liners in a 12-cup muffin tin.
- Prepare the cupcakes:
- Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk.
- In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes. Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy.Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half. mixing after each addition and ending with flour.Mix until the ingredients are just combined; do not overmix. Fold in the bacon.
- Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way. Bake until a toothpick inserted in the center comes out clean, about 40 minutes.
- Cool completely.
- Meanwhile, prepare the frosting:.
- Beat the cream cheese and butter with a mixer on medium speed until creamy. Add the confectioners sugar, maple syrup and cinnamon; beat until combined. Spread on the cooled cupcakes; top with chopped bacon, if desired.
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
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