Eggs N Bacon Cupcake Food

EGG CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until starting to brown, about 5 minutes. Drain bacon slices on paper towels.
• Line 6 cups of a nonstick muffin tin with bacon slices. Chop leftover bacon slices and sprinkle over the bottom of each cup.
• Whisk eggs, milk, butter, parsley, salt, and pepper together in a large bowl. Stir in ham and mozzarella cheese.
• Pour egg mixture into the bacon-lined cups; top with Gouda cheese.
• Bake in the preheated oven until Gouda cheese is melted and eggs are set, about 15 minutes.

EGGS N BACON CUPCAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan with cooking spray.
• In a large skillet, fry the bacon pieces over medium heat until browned and crisp, about 8 minutes. Drain off half of the grease. Transfer the bacon and remaining grease to a large bowl. Stir in the shredded potato, shallot and Parmesan cheese. Divide this mixture evenly between the muffin cups. Pour eggs into each cup, filling to the top.
• Bake in the preheated oven until the egg is firm, about 12 minutes. Remove from the oven and set the dial to Broil. Place a slice of tomato onto each cupcake and return to the oven. Broil for about 3 minutes, or until toasted. Allow to cool slightly, then arrange the cupcakes on a tray and top each one with a slice avocado, if using.

BACON EGG CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Place the slices of bacon in the muffin tin, wrapping in a circle.
• Bake the bacon for 10 minutes.
• Remove the bacon from the oven and pour out any excess grease, if desired. Crack 1 egg into each of the cups, then sprinkle with salt, pepper, and cheddar cheese.
• Bake for another 10 minutes, or until the egg yolks reach your desired consistency.
• Run a knife around the edge of each cup to loosen and remove. Sprinkle with chives, if desired.
• Enjoy!

BACON AND EGG CUPS

Steps:

• Preheat oven to 350 degrees.
• Pre- Cook Bacon for 5-10 minutes.
• Using a muffin/cupcake pan, line the holes with a slice of bacon, pressing the bacon around the sides of the hole, not on the bottom.
• Crack one egg into each hole.
• Sprinkle with salt and pepper and cheese if desired.
• Bake at 350 degrees for 20 minutes or until the egg is the doneness you like.
• These bacon and egg cups should pop right out of the pan.

FRIED EGGS AND BACON CAKE

Steps:

• For the cakes: Preheat the oven to 350 degrees F. Liberally spray an 8-ounce coffee mug and 12-inch cast-iron skillet with nonstick cooking spray.
• Prepare the cake mix in a large bowl according to the package instructions, then add the instant coffee or espresso.
• Fill the prepared coffee mug halfway with the cake batter. Pour the remaining batter into the prepared skillet. Place in the oven and bake until a skewer or toothpick inserted in the center comes out clean, 20 to 25 minutes for the mug cake and 25 to 30 minutes for the skillet cake. Let cool completely.
• Remove the mug cake from the mug. Slice off the crowned top. Place the cake back into the mug cut-side down so that the flat bottom is now on the top. If the top of the skillet cake is crowned or domed, slice off the domed part to make a flat and even top.
• For the mug cake icing and garnish: In a small bowl whisk together the caramel sauce and cream. Pour on top of the mug cake in the mug to give it a coffee-with-cream-like appearance.
• Line a sheet tray with parchment paper. Transfer the melted white chocolate to a small disposable piping bag. Cut off the tip to create an 1/8-inch opening. Pipe the white chocolate onto the lined sheet tray in three squiggly lines that are joined at the bottom to resemble steam. Repeat with the remaining white chocolate. (You will have extra "steam" garnish in case one breaks.) Place in the refrigerator until firm, about 30 minutes. Use to garnish the coffee mug cake.
• For the skillet cake icing: Add the cream to a medium pot. Place over medium-low heat and bring to a simmer, then remove from the heat. Add the chopped chocolate, butter and corn syrup. Let sit for 2 minutes, then whisk to blend everything together. Add the finely ground chocolate wafers to the chocolate mixture and stir until completely combined. Pour over the skillet cake and smooth with a spatula until it is a nice even layer. Place in the refrigerator to let the icing set for about 30 minutes.
• For the eggs: Line a sheet tray with plastic wrap or parchment paper and spray with cooking spray. Place in the freezer for 30 minutes.
• In a small bowl, combine the gelatin and 1 tablespoon water and mix to combine to bloom the gelatin.
• In a small pot, combine the cream, milk, granulated sugar and salt. Place over medium-low heat and bring to a simmer, stirring to help the sugar dissolve. Remove from the heat and whisk in the bloomed gelatin, stirring until dissolved. Transfer to a measuring cup. Let sit, stirring occasionally, until the mixture cools and starts to thicken. (You can place the measuring cup in a bowl of cold water to help it thicken quickly; you want it to be the consistency of thick pancake batter.) If the mixture gets too thick, place it in a bowl of warm water or microwave it for about 5 seconds.
• Remove the chilled sheet tray from the freezer. Pour about 1/4 cup of the cream mixture into the prepared frozen sheet tray in an irregular circle to make an "egg white," making sure to leave room to make three more egg whites. Place one of the canned apricot halves "egg yolks" cut-side down into the center of an egg white. Repeat with the remaining cream mixture and apricot halves. Place in the refrigerator and chill until the whites are set, 30 minutes to 1 hour.
• To assemble: On one side of the skillet cake, place two "eggs" on top. Place three strips of candied bacon on the other side of the skillet cake. Serve the extra eggs and candied bacon on a plate on the side and with the coffee mug cake garnished with white chocolate steam.
• Preheat the oven to 350 degrees F.
• Place the brown sugar in a plate or sheet pan. Line a baking sheet with a wire rack and spray with cooking spray.
• Gently press the bacon into the brown sugar until mostly coated. Arrange the bacon on the rack. Bake, rotating the pan halfway through baking, until the bacon is super crisp and golden, 30 to 50 minutes, depending on the thickness. Let cool on the rack.

EGG 'N' BACON SANDWICHES

Steps:

• In a small bowl, whisk the eggs, milk, salt and pepper. Divide between two 10-oz. microwave-safe custard cups coated with cooking spray. Microwave, uncovered, on high for 20 seconds. Stir; microwave 20-25 seconds longer or until center of egg is almost set. , Place a slice of bacon on each muffin half; top with egg and sprinkle with cheese. Microwave, uncovered, for 10-13 seconds or until cheese is melted. Let stand for 20-30 seconds before serving.

BACON 'N' EGG BISCUITS

Steps:

• In a large bowl, combine biscuit mix and water just until blended. Turn onto a lightly floured surface and knead 5 times. Roll out to 1/2-in. thickness; cut with a lightly floured 3-in. biscuit cutter. , Place on an ungreased baking sheet. Bake at 425° for 9-10 minutes or until golden brown. Meanwhile, scramble the eggs. Split the biscuits; fill each with a slice of cheese, scrambled egg and two bacon pieces.

BAKED EGGS IN BACON WRAPS

Steps:

• Preheat oven 375 degrees.
• In medium frying pan fry bacon to soft transparent stage.
• Drain on paper towels.
• Line each slice around the side of each muffin cup. Ends may overlap.
• Break egg directly in the center of each muffin cup. 12 cup muffin pan.
• Slightly salt and pepper.
• Cook 15 to 20 minutes.
• Watch for whites and yolks to begin to set.
• Take out with small spatula on a serving plate.
• Serve with fork and knife.
• If you want the tops to be basted,after ten minutes of cooking, baste each egg once with 1/2 teaspoon of water.
• You can fry bacon the night before and drain and refrigerate for morning.