Breakfast of Champions CupcakeAugust 22, 2011 at 9:49 AM | Posted in cupcakes | 8 Comments
Good morning my dear cupcake freaks!
Now I’ve gone and done it. I’ve committed a cupcake sin. I’ve concocted a cupcake that has no actual cake in it. Lemme give you some background. While I was trolling around the internet last night for a meatloaf recipe (I just really wanted mealoaf last night!), I found the famous meatloaf cupcake and then I had an ephiphany! I want to create a breakfast cupcake. I mean if meatloaf and mashed potatoes gets it’s own cupcake then GOSH DARN IT, breakfast should too! So that’s what I did!
I found Julia’s Bacon and Egg Cups recipe and “cupcaked” it. You know me. It’s not a cupcake without some “frosting” and “sprinkles”. The frosting was inspired by my Husband’s mom, my Mother-in-Love. (Mother-in-law sounds so stuffy and formal to me. She’s so much more than that!)
Every Christmas morning, my husband and I open presents with his family and have breakfast. I love Christmas morning breakfast. Scrambled eggs, monkey bread, cinnamon rolls, french toast, fruit, omelets… The first year I ate breakfast with them there was this pink-ish dip and everyone was eating their scrambled eggs in it. I remember whispering to my Husband “Umm… what’s that?!” He replied, “You have to try it with your eggs! You’ll never go back to ketchup again.” Oh baby. He was right.
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Bacon and Egg Cupcakes with Cream Cheese Salsa “Frosting”
Recipe adapted from Fat Girl Trapped in a Skinny Body <– Don't we all wish we had THAT problem? lol
Makes 12 cupcakes
12 slices bacon (I used thick cut maple bacon)
8 large eggs
1/2 cup shredded cheddar cheese and extra for garnish
pinch of salt
1/4 tsp black pepper
2-8oz cream cheese, softened (I used Neufchatel instead)
1/2-1 cup salsa (I used 1 cup Pace Picante chunky mild salsa)
1 slice of bread, toasted (optional)
To make “cupcakes”–
Preheat oven to 350F. Lightly coat cupcake pan with non-stick spray.
In a bowl, whip the eggs, salt, pepper and cheese with a fork. Wrap 1 piece of bacon around the inside of each cupcake tin.
Fill each bacon lined cupcake tins about 3/4 full with the egg mixture. Bake for 30-35 minutes, until the egg cups are golden brown and don’t jiggle. Use a knife to remove from each tins.
Let cool slightly while you make the frosting.
To make frosting–
In a stand mixer, fitted with a flat beater, add cream cheese and salsa. Mix until well combined.
Using a Magic Tip 9ST or your favorite round tip (just make sure that the tip opening is big enough for the salsa chunks to fit through), pipe frosting onto each cupcake.
Garnish with shredded cheese and piece of toast.
Husband rating: A+
He said they are good without the “frosting” but GRRRRREAT with the frosting.
Wifey rating: A+
I love breakfast foods and when you make it a cupcake, it’s EVEN better especially when this self-proclaimed cupcake liner addict is using bacon as an edible cupcake liner. Is there nothing bacon can’t do?? Yum!
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