Egg Cupcakes recipe

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Ingredients

1 (12 ounce) package bacon
6 eggs
2 tablespoons milk
1 teaspoon butter, melted
¼ teaspoon dried parsley
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup diced ham
¼ cup shredded mozzarella cheese
6 slices Gouda cheese

Nutrition Info

309.7 calories
carbohydrate: 2.1 g
cholesterol: 249.2 mg
fat: 22.9 g
fiber: : -
protein: 23.1 g
saturatedFat: 10.3 g
servingSize: -
sodium: 987.7 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. 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.

  3. Line 6 cups of a nonstick muffin tin with bacon slices. Chop leftover bacon slices and sprinkle over the bottom of each cup.

  4. Whisk eggs, milk, butter, parsley, salt, and pepper together in a large bowl. Stir in ham and mozzarella cheese.

  5. Pour egg mixture into the bacon-lined cups, top with Gouda cheese.

  6. Bake in the preheated oven until Gouda cheese is melted and eggs are set, about 15 minutes.

Recipe Yield

6 servings

Recipe Note

Sunday morning breakfast treat.

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