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Breakfast Cupcakes

Thursday, March 27, 2014

Sharing a recipe that I’m pretty sure you’re gonna love, its simple, fun to make and perfectly delicious. Not to mention pretty low-carb (just one tiny piece of bread, it barely counts) so let me tell you about the Breakfast Cupcake, its bacon, eggs, mushrooms – all baked into one little compact cake-form. Serve with a side of fruit and some simple salad – its ideal for a brunch party, shove everything in the oven and relax with your friends instead of standing by the stove.


INGREDIENTS: Eggs (1 per cupcake), Bacon (2 slices per cupcake), Mushrooms, Sliced Bread (1 slice per cupcake) – fresh fruits & vegetables for sides. Juice/Coffee/Tea are essentials too – (and maybe some flowers for the table)

DIRECTIONS: Preheat oven to 180 celsius. Use a glass to cut out circle shapes in sliced bread. Grease Cupcake tin & place bread circles at bottom. Cook bacon, but not to crisp point – just so that its no longer raw. You can fry your mushrooms at this point too. Place  bacon in cupcake tin, curve the bacon into a circle so that it fits into the entire cupcake shape. Throw in mushrooms, crack an egg into each cupcake. Bake in oven for 20 minutes.


I’d serve 2 per person, but they are pretty filling – I’d suggest using a thicker cut of bacon too, thin slices won’t hold their cupcake form as nicely. I’d love to hear what you think, and if you do make it, share it on instagram and tag me!


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