Breakfast

Cheddar Bacon Egg Cupcakes is for Breakfast.

Cheddar Bacon Egg Cupcakes takes 10 minutes to prepare.

Cheddar Bacon Egg Cupcakes takes 30 minutes to cook.

Cheddar Bacon Egg Cupcakes makes 12 servings.

The ingredients for Cheddar Bacon Egg Cupcakes are:

6.0 serving Eggs - Jumbo Grade A Eggs - California Ranch Fresh - 1 Egg = 1 Serving (63g)
2.0 serving Bacon - Oscar Mayer Center Cut 3 slices
0.5 cup Kraft Finely Shredded Sharp Cheddar Cheese
2.0 serving Green Onion (fresh-1 stalk)
8.0 oz Almond Breeze Almond Milk, Unsweetened Original, shelf stable
1.0 serving LITTLE WHITE POTATOES - 1 SERVING = 5 POTATOES (110G)
3.0 serving Annie's Naturals Organic Dijon Mustard, 1 tsp

Here is how you make Cheddar Bacon Egg Cupcakes:

Preheat oven to 400? F Cook potatoes and bacon and chop them up. Chop up 2 green onion stalks. Add to the rest of the ingredients and mix well. Pour mixture into 12 greased cupcake molds. Set a larger pan in oven and fill with 1.5 cups of water. Set cupcake tin in pan. Bake for 15 minutes then turn pan and bake for another 15 minutes. Done when inserted toothpick is clear.Serving Size: 1 egg cupcakeNumber of Servings: 12.0Recipe submitted by SparkPeople user DMOCKENHAUPT.

The nutritional information for Cheddar Bacon Egg Cupcakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 84.7

• Total Fat: 5.5 g
• Cholesterol: 141.7 mg
• Sodium: 159.2 mg
• Total Carbs: 2.4 g
• Dietary Fiber: 0.3 g
• Protein: 6.4 g