Cupcakes For Breakfast – 4 Simple Recipes

If you are a cupcake addict like me then you will love the idea of serving cupcakes for breakfast with these fun ideas:

Bacon and Egg Savory Cupcakes

from: Pillsbury

INGREDIENTS

16 slices bacon

1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits

8 eggs

Salt and pepper, if desired

DIRECTIONS

1 Heat oven to 350°F. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in the oven.) Set aside.

2 Spray 8 jumbo muffin cups or 8 (6-oz) glass custard cups with cooking spray. Separate dough into 8 biscuits. Place 1 biscuit in each muffin cup, pressing dough three-fourths of the way up sides of cups. Place 2 bacon slices in each biscuit cup, and crack an egg over each. Season with salt and pepper.

3 Bake 25 to 30 minutes or until egg whites are set. Run a small knife around cups to loosen. Serve immediately.

Dress these biscuit cups up with a sprinkle of shredded English Cheddar cheese.

Place a large piece of foil on oven rack below cupcake pans while baking to catch any drips.

Blueberry Pancake Cupcakes

Do you kids love Blueberry pancakes then they are going to love Your Cup of Cakes homemade blueberry pancake cupcake recipe filled with berries. Click here to get the full recipe.

Maple French Toast & Bacon Cupcakes

French toast becomes cupcakes with this maple french toast & bacon cupcake recipe from Pass the Sushi. Just don’t forget the syrup for this sweet breakfast cupcake. Click here for the recipe and how to instructions.

Frittata Cupcakes

Not only will your kids love these frittata cupcakes but they are perfect for on the go you can make them ahead then quickly warm up in the microwave as your kids run out the door to begin their day. Skinny Mommy gives her full recipe and how to instructions. Click here to get the recipe now.