Earlier this week I saw a video showing how to make bacon-wrapped egg cupcakes. I was so inspired that I made the recipe twice. The first time I did a scrambled egg version, The second time, I took the advice in the video and did the eggs “sunny side up”.
I had made up bacon ahead of time. My jowl bacon didn’t wrap as well as the bacon did in the video. Having more uniform sized pieces would have made the cupcake more pretty, but won’t make a difference with the cupcake taste or structural integrity. To prevent the cupcake from sticking to the tray, I smeared in some bacon fat first.
Wrapping the cupcake tray with bacon.
Here I added the scrambled eggs.
Bacon Egg Cupcakes Take #1
The next day I didn’t scramble the eggs and just placed them in whole.
Bacon Egg Cupcakes Take #2
The video states to bake the eggs, but never states a temperature. I did these at 385 degrees for 15 minutes. Take #1 tasted good, but Take #2 was excellent. For Take #3, I am going to sprinkle in some red pepper flakes.