Sriracha Bacon And Egg Breakfast Cupcake Recipe

Sriracha Bacon And Egg Breakfast Cupcake — For something quick and easy when you’re on the go, make these Sriracha Bacon And Egg Breakfast Cupcakes in advance for some much needed morning energy.

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Considering Jared and I are on the go trying to make this whole small business thing happen day in and day out, it usually means a lot of eating on the run.

In an effort to cut out some of the frozen junk we’ve gotten semi used to, prepping meals in advance — like this Sriracha Bacon And Egg Breakfast Cupcake recipe — to heat up on the go is becoming my new best friend!

They also pack a pretty good amount of protein. So they stick with you through lunch, which I love. I’m all about the smoothie craze as much as the next gal.

But it doesn’t matter what’s in that thing, I’m ready to eat an arm by 10:30am. Call me Big Hungry, but I can’t help it!

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Ingredients Needed To Make Sriracha Bacon and Egg Breakfast Cupcakes

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How To Make Sriracha Bacon and Egg Breakfast Cupcakes

Preheat the oven to 350F.

Cook the strips of bacon. Set aside to cool, and then crumble into small pieces. I used about 8 pieces. 

Sauté the green and red peppers and onions (with a splash of oil and salt and pepper to taste) over medium heat until soft. Add in the garlic just before removing from the heat. Stir, then set aside.

In a large bowl, whisk all 8 eggs. Then, stir in the veggie mixture along with the bacon crumbles. Stir as much Sriracha as you’d like. I like things a bit spicier so I used 2-3 tablespoons (or a really generous squeeze).

Pour the mixture evenly into a greased cupcake pan, filling all 12 slots just short of the top.

Bake for 15-18 minutes, or until a toothpick comes out clean or until the tops are firm to the touch.

Meanwhile while the cupcakes are baking, combine the The Laughing Cow®  White Cheddar Cheese Wedges into a bowl and stir until it’s nice and fluffy.

When the egg cupcakes are cool enough to eat, pipe or spoon a dollop of the whipped White Cheddar Cheese Wedges on top, and serve immediately.

And serve immediately!

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How To Store Your Egg Cupcakes

If you’re going to be saving the rest for breakfast during the week like we did, store in an airtight container, being sure to consume them within 3-4 days.

You can also save them in an airtight container in the freezer, and let them thaw in the refrigerator the night before you’ll be reheating them.

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What are some of your favorite go-to power breakfasts?! I also want to refine the art of the chia yogurt/pudding, but I haven’t quite fine-tuned how to get it just the right thickness.

Be sure to let us know if you love a recipe or project by sharing it with #mysugarandcloth!

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Sriracha Bacon And Egg Breakfast Cupcake

Sriracha Bacon And Egg Breakfast Cupcake

Sriracha Bacon And Egg Breakfast Cupcake Recipe

Print Recipe
5 from 1 vote
For something quick and easy when you’re on the go, make these Sriracha Bacon And Egg Breakfast Cupcakes in advance for some much needed morning energy.
Prep Time45 mins
Cook Time15 mins
Total Time1 hr
Course Bites
Cuisine Breakfast

Equipment

  • Large mixing bowl
  • Cupcake pan

Ingredients

  • 1 container The Laughing Cow®  White Cheddar Cheese Wedges
  • 1 tbsp coconut oil
  • 8 eggs
  • 1 cup red pepper chopped
  • 1 cup green pepper chopped
  • 2 cup baby spinach roughly chopped
  • 1/2 cup onions chopped
  • 1/2-1 cup bacon cooked and crumbled, about 8 pieces
  • 1/2 tsp minced garlic
  • Salt and pepper to taste
  • Sriracha

Nutrition

Calories: 151kcal | Carbohydrates: 2g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 119mg | Sodium: 62mg | Potassium: 126mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1062IU | Vitamin C: 28mg | Calcium: 25mg | Iron: 1mg
Servings: 12
Calories: 151kcal

Notes

  • Store in an airtight container in the refrigerator up to 3-4 days.
  • To freeze, store in an airtight container in the freezer, and thaw in the refrigerator the night before reheating.

Instructions

  • Preheat the oven to 350F.
  • Cook the strips of bacon and set aside to cool. Once cool, crumbled into small pieces.
  • Sauté the green and red peppers and onions over medium heat until soft with a splash of oil and salt and pepper to taste.
  • Add in the garlic just before removing from the heat, stir, then set aside.
  • In a large bowl, whisk all 8 eggs, then stir in the veggie mixture along with the bacon crumbles. Add in any amount of Sriracha desired. I like things a bit spicier so I used 2-3 tablespoons (or a really generous squeeze).
  • Pour the mixture evenly into a greased cupcake pan, filling all 12 slots just short of the top.
  • Bake for about 15-18 minutes, or until the tops are firm to the touch or if an inserted toothpick comes out clean.
  • While the egg cupcakes are baking, combine the The Laughing Cow®  White Cheddar Cheese Wedges into a bowl and stir until it’s nice and fluffy.
  • When the egg cupcakes are cool enough to eat, pipe or spoon a dollop of the whipped White Cheddar Cheese Wedges on top, and serve immediately.
KEYWORD: bacon, bites, breakfast, eggs, energy bites, laughing cow cheese, siracha, sugar and cloth
This post is made possible by The Laughing Cow® . Thanks so much for supporting the brands that keep bigger and better DIY’s and even sweeter sweets coming straight to your inbox everyday!

 

12 thoughts on “Sriracha Bacon And Egg Breakfast Cupcake Recipe”

  1. YUM! I’m trying to eat more filling meals to cut out snacks but am always on the go so these would be perfect for me! Will definitely give these a go.

    ISOSCELLA | http://isoscella.blogspot.co.uk

    Reply
    • Thanks, Melanie! It really is perfect for when you’re trying to run out the door! Let us know what you think of the recipe :)

      Reply

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