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Sriracha Bacon And Egg Breakfast Cupcake
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5 from 5 votes

Sriracha Bacon Breakfast Egg Muffins Recipe

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 minutes
Cook Time15 minutes
Total Time1 hour
Course: Breakfast
Cuisine: Muffins
Keyword: breakfast egg muffins
Servings: 12
Calories: 151kcal

Equipment

  • Large mixing bowl
  • Cupcake pan or muffin pan

Ingredients

  • 1/2-1 cup bacon cooked and crumbled, about 8 pieces
  • 1 tbsp cooking oil
  • 1/2 cup onions chopped
  • 1/2 tsp minced garlic
  • 1 cup red bell pepper chopped
  • 1 cup green bell pepper chopped
  • 2 cup baby spinach roughly chopped
  • 2 tbsp Sriracha more of less depending on your spice preference
  • 8 eggs
  • 1 container The Laughing Cow®  White Cheddar Cheese Wedges
  • Salt and pepper to taste

Instructions

  • Preheat your oven to 350°F (175°C).
  • To make the bacon crumbles: In a skillet over medium heat, cook the bacon slices until they are crispy. Remove the bacon and place it on a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces.
  • In the same skillet over medium heat, using a teaspoon of the bacon grease or some cooking oil, sauté the garlic, onions, spinach, and diced green and red bell peppers and onions until they become soft and tender, about 4-5 minutes. Season with a pinch of salt and pepper. Stir, then set aside.
  • In a large mixing bowl, crack the 8 eggs and whisk them together. Add in crumbled bacon, sautéed and vegetable mix. Then, stir in as much Sriracha sauce as you like. Mix everything well to combine. Adjust the Sriracha to your preferred level of spiciness.
  • 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 egg mixture evenly into a greased cupcake pan or muffin pan. Fill each slot nearly to the top. We used a cupcake pan for smaller bite-sized egg muffin cups.
  • Bake for 15-18 minutes in the preheated oven, or until a toothpick comes out clean or until the breakfast muffins are set in the middle and the tops are slightly golden.

To make the whipped cheese topping:

  • While the breakfast egg muffins 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.

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