Cupcakes are the perfect size for a lot of things. I’ve prepared meatloaf cupcakes in the past and they were a huge hit. It made sense to try something in the breakfast realm. Ingenious but easy and full of possibilities. I added salsa to one of the cups, and avocado with grated cheese to another. I like my yolks intact and a little soft. You can crack the eggs with the yolk whole or scramble the eggs if you want. Your choice, go for it!
Pre-heat the oven to 400 degrees.
Using a cupcake pan, line each cup with bacon. Wrap around the sides and a half of a piece on the bottom. Doesn’t have to be perfect and overlap just a little. (sorry I used a scratched up pan for my photos.) Side note: after making these so much I prefer to cook the bacon halfway before using them to line the pan.
Next either drop in a full egg or scramble an egg and pour in. Add what you want. Plain is good too.
Bake for about 15 minutes or until the eggs are done the way you like them. That’s it!