Egg n’ Bacon Cupcakes with Chipolte Cream!

Yes, you read that right. No, it’s not quite what you think.

When I woke up to a Facebook post of the below picture from a friend suggesting I work my magic, stating he knew I could make these even more awesome, I couldn’t resist. Challenge accepted.


Making something more awesome and taking it to a higher level is the name of my game! 😉 I did a little research to get an idea of how others have gone about making these cupcakes. For the record, I personally think a savory cupcake is not a cupcake, it’s a muffin!! And these are more of an omelet baked in a cupcake tin. I digress. I found a recipe that was a good base but was lacking in the “WOW” department. I did what I do best, I kicked it up a few notches, resulting in Eggs n’ Bacon Cupcakes with Chipolte Cream.

This recipe can be manipulated as you wish to suit your tastes! The Chipolte Cream was the perfect “icing on the cake”, adding a spicy and smokey coolness to the medium bite of the egg and bacon cupcake.

Eggs n’ Bacon Cupcakes with Chipolte Cream

2 red potatoes, peeled and grated
1 bulb shallot, chopped
6 slices of bacon, chopped
1/2 cup (approximately) pepper jack cheese
1/2 fresh jalapeno, seeded, de-ribbed and chopped
8 eggs beaten
1 tablespoon chopped cilantro
Dried Mexican Oregano
Salt
Pepper
Sour Cream
Chipolte seasoning

1. Preheat oven to 350 degrees. Place cupcake tins in 12 cup muffin pan.

2. In a large skillet, fry the bacon pieces over medium heat until browned and crisp. Drain out half the bacon grease. In the remaining bacon grease over medium heat, saute grated red potatoes and shallot. Season with salt and pepper to taste. Continue to saute until browned, but not cooked all the way thru. Potato and shallot mixture should be slightly soft. In a medium sized bowl, beat eggs, add jalapeno, cilantro and season to taste with oregano, salt and pepper.

3. Fill bottom of each cupcake tin with potato shallot mixture, top with a generous pinch of cheese and chopped bacon. Pour egg over the top and bake until firm, about 12 minutes.

Layers of sautéed red potato & shallots, cheese and bacon.

 

Fill with beaten egg mixture.

4. Using desired amount of sour cream, season to taste with chipolte seasoning and a dash of salt.  Top Egg n’ Bacon Cupcake with a dollop of chipolte cream and garnish with chopped bacon. Serve while still warm.

Egg n' Bacon Cupcakes with Chipolte Cream!

 Tip: if you plan to reheat these, don’t use foil based cupcake tins! 😉

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4 thoughts on “Egg n’ Bacon Cupcakes with Chipolte Cream!

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