Bacon Wrapped Egg Cupcakes

I love lazy weekend as I can get up late and there is no hurry to get anything ready or to go anywhere. Also my happy weekend means a relaxed one with yummy food! Both the boys are early risers, so I don't get much time to prepare their favorite breakfast on weekend. 

Off late I've collected several yummy breakfast recipes which are easy to make but a lovely way to start the day. Bacon Wrapped Egg Cupcakes is one of them, favorite breakfast to my 6 years old. 

Couple of my friends have been asking me to post some back-to-school lunch recipes. This one is not very usual kid's lunch but will go well for a change once in a month.   

I do not experiment much for my kid's school lunch. As my son is picky eater, I give him whatever he likes. Usually he carries chicken sandwich, Potato / Chicken wrap, any quick fix pasta, meatballs, smashed potato, steamed or stir fry veggies. Recently I tried this Bacon wrapped Egg Cupcakes with some baked potato wedges and some vegetables. He really liked it as the lunchbox returned empty.

Bacon Wrapped Egg Cupcakes, is not technically a cupcake in the traditional sense, but a cute and impressive addition to any breakfast or brunch spread. It uses minimal ingredients and takes less than 30 minutes to whip together. You can add green or red peppers and onion with egg though. Most of the time I do not add any vegetables or meats with the egg, except cheese.

Try it for your kids, they will surely enjoy!

Recipe of Bacon Wrapped Cupcakes : for 12 cupcakes

Ingredients :

Eggs : 9 

Bacon : 12 slices 

Cheese : 1 cup, Shredded Cheddar  ( or as per your choice )

Chopped Vegetable : 1 cup (optional ) you can add chopped onion, green or red bell peppers, tomato, mushroom. 

Fresh herbs : 

Salt : 

Pepper : 

Method :

1. Preheat the oven to 375 degrees F.

2. Cook the Bacon on medium heat, until it is brown but not crisp.

3. Spray muffin tin and line each cup with a bacon around the edges.

4. Take a big bowl and whip all eggs. Add cheese, vegetables, salt, pepper and other desired herbs to it. Mix them together.

5. Evenly pour the egg mixture into each cup. Fill it about 1/2 way.

6. Bake about 15 to 20 minutes, until egg is done.

7. Pop out and serve. 

Note : Wrap tightly in plastic wrap, then refrigerate up to 24 hours before serving.

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