Breakfast Cornbread Cupcakes with Smokey Bacon, Gouda and Eggs

August 25, 2016

The month of August is chock full of celebrations in our house with three birthdays and an anniversary.  Since it makes absolutely no sense to pick up a decorated grocery store sheetcake for just four people, our go-to is small batches of cupcakes.




Especially a really chocolately cupcake with chocolate frosting.  You can’t really feel too bad about eating a single cupcake, rather than powering down 2 or 3 jumbo slices of cake.

And without a lot of leftovers, there isn’t a temptation to eat leftover cupcakes the next morning and with every subsequent meal.

But what if there were a way to make cupcakes the meal themselves?  Such as a breakfast cupcake

To my 5 year old, that’s not really a crazy idea.  After all, I’ve gone on at length many times about how amazing cold pizza is for breakfast and all the reasons why.  He’s also seen numerous ways in which I’ve turned the previous night’s dinner into some sort of omelet or frittata.

So turning breakfast into a cupcake really isn’t a stretch.  I’ve done a similar breakfast recipe before, based on quinoa, with eggs and cheese.  Here we’ll make it more of a cupcake with cornbread mix.

You might have come across this “dessert for breakfast” trend before.  Such as smoothie bowls, pancake parfaits…even breakfast popsicles.  This is a great savory recipe that goes in a different direction and is an alternative to those sweet-tooth breakfasts.

To keep it really simple, we’re going to go with off-the-shelf Jiffy cornbread mix which makes 6 muffins.  With the added cheese, eggs and bacon, you’ll likely end up with about 8.

One thing I learned is to not cook the bacon and eggs all the way.  You’ll want to leave the bacon a bit undercooked and the eggs a bit runny.  They’ll keep cooking in the oven and this will keep them from drying out.

For maximum flavor, I went with a thick-cut applewood smoked bacon and a smoked gouda.  Your choice of bacon and cheese is completely up to you….shredded cheddar would be perfectly amazing as well.  Just go with a thicker cut of bacon to keep a meaty, chewy texture.  Your garden variety thin-sliced bacon will get all crumbly and dry out in this recipe.

If you come up with a really tasty alternative combination or variation, I’d love to hear about it.
 


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Breakfast Cornbread Cupcakes featuring Smokey Bacon, Gouda and Eggs
By , simpleawesomecooking.com
Published:
Cornbread Cupcakes with Bacon, Eggs and Cheese are a popular "Breakfast Dessert"
Prep time:
Cook time:
Total time:
Yield: 8 Cupcakes
Ingredients:
  • 1 Box of JIFFY Cornbread Mix
  • 1/3 Cup Milk
  • 1/2 Cup Shredded Cheese
  • 6 Slices of Thick Cut Bacon
  • 5 Eggs
Directions:
  1. Prepare the JIFFY Cornbread according to the directions (mix, 1 egg, milk) in a large bowl and mix in the cheese
  2. While the mix is standing, cook the bacon until not quite all the way done in a large skillet and reserve some of the fat for the eggs
  3. Tear the bacon into small pieces, reserving about 8 pieces about 1 inch long
  4. Lightly scramble the 4 remaining eggs and leave them a little runny
  5. Place at least 8 muffin tins into a cupcake pan and fill them about halfway with the batter
  6. Spoon in the eggs and bacon and push them into the batter. Press a longer bacon piece on top
  7. Cook in your oven according to the box directions



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