Today’s post is brought to you by Frank, my trusty co-chef and resident pasta master.

When Frank first told me about his idea to make breakfast cupcakes, I couldn’t help but laugh at him a little bit. I asked him if they were something he found while browsing Pinterest, because really… where else would you find such a recipe? Reddit, as it turns out.

After he made the “cupcakes” for the first time, I was definitely more convinced. They basically take all of the essential elements of a classic breakfast (bacon, eggs, and toast) and pack them into a compact single-serving. We embellished ours with some diced onion and red bell pepper and topped them with cheese.

Frank served these as a quick and easy brunch on Easter morning and they were a huge hit! Next time, I won’t doubt his crafty kitchen ideas.

Breakfast Cupcakes

Ingredients
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12 slices bacon
2 T softened butter
12 slices of thick bread, like Texas Toast
12 eggs
1/2 red bell pepper, diced
1/2 onion, diced
1/2 c. shredded cheese (cheddar, Monterrey jack, pepper jack, etc.)

Instructions
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Preheat the oven to 400 degrees Fahrenheit .

Fry the bacon, working in batches if your pan isn’t big enough, until cooked but still pliable (about 3 minutes per side). Remove to a paper towel-lined plate.

Butter the inside of a cupcake pan, coating each cup thoroughly.

Using a cookie cutter or drinking glass, cut 12 rounds out of the bread and squish them down inside each cup of the cupcake pan.

Wrap one piece of bacon around the inside of each cup, setting it just on top of the bread.

Place a small pinch of onion and pepper (about 1 tsp) into each cup. Then, crack one egg into the center of your bread and bacon cup.

Top each cupcake with shredded cheese. Transfer the pan to the oven and bake for 12 minutes for a slightly runny egg yolk, 15-18 minutes for a well-done egg yolk.

Remove from the oven and let cool slightly. Finally, run a butter knife around the edge of each cupcake and pop them out of the pan. Serve as-is or with your favorite hot sauce!