Breakfast Cupcakes Recipe 445

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-count muffin tins with paper cupcake liners.
• Combine the all-purpose flour, cake flour and baking soda in bowl; set aside. In a separate bowl, mix the sour cream, vanilla and eggs; set aside.
• Heat the beer and butter in a saucepan over medium-high heat until the butter is just melted. Stir in the cheese, remove from the heat and whisk in the brown sugar. Slowly add the beer mixture to the egg mixture, stirring. Fold/gently stir in the dry mixture, then fold in the bacon.
• Fill the muffin cups three-quarters full with the batter. Bake until an inserted toothpick comes out clean, 20 to 25 minutes. Let the cupcakes cool on a wire rack.
• For the hollandaise sauce: In the container of a blender, combine the egg yolks, lemon juice, Worcestershire, vinegar and hot sauce. Cover and blend for about 5 seconds.
• Put the clarified butter in a glass measuring cup. Heat in the microwave until completely melted and hot, about 1 minute. Set the blender on high speed and pour the butter into the egg yolk mixture in a thin stream; it should thicken almost immediately. Fold in the chopped parsley once the sauce has thickened. Season with salt and pepper. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
• Top each cupcake with a fried egg and add some hollandaise. Serve warm.

Steps:

• Preheat oven to 375. Spray only 8 cups of a muffin baking pan with the cooking spray. Open the tube of crescent roll dough and unroll and separate each triangle. Cut each triangle in such a way so that you can line the bottom and sides of each sprayed muffin cup with dough. It is okay if the dough extends above the top edge of the cup. Sprinkle the cheese into each cup equally, using all of the cheese. Sprinkle the ham into the cups as well, reserving some for garnish if you'd like. Optional: if your oven is preheated at this point, you can put the muffin pan into the oven for 5 minutes. This will help the dough and melting cheese seal up the bottom of the cupcake so that your filling stays within the bread. If you skip this step, your cupcakes should still work just fine (though I haven't tried it!). In a separate bowl, beat the eggs together with the sour cream. Add the salt and pepper to your taste. With a large spoon or small measuring cup, spoon the egg mixture equally among the eight cups. Be careful not to fill to the top edge as the eggs will likely overflow before they are set. Sprinkle the top of your cupcakes with your leftover ham and other garnishes. Bake for 15-20 minutes. When a knife inserted into the center of a cupcake comes out clean, they are done!

Steps:

• Preheat oven to 400 degrees F.
• Grease a muffin tin, or line with foil cupcake liners.
• Mix together hash browns, oil, salt, and pepper.
• Divide hash brown mixture between the 12 cups.
• Bake for 35-40 minutes or until hash browns turn golden.
• While they are baking, mix together eggs, milk, bacon, cheese, and spinach.
• Divide and pour evenly over cooked hash browns. Bake for 10-13 minutes or until eggs are fluffy and cooked through.
• Let them cool for a few minutes.

Steps:

• Preheat oven to 360 degrees F (182 degrees C).
• Beat 1 egg in a bowl using an electric mixer. Add flour, milk, baking powder, brown sugar, and salt. Mix until smooth like pancake batter.
• Whisk the remaining eggs in a separate bowl until fluffy.
• Heat a large skillet over medium-high heat. Cook sausage, breaking it up with a spoon, until browned and crumbly, about 5 minutes.
• Pour about 1/4 inch of pancake batter into each cup of a 12-cup muffin tin. Add 1/4 inch of beaten eggs to each cup.
• Bake in the preheated oven, about 8 minutes. Top cupcakes with sausage and continue baking until set, about 8 minutes more. Let cool, about 5 minutes.