3 Cheese ‘N Bacon Breakfast Cupcakes

I made a recipe similar to these unusual cupcakes years ago for a brunch. Everyone loved them and I decided that they would be perfect for the Instructables Cheese Speed Challenge! They feature 3 kinds of cheese....shredded cheddar, ricotta and cream cheese. These cheesy sweet and savory breakfast cupcakes are fun to make, fun to serve, fun to look at and fun to eat!

mixer

muffin tin

medium bowl

rubber scraper

sharp knife

butter knife

cupcake scoop or measuring cup

piping bag or

press with a decorating tip

For the cupcakes

1 round waffle, toasted

4 strips bacon, cooked and crumbled

1 cup shredded cheddar cheese

1/4 cup ricotta cheese

3 large eggs

1/8 teaspoon salt

2 tablespoon spring onion slices

For the Icing

3 tablespoons butter, softened

4 ounces cream cheese, softened

1 3/4 cups confectioner's sugar

2 tablespoon maple syrup

Preheat oven to 375 degrees F.

Spray 6 muffin cups with no-stick cooking spray.

Cut toasted waffle into 6 equal pieces. Place one waffle piece in bottom of each prepared muffin cup.

Top waffles evenly with 3/4 of the crumbled bacon.

Reserve 1 tablespoon shredded cheddar cheese and 1 tablespoon spring onions. In medium bowl, combine remaining cheddar cheese, spring onions, ricotta cheese, eggs and salt.

Scoop the mixture over bacon and waffles in muffin cups.

Bake 17 minutes or until cupcakes are set and golden brown. Let cool in pan 5 minutes. Run knife around edge of each cupcake. Remove from pan. Set aside.

In a large mixing bowl, combine butter and cream cheese. Beat using an electric mixer until well combined.

Add confectioners sugar and maple syrup; beat until smooth.

Pipe or spread frosting over each cupcake.

Top with remaining cheddar cheese, bacon and spring onions.

You are now ready to serve your 6 cheesy breakfast cupcakes! You can easily double or triple the recipe depending on how many guests you will be serving. I hope you give this recipe a try! I know you will enjoy them a much as I do!!