The Virtual Weber Bullet - Your best source for Weber Smokey Mountain Cooker information & discussion on the Web
Barbecue Breakfast Cupcakes
Meat, egg, cheese and hash brown cupcakes ready for the oven
Homemade bacon, egg, cheese and hash brown cupcakes ready to bake
Barbecue breakfast cupcake made using homemade bacon
Barbecue breakfast cupcake made using homemade bacon
Keep The Site Free! Click Here To Shop

I'm always looking for new and interesting ways to use leftover barbecue. I'm also looking for new and interesting things to eat for breakfast. Here's a recipe that combines both—a barbecue breakfast cupcake.

This recipe was published on using bacon as the featured meat, but any smoked meat can be used—think ham, sausage, brisket or pork butt.

Here are some photos I took when making breakfast cupcakes on December 8, 2015.

As on any of the pictures to view a larger image.

Your Shopping List

Buckboard bacon slices
Photo 1
Cooked bacon slices
Photo 2
Chopped bacon in measuring cup
Photo 3

You'll need 3/4 cup of finely chopped smoked meat to make 12 cupcakes. Photo 1 shows two meats I had on hand: homemade bacon and buckboard bacon. I decided to use the homemade bacon.

It took 9 slices of bacon to get the 3/4 cup of chopped bacon shown in Photo 3. The number of slices needed will depend on the size and thickness of your bacon. Better to cook-up too much bacon than too little when making this recipe. I like to bake the bacon on a parchment-lined, rimmed baking sheet pan in a 400°F oven for 15-20 minutes until crispy (Photo 2).

Here's the list of ingredients needed to make these cupcakes.

Ingredients List
1 bag (20 oz) refrigerated shredded hash brown potatoes
2 Tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
6 large eggs
2 Tablespoons milk
3/4 cup crumbled crispy bacon or any finely chopped smoked meat (sausage, ham, brisket, pulled pork)
3/4 cup (3 oz) shredded cheddar cheese
Sriracha sauce, barbecue sauce, or ketchup

Chop the barbecue meat and shred the cheese the night before.

Bake The Cupcakes

Foil baking cups in muffin pan
Photo 4
Seasoned shredded potato mixture
Photo 5
Shredded potatoes in foil baking cup
Photo 6
Shredded potatoes after initial baking
Photo 7
Eggs and milk in mixing bowl
Photo 8
Bacon and cheese added to egg mixture
Photo 9
Pressing down potato with measuring cup
Photo 10
Close-up of pressed potato in foil baking cup
Photo 11
Egg mixture evenly divided among 12 foil baking cups
Photo 12
Barbecue breakfast cupcakes baking in the oven
Photo 13
Finished barbecue breakfast cupcakes resting after baking
Photo 14
Testing for doneness with a paring knife
Photo 15
Three barbecue breakfast cupcakes on a serving dish with sriracha and barbecue sauce
Photo 16
Close-up of barbecue breakfast cupcake made with bacon
Photo 17

Pre-heat the oven to 400°F. Place 12 foil baking cups in a regular-sized muffin pan (Photo 4). Foil baking cups are often lined with a paper cup; remove the paper cup and use only the outer foil cup. Spray foil cups generously with non-stick cooking spray.

Mix the potatoes, oil, salt and pepper in a large bowl (Photo 5). Divide the potatoes evenly among the cups, pressing down lightly (Photo 6). Don't worry that the cups seem too full—the potatoes will cook down during baking, and after baking you'll press them down further to make room for the remaining ingredients.

Bake for 45-55 minutes until the potatoes are golden brown (Photo 7).

Beat the eggs and milk in a medium bowl (Photo 8). Stir in finely chopped barbecue and cheese (Photo 9). Use the bottom of a 1/4-cup dry measuring cup to firmly press the hash browns into their cups (Photos 10-11). Add slightly less than 1/4 cup of the egg mixture to each cup (Photo 12).

Bake for 13-16 minutes until a knife inserted into the middle of the cupcake comes out clean (Photos 13-15). Cool for 5 minutes.

Serve the cupcakes with Sriracha sauce, barbecue sauce or ketchup on the side.

Updated: 08/18/2017

Back to Cooking Topics

Help support TVWB with your shopping Buy the WSM @
The Virtual Weber Bullet
The Virtual Weber Bullet is your best source for Weber Smokey Mountain Cooker information and discussion on the Web. Popular with competition barbecue teams, the WSM is an easy-to-use water smoker that's equally at home in the backyard. See the WSM and its component parts; get recipes, usage tips, and modification ideas; check-out BBQ-related resources; and discuss the WSM with owners and enthusiasts in our online forums.
About TVWB

Welcome Message
Site Map
How To Use TVWB
Recent Articles & Site Updates
The History of TVWB

Facebook  Twitter  You Tube  Instagram

Get The TVWB Newsletter

Email Address

Subscribe to our monthly e-mail newsletter to learn about new articles, tips, recipes, and prize drawings.

Terms of Use   |   Privacy Statement   |   Learn How You Can Support TVWB   |   Advertising On TVWB   |   Contact Us

© 1997-2019 Chris A. Allingham LLC
The Virtual Weber Bullet is an unofficial Weber product fan site and is not affiliated with Weber-Stephen Products LLC.

The Virtual Weber Bullet is a participant in the Amazon Services LLC Associates Program,
an affiliate advertising program designed to provide a means for sites to earn
advertising fees by advertising and linking to

WSM 14 WSM 18 WSM 22 Donate Using PayPal TVWB t-shirts & logostuff