Savory Breakfast Cupcakes Recipe

Name: Savory Breakfast Cupcakes
Prep time: 15 min
Cook time: 21 min
Total time: 41 min
Ingredients: 11 large eggs, divided; 1 cup all-purpose flour; 0.75 cup milk; 2 tablespoons baking powder; 1 tablespoon brown sugar; 0.25 teaspoon salt; 1.25 cups breakfast sausage

Cook Time: 21 minutes

Breakfast Sausage Cupcakes

Ingredients

11 large eggs, divided
1 cup all-purpose flour
cup milk
2 tablespoons baking powder
1 tablespoon brown sugar
teaspoon salt
1 cups breakfast sausage

Directions

Step 1: Preheat the oven to 360F (182C).

Step 2: In a bowl, beat 1 egg using an electric mixer. Add the flour, milk, baking powder, brown sugar, and salt. Mix until smooth, similar to pancake batter consistency.

Step 3: In a separate bowl, whisk the remaining eggs until fluffy.

Step 4: Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and crumbly, about 5 minutes.

Step 5: Pour approximately inch of pancake batter into each cup of a 12-cup muffin tin. Add inch of the beaten eggs into each cup as well.

Step 6: Bake in the preheated oven for about 8 minutes.

Step 7: Top the cupcakes with the cooked sausage and continue baking for an additional 8 minutes or until the cupcakes are fully set.

Step 8: Let cool for about 5 minutes before serving.

Cook's Note

If you prefer, you can substitute water for the milk.

Nutrition Facts (per serving)

Calories	147
Total Fat	8g
Saturated Fat	3g
Cholesterol	179mg
Sodium	470mg
Total Carbohydrate	11g
Dietary Fiber	0g
Total Sugars	2g
Protein	9g
Calcium	183mg
Iron	2mg
Potassium	127mg

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.

FAQ about Savory Breakfast Cupcakes Recipe

Savory Breakfast Cupcakes should be stored in an airtight container in the refrigerator for up to 3 days. If you'd like to keep them longer, you can freeze them for up to 2 months. To reheat, simply microwave or warm them in the oven.

Yes, you can prepare the cupcake batter and cooked sausage in advance. Store them separately in the refrigerator and assemble the cupcakes just before baking. This can save you time in the morning.

Yes, you can use turkey sausage, chicken sausage, or even vegetarian sausage if you prefer. Just ensure it's cooked through and crumbled before adding it to the cupcakes.

You can try using egg substitutes like flaxseed meal or chia seeds mixed with water, or other vegan egg replacements available in the market. The texture may vary slightly but it should still hold up well.

Absolutely! You can add finely chopped vegetables like spinach, mushrooms, or bell peppers to the sausage mixture or directly into the batter for extra flavor and nutrition.

To reheat the cupcakes, you can microwave them for about 30 seconds to 1 minute, or place them in a preheated oven at 350°F (175°C) for 5-10 minutes until warmed through.

Yes, you can make the batter the night before and store it in the refrigerator. Just give it a good stir before using it the next day, as it might thicken up slightly.

These cupcakes are delicious on their own, but you can pair them with a side of fresh fruit, a light salad, or a dollop of sour cream or salsa for added flavor.

Yes, you can easily double the recipe. Just make sure you use a larger muffin tin or bake them in batches. The baking time may increase slightly depending on the size of your muffin cups.

This recipe yields 12 cupcakes.

Cook Time: 10 minutes

Savory Breakfast Cupcakes Recipe