Sundried Tomato And Sausage Egg Cupcakes

Looking for a healthy, grab-n-go breakfast? The realm of grab-n-go breakfasts used to be a place ruled by muffins, bagels, power bars, fruit, and coffee. (Good Morning Sugar and Improperly Prepared Grains!) Not anymore. AndreAnna of Life As A Plate has created yet another wonderful recipe to share with us — the perfect grain-free, sugar-free breakfast for those on-the-go. Thank you AndreAnna!

One of the biggest requests I get is for more breakfast options, especially for people on the go who don’t have the option to cook breakfast every morning. These “cupcakes” are perfect to make on the weekend and grab one or two (or three) each morning. So while yes, these do include eggs – the very traditional breakfast fare people tend to get bored of – these are so easy to make and have a fancy gourmet flavor at the same time. They’re light and fluffy but pack a big nutritional punch with over 9 g of protein per cupcake.

If you can find them in your store, get the sundried tomatoes in the olive oil; these are moister. If you can’t find them and find your tomatoes are a little dry, simply put the sundried tomatoes in a bowl with olive oil and let sit for a couple hours before hand.

I also used a mild turkey breakfast sausage for this because I prefer that the taste not overwhelm the entire cupcake. You can use whatever sausage you prefer. I used a whole dozen eggs and this made A LOT of cupcakes, a dozen plus a little Corningware dish. So if you want to, feel free to half it. You can also freeze these individually.

The Players:

  • 12 organic pastured eggs
  • 1/3 c. raw, organic cream or milk
  • 3/4 c. sundried tomatoes, diced into small squares
  • 1 tbsp butter
  • 10 oz. mild turkey breakfast sausage
  • 1/2 cup shredded Asiago cheese, plus some for topping
  • 1/2 tsp. dried Italian seasoning (sub 1/4 tsp oregano, 1/4 tsp parsley)

The How-To:
1) In a large saucepan, brown the sausage with the butter oil, breaking up into small pieces.
2) Add in the diced sundried tomatoes and Italian seasoning as the meat begins to cook through.
3) While this is cooking, beat the 12 eggs and cream in a large bowl. The cream helps fluffy-fy the eggs! (And yes, “fluffy-fy” is so a word.)
4) When meat is finished cooking, stir meat mixture into eggs and add Asiago cheese.
5) Ladle into oiled cupcake tins and sprinkle a little extra cheese on top if you want.
6) Bake at 325 for 25-30 minutes until brown on the edges and cooked through.

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I am a passionate advocate for REAL FOOD -- food that's sustainable, organic, local, and traditionally-prepared according to the wisdom of our ancestors. I'm also an author and a nutrition educator. I enjoy playing in the rain, a good bottle of Caol Ila scotch, curling up with a page-turning book, sunbathing on my hammock, and watching my three children explore their world.

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37 Responses to Sundried Tomato And Sausage Egg Cupcakes
  1. Gayle Trepanier via Facebook
    January 19, 2011 | 4:03 pm

    I personally can do without the cheese (mutant that I am, lol), though I make an egg bake for Marc that has eggs, sausage, fennel, shredded potatoes and cheese.

  2. Jennifer
    January 19, 2011 | 4:04 pm

    Yum! Do you just sub. turkey meat in your breakfast sausage recipe?

  3. Darlene Thomas via Facebook
    January 19, 2011 | 4:11 pm

    this sounds good ..would it come out without the cheese? as I am doing Paleo and no dairy? thank you so much xoxo

  4. Food Renegade via Facebook
    January 19, 2011 | 4:13 pm

    Oh you cheese haters! I never understand you, although I respect you. :) They would come out without the cheese, but have a slightly different texture. I’d probably try adjusting the cream down a little to compensate.

  5. Gayle Trepanier via Facebook
    January 19, 2011 | 4:14 pm

    Could always throw some heavy cream in there with the scrambled eggs!

  6. Darlene Thomas via Facebook
    January 19, 2011 | 4:14 pm

    not that I hate it…I love it…but doing Paleo no cheese is allowed…no milk giving animals in cavemen times…besides dairy doesn’t like me much xoxo

    • L. Lee Coyne Ph.D>
      August 22, 2013 | 5:08 pm

      “Heavy cream” is also dairy. Without the cheese and cream , you basically have an omelet muffin.Dairy may not have been caveman but it does have a 7,000 year old history.

  7. Amy Deeds Barr via Facebook
    January 19, 2011 | 4:14 pm

    This is exactly the recipe I needed. I’ve just removed wheat from the menu (and anything starchy) but eliminated most of my breakfast options. I’m trying this out asap. Tips on freezing them?

    • KristenM
      January 19, 2011 | 8:06 pm

      I think they would freeze well, although I’ve never done it. Reheating without drying them out might take experimentation, but I bet it could be done.

  8. Gayle Trepanier via Facebook
    January 19, 2011 | 4:16 pm

    I personally would enjoy one with spinach, egg, sun-dried tomato & crumbled bacon, served on a ciabatta roll! Though, that would totally blow the grain-free side of it. :) I could handle some swiss or mozzarella cheese. :)

  9. Gayle Trepanier via Facebook
    January 19, 2011 | 4:19 pm

    I love the idea of making them in a muffin pan, I’ve been making the egg bake in a casserole dish. I also have tart molds that would probably work really well. Hmmm.

  10. Sol N Tyne via Facebook
    January 19, 2011 | 4:49 pm

    Awesome!!!!!!!!!!!

  11. Jessica Williams via Facebook
    January 19, 2011 | 4:53 pm

    this is pretty much perfect for my glucose intolerance diet! Bring on the cheese!! :)

  12. Gini Shackelford via Facebook
    January 19, 2011 | 5:07 pm

    Oh wow, those sound delicious, I’m going to try them tomorrow too! Have some raw cheddar that I might sub with. Have you tried these with something besides the sun-dried tomatoes? I wonder if broccoli would work to change it up on occasion…

    • Judie McMath
      January 22, 2013 | 11:30 am

      Just made them with jalapenos instead of sun dried tomatoes, and spicy sausage instead of Italian. Yum! A Diabetic delight!

  13. AndreAnna
    January 19, 2011 | 5:14 pm

    I really like Emily’s sausage recipe over at Joyful Abode but I sub out turkey for this recipe: http://www.joyfulabode.com/2009/07/07/homemade-pork-breakfast-sausage/

    You could also buy organic nitrate-free breakfast sausage.

  14. Food Renegade via Facebook
    January 19, 2011 | 5:22 pm

    I think you could do them with any veggies, really. I’ve used the same idea but with bacon or ham. Used bell peppers & onions. The idea with the sundried tomatoes and asiago cheese is to give them that extra kick when you get bored of the same old eggs, cheese, and bacon/sausage for breakfast. It gives them a gourmet sort of taste. Really nice for a change!

  15. Tanya
    January 19, 2011 | 5:25 pm

    YUM! This looks and sounds awesome.

  16. Jackie Vetter
    January 19, 2011 | 5:28 pm

    About how full did you fill the cupcake tins?

    They look delicious!

  17. AndreAnna McLean via Facebook
    January 19, 2011 | 5:35 pm

    Wow, I took a nap and missed all these comments!! You could sub out the cheese and the cream but it would change the fluffy texture of the egg and make it a little denser. In theory, these cupcakes would work with anything but I chose the sundried tomatoes and Asiago, as Kristen said, to give it a different kick, and a break from the traditional breakfast flavors. Hope you all like them!
    -AndreAnna from Life As A Plate

  18. Gayle Trepanier via Facebook
    January 19, 2011 | 7:15 pm

    I love eggs. :)

  19. AndreAnna
    January 19, 2011 | 8:04 pm

    They don’t rise much so you can fill them flush to the top.

  20. Lorrie Dinsmore Christman via Facebook
    January 19, 2011 | 8:41 pm

    If you were to use egg whites, how many would you use?

    • AndreAnna (Life as a Plate
      January 20, 2011 | 8:58 am

      I never use just egg whites because I need the fat, nutrients, and cholesterol in the yolks, but I’d say to add at least 4-5 more if you want to make the same volume.

  21. Jen
    January 19, 2011 | 9:15 pm

    Wow, this looks FANTASTIC! I adore sundried tomatoes.

    Though using that many pastured eggs…yikes! (I can only get 1 or 2 dozen at a time from the farmer, and she’s an hour away.) Hmmmm…

    • AndreAnna (Life as a Plate
      January 20, 2011 | 8:57 am

      Well, like I said, this makes A LOT. Because we freeze them and have my husband be able to grab them in the morning. You could half the recipe and still get 8 or so muffins.

  22. Deanne
    January 20, 2011 | 7:27 am

    This looks so yummy! Thank you for sharing. I was looking for a healthy, yet easy, on-the-go breakfast for my family.

  23. Juanita Scheer via Facebook
    January 20, 2011 | 1:35 pm

    thank you! Definitely need something different. This could be a great late night snack or to-go snack too for me.

  24. David
    January 20, 2011 | 2:20 pm

    Yum, any idea how many calories are in one of these? Also, for a sausage suggestion, I love Original Brat Hans chicken sausage, they are all natural with no added hormones or antibiotics!

    • AndreAnna
      January 21, 2011 | 10:53 am

      I did a quick estimation and I averaged about 150 calories per cupcake, with 9 grams of protein and 7 grams of fat,

  25. Jeanie Sterns via Facebook
    January 20, 2011 | 6:53 pm

    Thanks for the recipe, I can’t wait to make them! I love the idea that they are made a head of time. BUT, some questions…do you eat these cold? If not, what is the best method to warm them up? AND, if you do freeze them what is the best method in defrosting? (I do not use a microwave to heat/cook food items) Thanks!

    • AndreAnna
      January 21, 2011 | 10:54 am

      If you use a microwave, simply wrap the muffin in a paper towel and heat on high for 30 seconds. Or you can reheat in the oven or a toaster oven on low. My husband likes them cold!

    • AndreAnna
      January 21, 2011 | 12:14 pm

      Okay, I just saw that you don’t use a microwave. To defrost, I would just leave on the counter or in the fridge if you’re not going to be around. And like I said, I would use the oven or a toaster oven on a low setting to reheat, say 225 for 8 minutes or so. Keep wrapped in foil to keep moist.

  26. Anna
    June 2, 2011 | 2:15 pm

    I, uh, got rid of my muffin tins when I decided I wouldn’t be eating cup cakes or muffins anymore….could this be done in a bread or pie pan by change? How would the cooking change? Cook it a little longer at a lower temperature perhaps?

    • KristenM
      June 2, 2011 | 2:16 pm

      I bet you could, but you’d have to experiment!

  27. Nikki
    January 14, 2013 | 2:04 am

    I just made these today! I used 8 eggs, and it still made a dozen muffins! I am excited to begin my 12 weeks of student teaching tomorrow, but I am really excited for breakfast! :)

  28. Tessa
    January 29, 2013 | 10:10 pm

    For some reason I really want to add feta to these. Yum! Some spinach would be good, but the only fail-proof way I have to get my kids to eat spinach is in green smoothies. These look great, thanks!

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Who Am I?

My name is Kristen Michaelis. I'm a nutrition educator, author, and mother of three. I adore hats, happy skirts, horizons full of storm clouds, the full-bodied feel of wind as I ride motorcylces, reading in my hammock, and a hearty shot of Caol Ila scotch. I'm also a rebel with a cause.
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