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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While I adore hats & happy skirts, nothing inspires me quite like geeking out over nutrition & sustainable agriculture.
My name is Kristen Michaelis, author extraordinaire and rebel with a cause.

Comments

  1. Darlene Thomas via Facebook says

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

  2. Darlene Thomas via Facebook says

    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

  3. Amy Deeds Barr via Facebook says

    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 says

      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.

  4. Gini Shackelford via Facebook says

    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…

  5. says

    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!

  6. AndreAnna McLean via Facebook says

    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

  7. says

    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…

  8. David says

    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!

  9. Jeanie Sterns via Facebook says

    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!

    • says

      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!

    • says

      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.

  10. Anna says

    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?

  11. Nikki says

    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! :)

  12. Tessa says

    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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