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.
- 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)
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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