Make This Weekend: Breakfast Cupcakes
If your mornings are anything like mine, they’re a flurry of activity. After a couple pushes of the snooze button, I have to zip into action—and by zip I mean run around like a crazy person, getting ready for work and trying not to forget all the gazillion things I put off from the night before. Why oh why do I keep thinking (idiotically) that I’ll have time to do them the next morning?
Needless to say, breakfast usually gets lost in the shuffle. Or, if I’m lucky, I might be able to grab a string cheese from the fridge on my way out the door.
Enter breakfast cupcakes. Yes, it’s a somewhat ridiculous name, but I’m not sure what else to call them—and hey, you do bake them in cupcake liners! Whip up a tray of these on a Sunday night, and you’ll have breakfast ready to go every morning for the week ahead (and a couple of extras to hand out to a lucky colleague one day!).
Apologies to anyone who was expecting banana bread covered in cream cheese frosting, but I promise you, these will not disappoint!
Start by cooking the sausage in a large skillet or pan, according to package directions. Place one sausage patty in each cupcake liner.
Then, roughly chop the onion and sauté in the same pan you cooked the sausages in for 5-6 minutes.
In a separate bowl, mix the eggs, half & half, cheese, salt, and pepper together. Add the onions, then divide the mixture evenly among the cupcake liners.
Bake at 350 degrees for 30 minutes or so, until the egg has set.
Not the prettiest of photos, but they sure do taste good! And, two of these babies clock in at around 200 calories, so they’re perfect for a quick and healthy breakfast when you’re running out the door. Just warm them up in the microwave for 60 seconds when you arrive at the office, and you’ll be good to go for the day—or, well, at least until lunchtime.
Other ingredients that work well in a breakfast cupcake:
Photos courtesy of Niki Lowry.
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