Saturday, January 4, 2014

Sausage & Egg Cupcakes

Sausage & Egg Cupcakes
Sausage & Egg Cupcakes (Cupcake Quiches)

Bottom of Form
  • ·         8 ounces low-fat sour cream
  • ·         1/4 cup salsa
  • ·         1/2 pound sweet or mild Italian or pork breakfast sausage
  • ·         ¼ c finely chopped sweet onion
  • ·         1 tbsp light pancake syrup or maple syrup
  • ·         6 eggs
  • ·         12 fl oz. can (1 1/2 c) non-fat evaporated milk
  • ·         1 teaspoon paprika
  • ·         Salt and pepper, to taste
  • ·         Cooking spray
  • ·         1/2 cup shredded Cheddar

  1. Mix together the sour cream and salsa in a small bowl. Place the mixture into a small plastic sandwich bag and put in the refrigerator to cool so that it firms up (optional).
  2. Preheat the oven to 350 degrees.
  3. In a frying pan, cook the sausage and onions over medium-low heat, breaking it up with the back of a spoon as you go. Stir in syrup. Remove from heat and set aside.

  4. In a medium bowl, combine the eggs, evaporated milk, and paprika. Season with salt and pepper, to taste, and beat until combined. 
  5. Spray a 12-cup cupcake pan with cooking spray and place approx. 1/4 c of the sausage mixture and a pinch of the Cheddar in each cup. Pour the egg mixture into each cup, filling them just about to the top.
  6. Bake in the oven until the eggs are cooked through and golden brown on the top, about 15 minutes. 
  7. Run a knife around the cupcakes to loosen and let sit for 5 minutes. Remove the egg cupcakes from the pan and let cool for about 5 minutes. 
  8. Meanwhile, take the plastic sandwich bag out of the refrigerator and cut off one of the corners so that there is a ½-inch hole. Pipe the sour cream icing onto each egg cupcake (if desired), and top each one with minced scallions or green onions. 
Note: I wanted something a little lower in calorie than the original recipe, which called for heavy cream, so I substituted the canned non-fat evaporated milk. You may want to sprinkle each filled egg cup with 1 tbsp of frozen diced hash browns or chopped parsley for variety before baking and skip the topping. If you don't like sausage, you can use finely cut up fried bacon instead. Good with ketchup, too.

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