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Savory Breakfast Cupcakes

 made it  |  0 reviews   |   photos
Sid the Baker/Cooker

"Just wanted to experiment and it actually turned out to be delicious."
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41 m servings 147 cals
Original recipe yields 12 servings (12 cupcakes)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 360 degrees F (182 degrees C).
  2. Beat 1 egg in a bowl using an electric mixer. Add flour, milk, baking powder, brown sugar, and salt. Mix until smooth like pancake batter.
  3. Whisk the remaining eggs in a separate bowl until fluffy.
  4. Heat a large skillet over medium-high heat. Cook sausage, breaking it up with a spoon, until browned and crumbly, about 5 minutes.
  5. Pour about 1/4 inch of pancake batter into each cup of a 12-cup muffin tin. Add 1/4 inch of beaten eggs to each cup.
  6. Bake in the preheated oven, about 8 minutes. Top cupcakes with sausage and continue baking until set, about 8 minutes more. Let cool, about 5 minutes.


  • Cook's Note:
  • Use water instead of milk if preferred.

Nutrition Facts

Per Serving: 147 calories; 7.5 g fat; 10.8 g carbohydrates; 9 g protein; 179 mg cholesterol; 470 mg sodium. Full nutrition

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