Sausage and Egg Cupcake Recipe
Daily Value: 28%
Gluten-Free, Wheat-Free, Sugar-Conscious
|Folic Acid (B9)||34µg||8%|
|Fatty acids, total monounsaturated||17g||0%|
|Fatty acids, total polyunsaturated||4g||0%|
Exclusive from The Daily Meal
Ask anyone who knows me and my cooking and they'll tell you: I am not a sweet tooth kind of girl. When tasked with things that involve sugar and baking, I always find a way to finagle myself out of the situation and end up with a savory result. Whether you have a sweet tooth or not, I can tell you one thing: this is not your average cupcake.
- 8 ounces sour cream
- 1/4 cup salsa
- 1/2 pound sweet Italian sausage
- 6 eggs
- 1 1/2 cups heavy cream
- 1 teaspoon paprika
- Salt and pepper, to taste
- Cooking spray
- 1 cup shredded Cheddar
- 2 scallions, white parts removed and green stems chopped finely
In a small bowl, mix together the sour cream and salsa. Place the mixture into a small plastic sandwich bag and put in the refrigerator to cool so that it firms up.
Preheat the oven to 350 degrees.
In a small sauté pan, cook the sausage over medium-low heat, breaking it up with the back of a spoon as you go. Remove from the heat and set aside.
In a bowl, combine the eggs, heavy cream, and paprika. Season with salt and pepper, to taste, and beat until combined. Spray a 6-cup cupcake pan with cooking spray and place a spoonful of the sausage and a pinch of the Cheddar in each cup. Pour the egg mixture into each cup, filling them just about to the top. You will have a little egg mixture left over, so feel free to fill another cupcake pan if you have one.
Bake in the oven until the eggs are cooked through and golden brown on the top, about 15 minutes. Remove the egg cupcakes from the pan and let cool for about 10 minutes. 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, and top each one with the minced scallions.