Sausage and Egg Cupcake

Sausage and Egg Cupcake
Staff Writer
Sausage and Egg Cupcake
Anne Dolce

Sausage and Egg Cupcake

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. 

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6
Servings
331
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8 Ounces sour cream
  • 1/4 Cup salsa
  • 1/2 Pound sweet Italian sausage
  • 6 eggs
  • 1 1/2 Cup 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

Directions

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. 

Nutritional Facts

Total Fat
19g
27%
Sugar
13g
14%
Saturated Fat
10g
42%
Cholesterol
53mg
18%
Carbohydrate, by difference
36g
28%
Protein
7g
15%
Vitamin A, RAE
181µg
26%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
107mg
11%
Choline, total
22mg
5%
Fiber, total dietary
5g
20%
Fluoride, F
3µg
0%
Folate, total
59µg
15%
Iron, Fe
10mg
56%
Magnesium, Mg
41mg
13%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
186mg
27%
Selenium, Se
18µg
33%
Sodium, Na
300mg
20%
Vitamin D (D2 + D3)
1µg
7%
Water
104g
4%
Zinc, Zn
1mg
13%

Sausage Shopping Tip

Try to use fresh sausage whenever you can; they are full of flavor and don't have the high level of preservatives and nitrates that packaged sausage has.

Sausage Cooking Tip

Fresh sausage should be cooked to an internal temperature of 160 degrees.

Sausage Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.