Breakfast Egg Cupcakes

Who doesn’t want to eat a cupcake for breakfast?!  Cody does whenever we have regular cupcakes/cake/pie in the house… but I’m (kinda) trying to cut back on carbs (to see if that helps with the fibromyalgia symptoms), so we haven’t had real cupcakes/cake/pie around for awhile.

Anyway, my biggest (mental) struggle with cutting carbs has been breakfast… I love Chex cereal, corn flakes, hash browns, or oatmeal for breakfast.  And those have lots of carbs 😦  So I went searching… and came across two recipes that had potential.  I combined them & made up a batch for this week’s breakfasts.  I’m hoping they’ll keep me full enough and taste good!

Breakfast Egg Cupcakes

Inspired by Everyday Paleo & Eating Well

Ingredients:

  • 8 oz breakfast sausage, crumbled
  • 1 tsp olive oil
  • 8 oz mushrooms, sliced
  • 2 c spinach leaves, loosely packed
  • 1/4 c your favorite cheese, shredded (I used mozzarella)
  • 1 tsp black pepper
  • 5 eggs
  • 3 egg whites
  • 1 c milk

Directions:

  • Preheat oven to 325.  Coat a nonstick muffin pan with cooking spray or line with cupcake liners
  • Cook sausage in a large skillet, over medium heat, until browned (6-8 minutes)
  • Move sausage to small bowl to cool
  • Add oil to the pan; add mushrooms and cook, stirring often, until softened (about 5-7 minutes).
  • Add spinach when mushrooms are nearly done.  Continue to stir & cook until spinach is wilted.
  • Transfer veggies to the bowl with the sausage.  Stir in cheese.
  • In another bowl, whisk eggs, egg whites, milk, and pepper together.
  • Divide the sausage mixture between the muffin cups.  Pour the egg mixture over the mixture in the cups.
  • Bake until the tops are just beginning to brown, about 25-30 minutes.
  • Let cool in pan for 5 minutes, then turn out onto cooling rack.  Let cool completely before wrapping in plastic.
  • Can be refrigerated for up to 3 days or frozen for up to 1 month.
  • To reheat, remove plastic, wrap in a paper towel, and microwave on high for 30-60 seconds
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