Seriously? Breakfast cupcakes? Best. Things. Ever. This is a Candy-created recipe, because every breakfast type quiche/muffin/casserole recipe I found when searching was full of cheese and milk goodness. Which would be awesome, if I weren’t dairy-free. And so, necessity being the mother of invention and all that – here’s my dairy-free version.
My daughter came in the first time I was making these and was thrilled. She peaked into the muffin tins and exclaimed, “Sausage cupcakes!” Bwahaha! We’re big breakfast meat fans here. So, we tweaked the name a bit to call them Breakfast Cupcakes.
We use a locally processed sausage for all of our breakfast sausage – it’s truly our favorite. But use your favorite sausage in here. And honestly? I’m quite sure crumbled bacon would be just divine in these!
We've found these make a terrific "grab and go" breakfast for just about anyone.
Dairy-Free Breakfast Cupcakes
1 pound good quality breakfast sausage
1 cup almond milk (I use original – I don't recommend vanilla flavor for this)
½ tsp sea salt
1 tsp fresh ground black pepper
If you're not dairy-free, shredded cheddar cheese would be awesome in these!
Preheat oven to 350. I used our convection setting for these, but a traditional oven would work just fine.
Scramble and brown sausage. Drain and set aside. Scramble eggs, add almond milk and salt and pepper to taste. (Don’t be like me – the first time I made this, I was thinking…eggs need salt. Yes, they do, but remember that the sausage has quite a bit of salt already in it. Half a teaspoon of salt is plenty.)
Grease a muffin tin thoroughly. Divide the sausage crumbles between the 12 cups of the muffin tin. I really believe this is a crucial step – don’t just combine the sausage with the eggs and pour in. Pour the egg mixture into each of the muffin cups.
Bake until set and lightly browned, 15-22 minutes. Again, I use our convection oven for these, so a traditional oven might take a few extra minutes.
Allow to cool slightly, then remove from pan. These re-heat wonderfully well! We just zap them in the microwave for a few seconds, but if you’re uncomfortable with a microwave, they would be wonderful warmed in an oven.