Breakfast Cupcakes are very popular lately. Most recipes are easy to make, with quick preparation and about 15-20 minutes of baking. But the payoff is huge! Everyone loves them, and they have all the essentials of a good breakfast.
I’ve tried a couple recipes. Both were delicious, but only one (the recipe below) was low in calories and fats. Most recipes call for shredded hash browns (high in starch), and either bacon or ham (high in fat). This recipe here for Healthy Breakfast Cupcakes has neither of those, yet is still awesome. And, it’s probably the easiest recipe for Breakfast Cupcakes I’ve ever tried.
Healthy Breakfast Cupcakes
Author: Melinda
Recipe type: low fat, low calorie, high protein
Cuisine: breakfast, light snack
Prep time:
Cook time:
Total time:
Serves: 4-6
Substitutions: Instead of broccoli any veggies you love for breakfast are good, such as calliflower, tomatoes, or mushrooms. May add shredded hash browns, but place at bottom of cupcake tray before adding other ingredients. Also adding Tabasco Sauce is great, but whip into egg mixture first.
Ingredients
- 1lb Turkey Sausage
- 1 cup broccoli, finely chopped
- ¼ onions or chives, finely chopped
- 8 large eggs
- ¼ cup milk
- salt & pepper
Instructions
- Preheat oven to 375 F.
- In a large pan saute' the sausage until browned, or at least until meat is no longer pink.
- Remove from heat and stir in broccoli.
- Whisk together eggs, & milk.
- Season with salt and pepper.
- Lightly spray a 12-cupcake pan with oil.
- Spoon out the sausage and broccoli mixture evenly into each cupcake.
- Ladle the egg mixture over sausage and broccoli.
- Bake for 15-20 minutes.
Nutrition Information
Serving size: 4-6 Calories: 220 Sugar: 0
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