Whew! The first week of school is in the bag and I must say, it was a good one. Like all high schoolers, my son is very busy with his studies and extra activities which takes a LOT of energy. You know where I’m going with this, right? He needs food and these breakfast cupcakes are a super way to get the morning started.
Of course, I worry about what he eats, even though he’s not a picky eater, I still get a little uptight about what kind of food he puts in his body.To keep him fueled up, I start out with a good breakfast. I came up with these protein packed breakfast cupcakes that can be customized with any kind yummy extra you might like. I added sausage, cheddar cheese and chives to my batch. This recipe makes enough for 12 cupcakes. Once baked and cooled, I packed them up in an airtight container and stored it in the fridge until I was ready to serve.When breakfast rolled around, I popped 3 in the microwave, heated them up, added a side of fruit to the plate and served it all up with a smile. My boy gobbled everything up! Then in the blink of an eye, he was out the door with one last remark…”make more of those Mom, love you.” Yep, it was a good week, indeed.
Start your day off right with eggs, sausage and cheese in one yummy bite! Breakfast cupcakes are sure to become a family favorite.
- 10 pieces of bread - crusts cut off and sliced on the diagonal into 4 pieces each
- 8 eggs
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 pound sausage - cooked and crumbled
- salt & pepper
- 1 tablespoon fresh chopped chives
Heat oven to 400 degrees.
Coat cupcake pan with non-stick cooking spray, set aside
In a large bowl, beat together eggs and milk. Add salt and pepper to taste.
Place 3 to 4 pieces of cut bread in the bottom of each cupcake well, making sure to cover bottom and most of the sides.
Divide sausage among the 12 cupcakes. Layer on cheese.
Ladle eggs mixture over the sausage and cheese. Sprinkle on chives. Place in oven and cook approximately 18 minutes or until eggs are set and top in golden brown.
Remove from oven and let rest 5 minutes. Remove cupcakes from pan and let cool.
Enjoy immediately or or store in an airtight container in refrigerator.