Savory Breakfast Cupcakes

Not all cupcakes have to be sweet. Although many prefer the sweet ones, savory cupcakes are becoming very popular. If it freaks you out to eat this, just think of it as a personal-sized breakfast bake. Leave the cupcake part out of it.



I must admit that I wasn't a huge fan of these. I felt like they were bland and needed more flavor. Other people really enjoyed them though so tell me what you think. Next time around I will probably do sharp cheddar instead of Parmesan and green onions instead of shallot. I could even do pepper jack and salsa for a kick. You can also substitute bacon for the sausage if you prefer. Just fry six pieces in a skillet and drain off half of the fat.

Don't forget about Cupcake Tuesday and the Delicious Dishes Blog Party!

Savory Breakfast Cupcakes

(makes 12 regular cupcakes)

2 red potatoes, peeled and grated
2 shallots, finely chopped
6 links breakfast sausage, casings removed
1/2 cup Parmesan cheese
12 eggs, beaten
1 Roma tomato, thinly sliced
salt and pepper to taste



Preheat oven to 350 degrees. Grease muffin tin with vegetable oil spray. Set aside.



In a skillet over high heat, cook the sausage, breaking apart and crumbling with wooden spoon as it cooks. Cook until brown and no longer pink.



In a large bowl mix together grated potato, shallot and Parmesan cheese. Add sausage and it's grease. Mix together thoroughly. Spoon the mixture into the muffin tin.



Add the salt and pepper to eggs. Pour over potato and sausage mixture filling muffin tin to just below the rim.



Bake for 12 to 15 minutes until eggs are set. Remove from oven and place tomato slice on top. Turn oven to broil and put the cupcakes back in for 3 to 5 minutes or until browned. Let sit in pans for a few minutes before removing to tray.



To remove cupcakes from pan, use a sharp knife to go all the way around the edge to release it. Then use to spoons to lift it out. Serve warm.