SAVORY SAUSAGE EGG CAKES
Yummy Yummy Savory Sausage Egg Cakes …. Can life get any easier?? Seriously, these Egg Cakes take less than 40 minutes to prepare and bake!! The final result is 24 Egg Cakes ready to grab and go. Stick a dozen in the fridge and a dozen in the freezer!! I especially love these when the alarm goes off at 5:45am and my husband and I have 30 minutes to get up, get dressed, brush our teeth and get out the door at 6:15am for our morning workout. Nothing says, “Good morning. I love you. Have a great day.” more than an Egg Cake!!
Savory Sausage Egg Cakes
Recipe By: Mary Helmes
1lb. Sausage (I used Pine Mountain Ranch (pastured heritage breed- Berkshire) Breakfast Sausage, purchased at Portland’s Farmers Market)
Green & Red Pepper
Onion (I used Sweet Vidalia’s, it’s the end of June, they are in season!!)
Salt & Pepper
Coconut Milk (Optional)
Coconut Milk is Optional. If you’ve used milk in the past to make your eggs nice and fluffy, I would suggest using Coconut Milk. I prefer the Unsweetened Coconut Milk, though I would not recommend drinking it, it works perfectly for fluffing eggs without added sugars.
Preheat oven to 350 degrees. In a fry pan, brown your Sausage on Med/High heat. Break up into small crumbles.
While Sausage is browning, chop all of your veggies. I’m a big fan of knowing what veggies I’m eating – You’ll often find my recipes suggest large, chunky-hunky pieces. If you or your children are new to the veggie world, you may want to give your veggies a quick whirl in a food processor – chopping to a fine dice.
Once Sausage is cooked, spoon out and add to Veggie bowl.
Add eggs and wisp together. If you are using Coconut Milk, add a healthy pour (say, ½ Cup).
Line your cupcake pan with cupcake liner. Fill nearly to the top of the liner. Place in preheated 350 degree oven and bake for 25-30 min.
Remove Egg Cakes from oven and let cool for 10-15min, before transfering to a cooling rack.
Serve or let cool to room temp and store in fridge or freezer. Egg Cakes can be served warmed or chilled.