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Breakfast Cupcakes

I wouldn’t even look at this recipe for the longest time.  I mean, cupcakes for breakfast??  Yuck!  But breakfast is a big deal at our house.  It’s how I entice everyone out of bed for morning devotional.  So, in my quest for new and exciting offerings, I finally looked past the title.  I quickly discovered these have nothing to do with cake.  In fact, this recipe qualifies for my “favorites” list because of:

  • Taste!
  • Protein (for staying power)
  • Whole grains
  •  They freeze well
  • They’re perfect served with fruit

So, here it is!  This recipe has been adapted from my beloved “Lewiston Hometown  Favorites” cookbook.  I’ve made some changes —  most notably, I use homemade biscuit dough instead of canned crescent rolls for the “crust”.  And, of course, I use Thrive ingredients!   Remember, fresh ingredients can always be substituted for the Thrive ingredients, in identical proportions.  All Thrive recipes are that way.

This is very tasty and received unanimous approval from my family (that doesn’t happen often).  Enjoy!

BREAKFAST CUPCAKES

  • YIELD: 24 (24 Servings)
  • PREP: 20 mins
  • COOK: 25 mins
  • READY IN: 45 mins

Not sweet, but a treat! These little “quiches in a cup” are a unanimous family favorite. Very tasty!

INGREDIENTS

INSTRUCTIONS

  1. Cover sausage crumbles in hot water and set aside. Drain before adding to recipe. Preheat oven to 375 degrees.
  2. In a bowl, combine bisquick mix and 1 1/3 cups milk. Mix until moistened.
  3. Turn dough onto floured surface. Knead lightly 3-4 times. Roll out dough 1/2 in. thick and cut into rounds with a cup or biscuit cutter.
  4. Press rounds into greased muffin tins to form cups.
    cups
  5. Mix remaining ingredients in a separate bowl. Pour mixture into dough cups.
    Oven ready
  6. Bake at 375 degrees for 25 minutes. Remove from muffin tins and place on a cooling rack. These freeze well!
    breakfast cupcakes cooling

 

 

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