My brother in law makes this yummy-licious Breakfast Cake (bt-dub, how lucky is my sister?). It’s essentially a savory breakfast casserole. And it’s amazeballs. Both straight out of the oven & reheated. Which got me thinking. Maybe I could make it in a more portion ready size & freeze it. DUH! Cupcakes!
- 3/4 to 1 lb Breakfast Sausage
- 1 cup Baking Mix (or TJ’s Baking Mix)
- 3/4 cup of Milk
- 2 eggs
- 8 oz of sour cream
- Grated Cheddar Cheese (about 1/2 a pkg)
First, a note about the sausage. I used the chicken breakfast sausage from Trader Joe’s. It’s about 1/2 the fat of regular Jimmy Dean, and it tastes exactly the same. You could also use the reduced fat Jimmy Dean if you wanted. But regular is great as well.
Preheat oven to 375. Prepare a 12 cup muffin pan by spraying with cooking spray or a light coating of oil.
First, brown the sausage & drain extra oil. Set aside. In a bowl mix the baking mix with milk & 1 egg. Set aside. In a separate bowl combine sour cream & an egg.
To assemble, start with batter. The recipe will make EXACTLY 12 cupcakes, so start small. Pour less than you think is needed in each cup (less than halfway). You can go back & fill further with any leftover batter. Layer with sausage, then sour cream, and finally cheese, using the same method.
Bake for 20 minutes or until the sour cream mixture is set up (not wet looking or “jiggly”). Leave in the pan for another 10 minutes and then remove to cool fully. Once they are cooled completely you can freeze them. I wrapped them in a paper towel & microwave for about a minute.
As a side note, you could just make the original recipe by following all the same ingredient amounts & prep instructions. Just layer in the same order in a glass casserole & bake at 375 for about an hour.
Sorry. No process shots with this one. It’s super easy.