Sausage, Egg, and Cheese Cupcakes (gluten and grain-free)

One of the most common questions that people ask me about the gluten-free diet is, "If you don't eat gluten, what do you eat for breakfast?" For most people, breakfast is a hurried meal that typically consists of cereal, muffins, pancakes, or other high sugar, low nutrient foods. It is difficult to avoid gluten if you are used to this type of breakfast fare. My answer to people is that we eat a lot of eggs for breakfast. And I will admit that my son doesn't always like it. I struggle sometimes with finding ways to keep breakfast interesting, while still incorporating nutrient dense foods and avoiding empty, sugar calories.

The recipe below is adapted from a recipe that I found on http://www.foodrenegade.com/. It is one of my favorites, and it's a super easy way to jazz up your morning meal. My kids enjoy the familiar taste and get a kick out of eating "cupcakes" for breakfast.

You can also add any veggies to this recipe. Broccoli, sun-dried tomatoes, onions, and asparagus all go well in the cupcakes.

(Note: This can easily be Paleo-modified by eliminating the cheese and using coconut oil instead of butter.)

Sausage, Egg, and Cheese Cupcakes

Yields a dozen cupcakes

12 organic, pastured eggs
1/3 cup organic cream or milk
1 tbsp butter
10 oz. mild turkey breakfast sausage
1/2 cup shredded organic cheese of your choice, plus some for topping
sea salt and pepper

1) In a large saucepan, brown the sausage with the butter, breaking up into small pieces.
2) While this is cooking, beat the 12 eggs and cream in a large bowl.
3) When meat is finished cooking, stir meat mixture into eggs and add cheese and salt/pepper.
4) Ladle into oiled cupcake tins and sprinkle a little extra cheese on top.
5) Bake at 325 for 25-30 minutes until brown on the edges and cooked through.

Sausage, Egg, and Cheese Cupcakes served with sweet potato bites, and slices of avocado.