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It is a cup cake, but not the sweet regular ones that we know about, it’s a cup cake with sausages in them.

Step 1: Add the Olive Oil to a Deep Bottomed Non-stick Frying Pan. Place the Sausages.

Step 2: Cover and Cook for 4-5 Minutes Each Side.

Step 3: Break the Eggs and Place It in a Bowl. Season It With Salt and Pepper and Beat It Nicely With a Fork.

Step 4: Add the Dried Thyme and Beat It Again.

Step 5: Chop the Fried Sausages Into Thin Slices.

Step 7: Place Around 5 Pieces of Sausage in Each Mold in a Circular Pattern.

Step 8: Pour the Beaten Eggs on Top of the Sausages in Each Mold.

Step 9: Sprinkle Grated Emmental Cheese in Each Mold.

Step 10: Place the Moulds in a Preheated Oven (at 180°C/356°F) and Bake It for 15 Minutes at 180°C.

Step 11: When Each Cupcake Has Risen About Half Way From Its Mould, It Is Ready to Be Taken Out.

Step 12: Take It Out and Let It Sit for About 10 Minutes in the Mould. the Cupcakes Will Reduce and Fall on Itself.

Step 13: Now It Is Ready to Be Taken Out From the Mould. Serve It With Ketchup and Devour.

<p>Great idea. You could make a whole week's worth of breakfasts really fast.</p>
<p>Thanks :)</p>
Thank you for sharing, these are so delicious! I have found if you wrap/seal these in aluminum foil, and reheat in your oven @ 350 for 5 minutes, they retain their texture. Hope this helps.
<p>Nice. Now I do this with Cornbread instead of the eggs!</p>
<p>they look delicious. Can you make them ahead and warm them up without them becoming rubbery?</p>
I think it is better fresh rather than the reheated ones. Of course we cannot reheat them in a microwave, because egg based items risk exploding in a microwave. If we reheat in a oven it does have risks of becoming rubbery.

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Bio: Lives in Paris and author of the blog The Paris Feast based on Paris, Food, Recipes and Travel ideas.
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