Easy Sausage Cupcakes
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 12
  • 4½ cups almond meal
  • 1 tsp aluminum free baking soda (like Bob's Red Mill)
  • 1 tsp sea salt
  • 5 eggs (I use regular Omega-3 "free range" eggs to save some dollars. I try to enjoy the tastier pastured eggs sunny side up!)
  • 2 TBS honey
  • 1 tsp apple cider vinegar
  • 1 lb pork sausage, outside of skins (do this by taking a knife down the length of the sausage and pulling the meat out)
  • Coconut or olive oil spray
  • 1 tsp coconut oil
  1. Pre-heat oven to 350°. Prepare cupcake pans with liners or silicone baking cups. Spray each cup lightly with coconut oil spray.
  2. Heat coconut oil in a medium pan and add sausage cooking thoroughly, breaking up into bite size pieces with a spoon.
  3. Meanwhile, in a large bowl combine the almond meal, baking soda and salt, mix thoroughly with a fork. I was feeling lazy tonight so instead of getting out a separate bowl for the wet ingredients I just created a pit inside the bowl with the almond flour, like so:
  4. Add the eggs, honey, and apple cider vinegar to the almond meal pit. Whisk with a fork. Don't worry if a little almond meal prematurely mixes with your eggs. Once the eggs are mixed just stir it all together with the fork. Set aside.
  5. Using a big soup spoon, put a heaping scoop of the almond meal mixture into each cupcake holder, about ¾ of the way full. Add two-three bite size pieces of sausage to each cupcake and press down.
  6. Bake for 10 minutes.
Recipe by Ancestral Approach at http://ancestralapproach.com/2012/05/easy-sausage-cupcakes/