Breakfast “Cupcakes”

I’ve been watching Cupcake Wars and it’s gotten the better of me. 😁

I stuffed a keto waffle into a muffin tin, added a chopped up breakfast sausage, a scrambled and seasoned egg, and topped with a little aged cheddar and seasoned salt, then baked at 350 degrees for 20 minutes. So much deliciousness in a handy little package!

Want some frosting on that cupcake? Here’s a basic cream cheese frosting that’s not sweet, so it’s good for savory cakes. Make it just before serving. Feel free to get creative with this, too!

• Whip 1 cup heavy cream until soft peaks form.
• Add one 8-oz block of softened cream cheese.
• Beat on high until the frosting becomes stiff.
• Fold in a pinch of salt.