Breakfast Cupcakes


For the Cupcakes:
12 frozen mini waffles, thawed
1 (7 oz) package Jones Dairy Farm All Natural Golden Brown Sausage Links, thawed and sliced
1 (8 oz) package shredded cheddar cheese
1/2 cup ricotta cheese
6 large eggs
1/4 teaspoon salt

For the Icing:
1/3 cup butter, softened
6 oz cream cheese, softened
2 1/2 cups confectioner's sugar
2 tablespoons pure maple syrup


Preheat oven to 375°F.

Spray 12 muffin cups with non-stick cooking spray. Toast mini waffles in toaster until lightly browned. Place one waffle in bottom of each prepared muffin cup. Top waffles evenly with sausage pieces.

In large bowl, combine cheddar cheese, ricotta cheese, eggs and salt. Spoon mixture over sausages and waffles in muffin cups.

Bake 18 minutes or until cupcakes are set and golden brown. Let cool in pan 5 minutes. Run knife around edge of each cupcake; remove from pan. Set aside.

In medium bowl, combine butter and cream cheese; beat using electric mixer until well combined. Add sugar and maple syrup; beat until smooth. Pipe or spread frosting over each cupcake. Serve immediately.