Piggy Cupcakes for Lunch

Need grab-and-go meal options? Here is a fun one for you.  These “piggy cupcakes” will be a huge hit. Plus, the batter is made with Greek yogurt, so that’s an added protein bonus.

The bread alone would be delicious baked in a loaf and used for reubens or even a chicken sandwich. By baking them this way in a muffin pan, I was able to transform a favorite “Man Meal” into a “Manly Lunch Box Hit.”

Related: Top 5 Lunchboxes We’ve Tested

Of course, my daughter got a kick out of the fact that I called them “cupcakes.”

The bread takes a little time to prepare, but that’s why I love baking and planning my meals on quiet Sunday afternoons. A little effort on the weekend = ready-made lunch items for the week! Store in an airtight container in the refrigerator, or freeze for future use. The recipe yields 12 to 14 cupcakes.

We make ours gluten-free by substituting the flour, and I’ve also made this recipe egg-free by subbing a flax egg (see note).

Piggy Cupcakes

  • Author: MOMables
  • Cuisine: Lunch


  • 1 tablespoon dry yeast
  • 1/4 cup warm water
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon honey
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1 egg (or 1 flax egg)
  • 2 1/4 cups flour or all-purpose gluten-free flour (If using gluten-free flour that doesn’t contain xanthan gum, add 1 teaspoon)
  • 1 cup sauerkraut (drained well), or 1 large apple, grated
  • 2 low-fat smoked sausage or Kielbasa links (12 to 14 ounces total)


  1. In a small bowl, stir the yeast and warm water together, then set aside.
  2. In a large mixing bowl, mix the yogurt, honey, butter, salt, egg, and 1/4 cup of the flour. (Add xanthan gum here, if needed.)
  3. Add the yeast water, and mix again. Add the sauerkraut and the remaining 2 cups of the flour. Mix thoroughly.
  4. On a floured surface, knead the dough until it’s plump, then place it back into your mixing bowl. Cover and leave in a warm place until it doubles in size (about 1 1/2 hours).
  5. Punch the dough down again. Let it rise again until it doubles in size.
  6. Preheat the oven to 375F.
  7. At this point, you can either bake the bread in a loaf pan, or continue with the recipe to make the kielbasa cups.
  8. Lightly coat muffin pans with cooking spray, then fill each cup three-quarters full with dough.
  9. Slice the sausage into even pieces the depth of your tin. Press a piece into the center of each cup.
  10. Bake for 25 to 30 minutes, until a toothpick comes out clean.


To make a flax egg, mix 1 tablespoon of ground flax seed with 3 tablespoons of warm water. Mix until creamy, and let stand for 10 minutes until a gel-like consistency forms.


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About Keeley McGuire

Keeley is our resident allergy friendly contributor. She is a full-time working mom to one little girl who loves her homemade lunches. In her personal blog, KeeleyMcGuireBlog, she shares her gluten free and peanut free recipes, her love for her crockpot, and the occasional craft.