Breakfast Sausage & Sweet Potato Muffins
If you’ve been following along on this blog for a while then you already know how much I love a protein packed savory breakfast muffin! My girls are INTO these. Anything that is portable they love and these fit the bill! They’re easy to take with us in the car, on a hike or when the girls are eating breakfast together in their fort! By the way, have I ever mentioned how fun it is to switch up where we eat together? When it comes to tiny humans I think spicing up where we eat makes things exciting and then they’re more willing to eat their food. When my girls eat breakfast in their fort all I hear is giggling for 10 minutes straight. Sure there’s more crumbs to clean up (and I can always count on spilled milk) but the memories are worth it!
These muffins are great and I probably love them more than my girls. I have a lot of different versions of these on the website (just hit the “breakfast” tab and you’ll see a lot of savory sausage muffins). But these are nice because I use a package of pre-made breakfast sausage (we get some locally which is nice!) If you’re purchasing from the store look for breakfast sausage without any nasty additives to excess sugar. I like ordering the bison or venison breakfast sausage from Force of Nature when I can’t find local.
I hope you and your kids love these muffins as much as we do!
Breakfast Sausage & Sweet Potato Muffins
PREP TIME: 15 minutes COOK TIME: 30 minutes SERVES: 12 muffins
2 cups sprouted spelt flour (or whole wheat flour)
1 teaspoon baking soda
1 teaspoon unrefined salt
1 teaspoon dried sage
1/4 teaspoon crushed red pepper flakes
1/2 pound pork breakfast sausage
1 tablespoon ghee
1 heaping cup diced sweet potato
1 small yellow onion, diced
1 cup whole milk plain Greek yogurt
1/4 cup unsweetened apple sauce
2 large eggs, beaten
1/4 cup melted ghee
1 cup shredded extra sharp cheddar cheese
Preparation
Preheat the oven to 350F. Line a stand-size muffin tin with paper lines and set aside.
In a large bowl, combine the flour, baking soda, salt, sage, and red pepper flakes. Set aside.
In a large cast iron skillet over medium-high heat, add the sausage and cook, using a wooden spoon to break up the meat a bit until it’s cooked through. Remove the pork with a slotted spoon, reserving 1 tablespoon of the cooking fat (if there isn’t that much cooking fat left add some ghee). Add the sweet potato and onion and cook, stirring frequently until soft and fragrant, about 10 minutes.
Add the yogurt, applesauce, eggs and melted ghee to the bowl with the dry ingredients and mix well. Add in the meat, veggies and shredded cheese.
Divide the batter between the muffin tin and bake in the oven until cooked through, about 25-30 minutes.
Notes- Store muffins in an airtight container in the fridge for 4 days. Reheat before enjoying.
