Sausage, Peppers & Onions Breakfast Muffins
These muffins come with a sweet little story. You see, the inspiration for them came from my 3-year-old daughter who was worried about our milk farmer. We are a part of a herd share and get fresh raw milk weekly from a wonderful young man. However, the last 8 days have been traitorous weather wise with sub zero temps and a lot of struggling animals and farmers trying to survive the wild weather. Our milk pick-up day got delayed because our farmer was having some issues. My daughter was really concerned that he wasn’t staying warm enough while he was out there doing chores so she wanted us to bring him warm “hearty” muffins. We decided together that he needed a “stick to your bones” kind of muffin and these sausage, peppers and onions muffins fit the bill!
Along with a sweet little note to thank him for all he does for our little community it felt great to bake with my daughter and bring some muffins to our dairy farmer.
If you feel like switching up your morning muffin for something savory and more substantial I think these are great. There’s a great balance of fat, fiber and protein to help anyone power through a hard day of chores!
We hope you all enjoy these muffins as much as we do!
Cheers from Tumbleweed Farm!
Sausage, Peppers & Onions Breakfast 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 thyme
1/4 teaspoon crushed red pepper flakes
1/2 pound pork sausage
1 small yellow onion, diced
1 large bell pepper, finely chopped (about 3/4 cup of chopped peppers)
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, thyme, 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. Remove the pork with a slotted spoon, reserving 1 tablespoon of the cooking fat. Add the onion and peppers and cook, stirring frequently until soft and fragrant, about 5 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.
