sausage and egg muffin cups with sweet potato crust {grain free breakfast muffins}

sausage muffin cups apr 2014_2TITLE     so breakfast equals happiness around here.  although i occasionally (ok, often!) crave something sweet for breakfast, my body (and my people) is so much more functional when i have a good protein-loaded option.  i’ve made muffin cups before, and this spin is a great option that also has the carb element with shredded sweet potatoes.  the original recipe calls for Johnsonville Original Breakfast Sausages, but I actually prefer their All Natural Fresh Italian ground sausage.  It takes a little more time, but it has a “cleaner” recipe.  If you prefer the convenience, though, go with the original!

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these are quick to make (here’s a tip: pre-cook several packages of ground sausage and freeze them in zippered plastic bags with all the air removed, or in glass storage containers.  then you have it ready to go for a fast morning recipe any time.)  they’re also easy to freeze (i recommend individually wrapping in wax paper inside your storage container), and they keep for several days in the fridge, as well.

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i made a huge batch of these a couple weeks ago, and the kids have had a great option for quick breakfasts before track meets and school-year-end-celebrations.

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here’s my version of the recipe for you, inspired by allrecipes.

sausage and egg muffin cups with sweet potato crust {grain free breakfast muffins}

Ingredients

  • 1 package Johnsonville Mild Italian All Natural Ground Sausage, cooked
  • 1 large sweet potato, peeled and shredded
  • 4 tablespoons butter, melted
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 eggs, lightly beaten
  • 2 cups shredded Mexican blend cheese
  • 1/4 cup finely chopped red bell pepper
  • chopped fresh chives or green onion

Instructions

  1. Preheat oven to 400 degreesF.
  2. Pour 1 tablespoon butter into a skillet over medium-high heat.
  3. Quickly brown sweet potato.
  4. Stir in butter, salt, and pepper.
  5. Divide sweet potato evenly into 12 muffin cups (I HIGHLY recommend using foil disposable cups).
  6. Bake sweet potato mixture for 12 minutes or until lightly browned.
  7. Remove from oven, divide cooked, crumbled sausage evenly into muffin cups.
  8. In a bowl, combine eggs, cheese, and bell pepper.
  9. Spoon mixture evenly into muffin cups.
  10. Sprinkle with chives or onion.
  11. Bake at 400 degrees for 13-15 minutes.
  12. To serve, sprinkle with additional chives or green onion.
http://dancingwithmyfather.net/sausage-egg-muffin-cups-sweet-potato-crust-grain-free-breakfast-muffins/

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get the original recipe here at allrecipes.

dancing divider webb

special thanks to Johnsonville, for providing the sausage used in this recipe.  all opinions are my own.

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1 Comment

  1. […] and seafood/veggie egg cups, and “splurged” with all-juice boxes for the boys.  here’s a recipe i used before the whole 30 – i simply replaced the butter with ghee, and replaced the sausage […]

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