Best 4 Breakfast Sausage Sweet Potato Muffins Recipes
Calling all breakfast and brunch lovers: get ready to tantalize your taste buds with our delightful Breakfast Sausage Sweet Potato Muffins! These savory muffins are a perfect blend of hearty sausage, tender sweet potatoes, and a symphony of aromatic spices. With a crispy golden-brown top and a moist, flavorful interior, these muffins are sure to be a hit with the whole family.
In this article, we present not just one, but three irresistible variations of our Breakfast Sausage Sweet Potato Muffins. First, our classic recipe features the perfect balance of savory sausage and sweet potatoes, complemented by a medley of herbs and spices. Next, we introduce a vegetarian-friendly version, where the sausage is replaced with a combination of sautéed mushrooms, bell peppers, and spinach, creating a vibrant and flavorful twist. Last but not least, our gluten-free option uses almond flour and oat flour instead of all-purpose flour, catering to those with dietary restrictions.
Whether you're a fan of classic flavors or prefer a more innovative take on breakfast, our Breakfast Sausage Sweet Potato Muffins have something for everyone. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will redefine your morning meal experience.
EASY SAUSAGE MUFFINS
My Easy Sausage Muffins are perfect for a grab-and-go breakfast! They're savory breakfast muffins full of sausage, eggs, and Cheddar cheese.
Provided by Lana Stuart
Categories Breakfast
Time 35m
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees. Grease a 12-cup muffin pan and set aside.
- Cook the sausage in a skillet over medium-high heat until no pink color remains. As the sausage cooks, break it up using a potato masher or large fork so that it is crumbly and loose. Drain as much fat as possible from the cooked sausage.
- In a large mixing bowl, combine the eggs, shredded cheese, cooked drained sausage and baking mix. Stir until thoroughly combined.
- Fill muffin cups about 3/4 full. Bake for approximately 20 minutes or until golden brown on top.
Nutrition Facts : ServingSize 1, Calories 217 kcal, Carbohydrate 7 g, Protein 11 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 92 mg, Sodium 447 mg, Sugar 1 g, Fiber 1 g
SCRAMBLED EGG MUFFINS
After enjoying scrambled egg muffins at a local restaurant, I came up with this version that my husband likes even better. They're pretty, hearty and fun to serve, too. -Cathy Larkins, Marshfield, Missouri
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain., In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese., Spoon by 1/3 cupfuls into greased muffin cups. Bake until a knife inserted in the center comes out clean, 20-25 minutes.Freeze option: Cool baked egg muffins. Cover and place on waxed paper-lined baking sheets and freeze until firm. Transfer to freezer container; return to freezer. To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or, microwave each muffin on high 30-60 seconds or until heated through.
Nutrition Facts : Calories 133 calories, Fat 10g fat (4g saturated fat), Cholesterol 224mg cholesterol, Sodium 268mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.
BREAKFAST SAUSAGE & SWEET POTATO MUFFINS
This Taste of Home recipe was prepared by one of our members at the December, 2012, meeting
Provided by Club Recipes @Greatchoices
Categories Meat Breakfast
Number Of Ingredients 12
Steps:
- In a large bowl, combine the sugar, flour, oats, allspice, salt and baking soda. In another bowl, combine the sweet potatoes, eggs, butter, oil and syrup. Stir into dry ingredients just until moistened. Fold in sausage.
- Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 dozen.
- 1 muffin equals 291 calories, 17 g fat (6 g saturated fat), 59 mg cholesterol, 353 mg sodium, 31 g carbohydrate, 1 g fiber, 5 g protein.
SAUSAGE EGG MUFFINS
This is a quick and easy morning or afternoon snack. I use the regular size muffin pans but fill them enough 1/3 full, but may adjust the amount of filling to suit your taste.
Provided by SMILEYBLAKE
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
- In a large bowl, combine eggs, chiles, onion, garlic powder, salt pepper and sausage; mix well. Spoon 1/4 cup of sausage mixture into each prepared muffin cup.
- Bake in preheated oven for 15 to 20 minutes, until egg has set and a toothpick inserted into each 'muffin' comes out clean.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 1.6 g, Cholesterol 198.9 mg, Fat 12.6 g, Fiber 0.2 g, Protein 8.7 g, SaturatedFat 4.3 g, Sodium 251.1 mg, Sugar 0.9 g
Tips:
- For a crispy muffin top, brush the tops with melted butter before baking.
- Feel free to experiment with different types of sausage, such as spicy or Italian.
- If you don't have a muffin tin, you can make these muffins in a greased 8x8 inch baking dish.
- To save time, you can use pre-cooked breakfast sausage.
- For a healthier muffin, use whole wheat flour and reduce the amount of butter.
Conclusion:
These breakfast sausage and sweet potato muffins are a delicious and easy way to start your day. They're packed with protein and fiber, and they're also a good source of vitamins and minerals. Whether you're looking for a quick breakfast on the go or a hearty meal to enjoy at home, these muffins are sure to please.
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