Breakfast Sausage & Sweet Potato Muffins
What do you do with the leftover sweet potatoes from Thanksgiving dinner? Turn them into breakfast
Make This Recipe
Ingredients
- 3/4 cup sugar
- 3/4 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1 1/2 teaspoons ground allspice
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup leftover mashed sweet potatoes
- 2 Eggland's Best Eggs (large)
- 1/4 cup butter, melted
- 1/4 cup canola oil
- 1/4 cup maple syrup
- 1 pound bulk pork sausage, cooked and drained
Preparation
Preheat oven to 350°F.
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°F 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.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 383 |
| Fat | 25 g |
| Saturated Fat | 8 g |
| Cholesterol | 65 mg |
| Sodium | 460 mg |
| Carbohydrates | 33 g |
| Dietary Fiber | 1 g |
| Protein | 8 g |