now that you’ve mastered prepping the most important meal of the day in the muffin tin with my blueberry oat and banana chia muffins it’s time for another challenge – adding veggies to breakfast.
to be honest, it took awhile for me to make the transition to incorporating veggies into breakfast. i was a greek yogurt, rolled oats, peanut butter toast gal for quite some time {all of which i still totally enjoy}. but eggs and greens are my breakfast staples, and these hearty muffins make eating brussel sprouts for breakfast quick and easy.
make a batch or two of these muffins for the week ahead of time and store in the fridge or freezer {let thaw overnight in fridge if you do freeze them}. portion out 2-3 muffins per container or baggie so you can grab and go. option to either re-heat and enjoy warm or cold.
rosemary sweet potato, brussel sprout and sausage muffins
Option to saute or bake sweet potatoes, brussel sprout and turkey sausage patties.
If baking top with optional fresh rosemary.
I prefer to saute sweet potatoes, brussel sprouts and turkey sausage in a large pan on the stove with fresh rosemary {for approx 10 min until they are started to get golden on the edges}.
Let ingredients slight cool.
Coat muffin tin with coconut oil or coconut oil cooking spray.
Fill the bottom of each muffin cup with sauted sweet potato cubes {just a couple per muffin to cover bottom, can mash them together a bit}.
Then add sauted and diced brussel sprouts and turkey sausage to fill each muffin.
Option to sprinkle with more fresh rosemary to taste.
Finally, fill each tin with either ½-1 beaten whole egg or egg whites.
Bake at 350 for 20 minutes until slight browning around muffin top and edges.
Notes
*makes 12 muffins - serving is 2-3 muffins. **store leftovers in fridge or portion out 2-3 muffins per container or baggie and freeze so you can grab and go {let thaw overnight}.
