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}.
Recipe by Nourish, Move, Love at https://www.nourishmovelove.com/sweet-potato-brussel-sprout-turkey-sausage-muffins/