rosemary sweet potato, brussel sprout and sausage muffins
Author: 
Recipe type: breakfast muffins
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
these hearty muffins make eating brussel sprouts for breakfast savory, quick and easy.
Ingredients
  • 8-10 whole cage free organic eggs {beaten} or 18-24 oz liquid cage free eggwhites
  • 1 c sweet potatoes, diced
  • 4 turkey sausage patties, diced
  • 1 c brussel sprouts, halved/diced
  • 1-2 tbsp coconut oil {or coconut oil cooking spray}, unsalted butter, ghee
  • optional: fresh rosemary
Instructions
  1. Option to saute or bake sweet potatoes, brussel sprout and turkey sausage patties.
  2. If baking top with optional fresh rosemary.
  3. 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}.
  4. Let ingredients slight cool.
  5. Coat muffin tin with coconut oil or coconut oil cooking spray.
  6. 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}.
  7. Then add sauted and diced brussel sprouts and turkey sausage to fill each muffin.
  8. Option to sprinkle with more fresh rosemary to taste.
  9. Finally, fill each tin with either ½-1 beaten whole egg or egg whites.
  10. 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/