Description
Simple and protein-packed, these breakfast muffins will kickstart your day. Meal prep this simple recipe for a wholesome, clean breakfast on your busiest mornings!
Ingredients
Scale
- 8–10 whole eggs (beaten) or 18-24 oz liquid egg whites
- 1 c sweet potatoes, diced
- 4 turkey sausage patties, diced
- 1 c Brussels sprouts, halved/diced
- 1–2 tbsp coconut oil (or coconut oil cooking spray), unsalted butter, ghee
- optional: fresh rosemary
Instructions
- Preheat oven to 350 degrees.
- Sauté or bake the sweet potatoes, Brussels sprouts and turkey sausage patties.
- Let ingredients cool slightly.
- Coat your muffin tin with coconut oil or coconut oil cooking spray.
- Fill the bottom of each muffin cup with sautéd sweet potato cubes (just add a couple per muffin to cover the bottom – you can mash them together a bit).
- Then add sautéd and diced Brussels sprouts and turkey sausage to fill each muffin tin.
- Option to sprinkle with 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. A serving is 2-3 muffins.
**Store leftovers in the fridge or portion out 2-3 muffins per container or baggie and freeze so you can grab and go (let them thaw overnight).
***I prefer to sauté the sweet potatoes, Brussels sprouts and turkey sausage in a large pan on the stove with fresh rosemary (for approx 10 min until they start to get golden around the edges).
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: breakfast
- Cuisine: muffins