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:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/CSF8tmb7poVJIyKRnKzp/71f2940a4e79db5a8864cd83aa0f49.jpg "Breakfast Sausage & Sweet Potato Muffins")
Breakfast Sausage & Sweet Potato Muffins
This recipe is presented by Eggland’s Best. This is a great idea for using your leftover mashed sweet potatoes from Thanksgiving or other holiday dinners. The savory pork sausage complements the maple syrup and allspice. And with old-fashioned oats and eggs, you’ve got a hearty, complete meal in a muffin.
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Ingredients
number of servings
1
- 3⁄4 Cup sugar
- 3⁄4 Cup whole-wheat flour
- 1⁄2 Cup old-fashioned oats
- 11⁄2 teaspoon ground allspice
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 Cup leftover mashed sweet potatoes
- 2 large eggland's best eggs
- 1⁄4 Cup butter, melted
- 1⁄4 Cup rapeseed oil
- 1⁄4 Cup maple syrup
- 1 lb bulk pork sausage, cooked and drained
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Directions
55 min.
1. Step
Preheat the oven to 350°F.
2. Step
In a large bowl, combine the sugar, flour, oats, allspice, salt, and baking soda.
3. Step
In another bowl, combine the sweet potatoes, eggs, butter, oil, and syrup.
4. Step
Stir the wet ingredients into dry ingredients, just until moistened.
5. Step
Fold in the sausage.
6. Step
Fill greased or paper-lined muffin cups three-fourths full.
7. Step
Bake for 25-30 minutes or until a toothpick inserted in a muffin comes out clean.
8. Step
Cool for 5 minutes before removing the muffins from the pan to a wire rack.
9. Step
Serve warm. Refrigerate the leftovers.
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