: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.
Ingredients
- 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
Preheat the oven to 350°F.
In a large bowl, combine the sugar, flour, oats, allspice, salt, and baking soda.
In another bowl, combine the sweet potatoes, eggs, butter, oil, and syrup.
Stir the wet ingredients into dry ingredients, just until moistened.
Fold in the sausage.
Fill greased or paper-lined muffin cups three-fourths full.
Bake for 25-30 minutes or until a toothpick inserted in a muffin comes out clean.
Cool for 5 minutes before removing the muffins from the pan to a wire rack.
Serve warm. Refrigerate the leftovers.
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TASTElistBreakfast 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.
Preheat the oven to 350°F.
In a large bowl, combine the sugar, flour, oats, allspice, salt, and baking soda.
In another bowl, combine the sweet potatoes, eggs, butter, oil, and syrup.
Stir the wet ingredients into dry ingredients, just until moistened.
Fold in the sausage.
Fill greased or paper-lined muffin cups three-fourths full.
Bake for 25-30 minutes or until a toothpick inserted in a muffin comes out clean.
Cool for 5 minutes before removing the muffins from the pan to a wire rack.
Serve warm. Refrigerate the leftovers.
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