Breakfast Sausage Sweet Potato Muffins Recipes

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BREAKFAST SAUSAGE & SWEET POTATO MUFFINS



Breakfast Sausage & Sweet Potato Muffins image

What do you do with the leftover sweet potatoes from Thanksgiving dinner? Turn them into breakfast the next morning in these slightly savory, slightly sweet muffins. The sausage adds interest and the mashed sweet potato lends delightful texture to every bite. -Diane Roark, Conway, Arkansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 1 dozen.

Number Of Ingredients 12

3/4 cup sugar
3/4 cup all-purpose flour
1/2 cup old-fashioned oats
1-1/2 teaspoons ground allspice
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup leftover mashed sweet potatoes
2 large eggs
1/4 cup butter, melted
1/4 cup canola oil
1/4 cup maple syrup
1 pound bulk pork sausage, cooked and drained

Steps:

  • 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 into dry ingredients just until moistened. Fold in sausage., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 291 calories, Fat 17g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 353mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

BREAKFAST SAUSAGE & SWEET POTATO MUFFINS



Breakfast Sausage & Sweet Potato Muffins image

This Taste of Home recipe was prepared by one of our members at the December, 2012, meeting

Provided by Club Recipes @Greatchoices

Categories     Meat Breakfast

Number Of Ingredients 12

3/4 cup(s) imperial sugar/dixie crystals granulated sugar
3/4 cup(s) all purpose flour
1/2 cup(s) old fashioned oats
1 1/2 teaspoon(s) ground allspice or cinnamon or 3/4 tsp cloves
1/2 teaspoon(s) salt
1/2 teaspoon(s) baking soda
1 cup(s) leftover mashed sweet potatoes
2 - eggs
1/4 cup(s) butter, melted
1/4 cup(s) canola oil
1/4 cup(s) maple syrup
1 pound(s) bulk pork sausage, cooked and drained

Steps:

  • 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 into dry ingredients just until moistened. Fold in sausage.
  • Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 dozen.
  • 1 muffin equals 291 calories, 17 g fat (6 g saturated fat), 59 mg cholesterol, 353 mg sodium, 31 g carbohydrate, 1 g fiber, 5 g protein.

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