Breakfast Sausage Sweet Potato Muffins Recipes

SAUSAGE BREAKFAST MUFFINS (4-INGREDIENTS)

Steps:

• Preheat the oven to 350F degrees. Grease a 12-cup muffin pan with non-stick cooking spray; set aside.
• Crumble the sausage into a skillet over medium-high heat and cook until no longer pink. Drain off the fat and set the sausage aside to cool slightly.
• In a large mixing bowl, lightly beat the eggs. Add the shredded cheese, Bisquick, and the fully cooked sausage; mix well.
• Fill the prepared muffin cups about ¾ full with the mixture. Bake for 18-20 minutes, or until golden brown on top.

AMAZING MUFFIN CUPS

Steps:

• Prepare sausage according to package directions. cool slightly and cut into 1/2-inch pieces; set aside.
• In a bowl, combine hash browns, butter, salt and pepper; divide evenly into 12 greased muffin cups. Press mixture onto sides and bottom of muffin cups.
• Bake at 400 degrees F for 12 minutes or until lightly browned. Remove from oven; divide sausage pieces into muffin cups.
• In a bowl, combine eggs, cheese and bell pepper. Spoon mixture evenly into muffin cups. Sprinkle with chives or onion. Return to oven, bake 13-15 minutes or until set. Serve.

BREAKFAST SAUSAGE & SWEET POTATO MUFFINS

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.