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.
- 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 Eggland’s Best eggs
- 1/4 cup butter, melted
- 1/4 cup canola oil
- 1/4 cup maple syrup
- 1 pound bulk pork sausage, cooked and drained
1Preheat the oven to 350°F.
2In a large bowl, combine the sugar, flour, oats, allspice, salt, and baking soda.
3In another bowl, combine the sweet potatoes, eggs, butter, oil, and syrup.
4Stir the wet ingredients into dry ingredients, just until moistened.
5Fold in the sausage.
6Fill greased or paper-lined muffin cups three-fourths full.
7Bake for 25-30 minutes or until a toothpick inserted in a muffin comes out clean.
8Cool for 5 minutes before removing the muffins from the pan to a wire rack.
9Serve warm. Refrigerate the leftovers.
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