Savory Breakfast Muffins
High protein, savory breakfast muffins packed with sausage, sweet potato, and cheese.
Ingredients
- 1 pound your favorite breakfast sausage
- 4 eggs
- ¼ cup milk
- 1 cup cottage cheese
- 1 tbsp olive oil
- 1 tbsp maple syrup
- 1½ cups all purpose flour (or gluten free flour blend)
- 2 tsp baking powder
- salt to taste
- 1 10 ounce package frozen diced sweet potato
- 1½ cups sharp white cheddar cheese
Instructions
- Preheat oven to400℉. Spray muffin pan generously with nonstick spray.
- Cook sausage in skillet until fully cooked. Set aside to cool.
- Cook frozen sweet potatoes in microwave according to package directions, but use the lower end of the recommended cooking time. Set aside to cool.
- Add eggs, cottage cheese, milk, olive oil, and maple syrup to a bowl and mix well with a whisk.
- Ditch the whisk, then add flour, baking powder, and salt and mix well with spatula or wooden spoon.
- Add in the cooked sausage, cooked sweet potatoes, and 1 cup of cheese. Stir to combine well.
- Fill each muffin cup to the brim with muffin batter. Use remaining cheese to top each muffin. You should get 14-16 muffins.
- Bake muffins for 30-35 minutes, or until golden brown and a toothpick inserted into the muffin comes out clean.
- Let cool slightly, then enjoy!
Notes
These muffins are great for meal prep, since the recipe makes a big batch and they reheat well!
Store muffins in airtight container in the fridge for up to 1 week. Or freeze for up to 3 months.