BREAKFAST SAUSAGE & SWEET POTATO MUFFINS
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
Time 50m
Yield 1 dozen.
Number Of Ingredients 12
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.
SWEET POTATO MUFFINS - A GREAT BREAKFAST RECIPE
The heavily spice-scented aroma that fills the home when these muffins are baking in the oven is incredible. As I write, I can see (and smell!) a little pat of butter melting on a freshly pinched open muffin. Pour up a steaming cup of tea, maybe coffee and enjoy a little bit of heaven.
Provided by Clever Cooking
Categories Quick Breads
Time 25m
Yield 8 Muffins
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Spray muffin pans with non-stick spray or line with paper baking cups.
- In a bowl, beat egg slightly. Stir in milk, sweet potato and oil or butter.
- Blend dry ingredients together, then add to wet mixture. Stir until flour is moistened. Batter should be slightly lumpy. Fold in raisins.
- Fill muffin cups ¾ full.
- Bake for about 15 minutes or until inserted toothpick comes out clean. Serve hot. Watch the video here: https://www.youtube.com/watch?v=632B0UsvnFA.
- When making these muffins for a regular day breakfast, I like to mix the dry ingredients up the night before...just one less step in the morning. Besides breakfast, you'll be proud to serve these for brunch. Or serve them in the evening alongside a bowl of soup and you'll have a complete meal...or by the fireside with a mug of cider. You'll know what to do!
Nutrition Facts : Calories 243.7, Fat 8.4, SaturatedFat 1.6, Cholesterol 25.4, Sodium 258.8, Carbohydrate 39.6, Fiber 2.2, Sugar 18.3, Protein 4.4
CHEDDAR SAUSAGE BREAKFAST MUFFINS
Folks say breakfast is my specialty, and these hearty muffins fit right in with a good country breakfast.-Clyde Blount, Pearl, Mississippi
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine the dry ingredients. Combine egg, milk and butter stir into dry ingredients just until moistened. Fold in sausage and cheese., Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 191 calories, Fat 10g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 358mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.
SWEET POTATO CASSEROLE MUFFINS
A nice muffin that is good for Thanksgiving breakfast or a holiday brunch. Instead of using a real sweet potato, I just use a cup of canned. But I included the directions just in case someone might want to try it that way.
Provided by FloridaGrl
Categories Breads
Time 20m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Position oven rack in center position. Preheat the oven to 400°F.
- Prick the potato in several places with a fork. Lay a piece of tin foil on your oven rack to catch the drips. Place the sweet potato on the foil. Bake for 1 hour and 15 minutes or until soft. Transfer the sweet potato to a wire rack an cool for 10 minutes.
- Leave the oven on at 400°F (The potato can be baked up to 48 hours ahead of time, cool it completely, and tightly wrap it in plastic wrap, and store in the refrigerator.).
- Meanwhile, prepare the muffin pans. Spray the cups and the rims that surround them with the cooking spray. If using paper cups, drop them in the holes. If using silicon muffin tins, spray as directed and put them on a cookie sheet.
- Whisk the flour, baking soda, cinnamon, baking powder, salt, nutmeg, marshmallows and dried pineapple in a medium bowl until well mixed. Set aside.
- Peel the potato and measure out 1 cup of the cooked potato. Place in a large bowl. (Reserve any additional sweet potato for later use.) Whisk in the egg and melted butter until smooth. Whisk in the maple syrup, milk and lemon juice. Stir in the flour mixture with a wooden spoon only until moistened, but also so that the batter is uniform with no streaks of sweet potato.
- Fill the prepared muffin tins 3/4 full. Use any excess batter for a second baking or discard. Bake for 20 minutes, or until the muffins are well browned, with rounded, cracked tops. A toothpick inserted into the center of a muffin should come out with a few moist crumbs attached.
- Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release it from the pan and then set on the wire rack to cool for 5 minutes more before serving. If storing or freezing them, cool completely before putting them into an air tight container, or in freezer safe plastic bags. The muffins will stay fresh for up to 2 days at room temperature or up to 3 months in the freezer.
Nutrition Facts : Calories 208.9, Fat 6.8, SaturatedFat 4.1, Cholesterol 34.3, Sodium 383.4, Carbohydrate 34.1, Fiber 1, Sugar 13.8, Protein 3.3
HOLIDAY SAUSAGE AND SWEET POTATO BREAKFAST CASSEROLE
All of your favorite holiday ingredients are in this breakfast casserole... Jimmy Dean® sausage, sweet potatoes, spinach, and rosemary. Easy to make ahead the night before and pop it in the oven in the morning!
Provided by Ms. Chef Esh
Categories Breakfast and Brunch Breakfast Casserole Recipes
Time 1h40m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
- Combine sweet potatoes with 2 tablespoons olive oil, 1 teaspoon kosher salt, garlic powder, and 1/2 teaspoon black pepper on a large baking sheet in a single, even layer; toss to coat well.
- Bake in the preheated oven until slightly browned, about 30 minutes.
- Meanwhile, heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and red pepper; cook and stir until translucent, 2 to 3 minutes. Add garlic and stir for 1 more minute. Transfer mixture to a medium mixing bowl.
- Heat the same skillet over medium-high heat. Add sausage; cook and break apart with a spatula until cooked through, 5 to 7 minutes. Drain sausage and add to the bowl with the veggie mixture. Add spinach, mozzarella cheese, and rosemary to the mixture.
- Gently whisk eggs, milk, and remaining kosher salt and black pepper together in a bowl until well combined. Pour over the sausage and veggie mixture and gently toss to combine.
- Place roasted potatoes in the bottom of the prepared baking dish. Pour the veggie and sausage mixture evenly over top.
- Bake, uncovered, in the preheated oven until eggs are set in the center, about 50 minutes. If the egg mixture starts to brown, put a loose sheet of aluminum foil over the baking dish to cover it.
Nutrition Facts : Calories 363.8 calories, Carbohydrate 15.4 g, Cholesterol 269.3 mg, Fat 25 g, Fiber 2.3 g, Protein 19 g, SaturatedFat 7.9 g, Sodium 1164.4 mg, Sugar 4 g
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