Sweet Potato Egg and Sausage Muffins! So easy to make and these are great for meal prep so you have breakfast, or even a light snack, throughout the week! We hope you try the recipe!
If you follow me on social media, you may know that I recently returned from Paris. I thought I would have a really hard time adjusting and would be super tired the entire first week back but that was not the case. I did go to bed a couple of hours earlier because I would be really tired at 9pm but other than that, it was a great first week back. I was super productive and even got all my workouts in. A lot of people asked me if I continued the Faster Way to Fat loss meal plan (or anything for that matter) while I was away. The answer: no.
Obviously, while in Paris, we ate out a lot. I did try to eat a lot of protein (fish, chicken, eggs, yogurt etc) and vegetables. I also obviously indulged in croissants and baked treats and baguettes and BUTTER while I was there. The butter in France is so good. In fact, upon returning home I purchased these from my local grocery store.
There were a couple of days where I took a break from working out, one day where I did a mini HIIT workout in my hotel room and then when we moved to our second hotel, I was able to workout with weights again. I’m not really intermittent fasting anymore at all. But now that I am back home, I am loosely following a meal plan again and am back to eating whole foods and lots of protein and vegetables.
Sweet Potato Egg and Sausage Muffins
These muffins may not look appetizing or pretty but they are so delicious and easy to make! These were in one of my Faster Way to Fat loss meal plans but I changed up the recipe and made it so that you can make six, or double the recipe to make 12 muffins. I hope you try these! They can easily be frozen, or simply stored in your refrigerator and reheated every morning for breakfast. These would even make a great pre or post workout snack in my opinion. Enjoy!
Sweet Potato Egg and Sausage Muffins
Equipment
- muffin tin
Ingredients
- 1 baked sweet potato*
- 2 to 3 cooked turkey sausages chopped
- 3 large eggs
- 2 to 3 cups kale
- salt and pepper
Instructions
- Prep your muffin pan and spray with non-stick baking spray. Set aside. Preheat your oven to 350 degrees. Using a mixing bowl, add in the cooked sweet potato flesh. You may also add the skin if desired; just chop it up. Mix in the sausage, eggs and kale. Mix together well. Season with salt and pepper and mix again.
- Scoop sweet potato batter evenly into your muffin tin. You should have 6 muffins. I don't think the water bath is necessary because we added the sausage, sweet potato and kale but if you want the muffins more fluffy and soft: place baking sheet into preheated oven and pour boiling water** into the baking sheet; enough water to cover the bottoms of the muffin pan (about a 1/2 inch of water).Bake in the oven for 30 minutes. Remove from the oven and enjoy! If meal prepping and storing these in the fridge or freezer, wait until they have cooled completely before storing. Use air tight containers for best results.
- How to Store in the Fridge: If meal prepping, you can store the cooled, baked egg muffins in the fridge in an airtight container up to 5 days. Reheat in a microwave for about 15 to 20 seconds, or until heated through (for one egg muffin).
- How to Store in the Freezer: Place cooled, baked egg muffins into a freezer safe plastic bag or container. Freeze for up to 1 to 2 months. Thaw overnight in the fridge and reheat in the microwave for about 15 to 20 seconds, or until heated through, or if wanting to reheat from frozen, heat for about 1 to 2 minutes for one, or until heated through.
