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Sweet Potato Egg and Sausage Muffins! So easy to make and these are great for meal prep so you have breakfast.
Print Recipe
5 from 2 votes

Sweet Potato Egg and Sausage Muffins

Makes 6 muffins
*Cook time includes time to bake your sweet potato and cook up your turkey or chicken sausage.
To bake your sweet potato: Preheat your oven to 400 degrees. Clean your potato and dry with a paper towel. Prick all over with a fork, rub with olive oil and sprinkle on salt and pepper all over. Bake in the oven for 1 hour.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Breakfast or Snack
Cuisine: American
Keyword: baked egg muffin, egg muffins, sweet potato
Servings: 6
Author: hipfoodiemom

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.