High Protein Savory Breakfast Muffins

• servings: 12 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1 dozen eggs

24 oz pre-cooked sausage, or veggie sausage, I used apple chicken sausage, diced into small cubes

1 1/2 cups grated sweet potato, about 1 medium sweet potato

2 1/2 cups blanched almond flour

2 tsp baking powder

1 tsp garlic powder

1 tsp dried thyme

1 tsp kosher salt

1/2 tsp ground black pepper

1/2 tsp ground sage

Directions

Preheat the oven to 350F and oil two non-stick muffin tins with a neutral oil (option to use silicone muffin liners if you don’t have a great non-stick muffin tin, which I recommend so they don’t get stuck!).

Whisk the eggs in a large mixing bowl. Mix in the chopped chicken sausages and grated sweet potato.

Add the dry ingredients—almond flour, baking powder, garlic powder, thyme, salt, black pepper, and sage—to the bowl. Stir with a rubber spatula until just incorporated.

Transfer the mix to the prepared muffin tins, filling each one until just about full. Bake until golden on top and a toothpick comes out clean, 24 to 28 minutes.

Cool on the counter completely to room temperature before removing from the muffin tin.

Notes

Used whole wheat flour instead of almond

Added a cup of shredded cheddar (plus sprinkled for on top)

Doubled garlic and salt

Added 4 tsp nutritional yeast

Added heaping tsp mushroom umami powder

Added 2 tsp msg