Sweet Potato, Spinach and Sausage Hashbrown Muffins

Sweet Potato, Spinach and Sausage Hashbrown Muffins
Recipe Type: Breakfast
Cuisine: Dairy, Egg
Prep time:
Cook time:
Total time:
Serves: 6
  • 1/2 lb (8 oz) turkey (or chicken) breakfast sausage, removed from casing
  • 2 cups shredded sweet potato (about 1 medium sweet potato)
  • 1 tsp dried thyme (optional)
  • 1 tsp fennel seed (optional)
  • 1 tsp freshly ground pepper
  • 7 eggs
  • 1/2 cup milk
  • 1 cup frozen spinach, thawed and squeezed dry of excess water
  • 1/4 cup shredded reduced fat cheese (swiss or mozzarella are best, but whatever you have on hand would work!)
  1. Preheat oven to 325 degrees and coast a nonstick muffin pan with cooking spray. Alternatively, you can line muffin tin with muffin/cupcake liners.
  2. Heat medium skillet over medium-high heat.
  3. Add sausage and cook until browned and cooked through, about 5-8 minutes.
  4. Using slotted spoon, remove cooked sausage from pan and place on a layer of paper towels on a plate.
  5. Add shredded potato to pan and sauté 2 minutes.
  6. Add thyme, pepper and salt and continue to cook until golden brown, about 10-12 minutes total.
  7. In a medium mixing bowl, whisk together eggs and milk. Add cooked sausage, sweet potato, thawed spinach and shredded cheese. Stir well to combine.
  8. Divide egg mixture evenly into 12 muffin cups and bake until set and tops are golden brown, about 25 minutes. Let cool 5 minutes before removing from muffin tin to cool completely on cooling rack.
Serving size: 2 muffins Calories: 187 cal Fat: 7g Carbohydrates: 16g Sugar: 3g Sodium: 505mg Fiber: 2g Protein: 13g
2 Protein 1 Starch 1 Vegetable[br][br]Note: These can be made ahead of time, frozen, and reheated before serving.