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Breakfast Sausage & Sweet Potato Muffins

This recipe is presented by Eggland’s Best. This is a great idea for using your leftover mashed sweet potatoes from Thanksgiving or other holiday dinners. The savory pork sausage complements the maple syrup and allspice. And with old-fashioned oats and eggs, you’ve got a hearty, complete meal in a muffin.

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The recipe can be found in this article

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Ingredients

number of servings
1
  • 34 Cup sugar Added to
  • 34 Cup whole-wheat flour Added to
  • 12 Cup old-fashioned oats Added to
  • 112 teaspoon ground allspice Added to
  • 12 teaspoon salt Added to
  • 12 teaspoon baking soda Added to
  • 1 Cup leftover mashed sweet potatoes Added to
  • 2 large eggland's best eggs Added to
  • 14 Cup butter, melted Added to
  • 14 Cup rapeseed oil Added to
  • 14 Cup maple syrup Added to
  • 1 lb bulk pork sausage, cooked and drained Added to
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Directions

55 min.
1. Step

Preheat the oven to 350°F.

2. Step

In a large bowl, combine the sugar, flour, oats, allspice, salt, and baking soda.

3. Step

In another bowl, combine the sweet potatoes, eggs, butter, oil, and syrup.

4. Step

Stir the wet ingredients into dry ingredients, just until moistened.

5. Step

Fold in the sausage.

6. Step

Fill greased or paper-lined muffin cups three-fourths full.

7. Step

Bake for 25-30 minutes or until a toothpick inserted in a muffin comes out clean.

8. Step

Cool for 5 minutes before removing the muffins from the pan to a wire rack.

9. Step

Serve warm. Refrigerate the leftovers.

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