Sweet Potato Sausage and Egg Muffins
2 cups mashed sweet potatoes
1 lb cooked breakfast sausage (I used a sugar free one from Whole Foods)
6 large eggs
1/4 cup coconut milk
1 tsp. sea salt
1 tsp. ground pepper
1 tbsp. coconut oil
Preheat oven to 350 degrees and coat muffin cups with coconut oil.
In a large bowl, mix together cooked sausage, mashed sweet potato, coconut milk, eggs and seasonings.
Scoop mixture into prepared muffin cups and bake for 35-40 minutes or until firm.
Allow to cool slightly before eating. Store in an airtight container in the fridge to enjoy through the week! If they last that long 🙂