Whole30 Breakfast "Muffins"
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 1/2 cups shredded sweet potato
  • 1/2 pound pastured, sugar-free breakfast sausage
  • 1/4 cup finely chopped onion
  • 8 ounces mushrooms, cleaned and sliced
  • A couple of big handfuls of fresh spinach
  • 8 eggs
  • 2 tablespoons water
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  1. Preheat the oven to 350 degrees. Use clarified butter or coconut oil to grease the wells of a standard muffin tin.
  2. Place about 2 tablespoons of the shredded sweet potato in the bottom of each muffin cup. Bake the sweet potato for ten minutes.
  3. While the sweet potato base is baking, cook the sausage, onion, and mushrooms over medium-high heat, breaking up the sausage as it cooks. When the meat is no longer pink, add in the spinach and let it wilt. Remove from heat.
  4. Beat the eggs with the water, salt, and pepper. Divide the sausage mixture evenly into the muffin cups. Pour egg over the top of each one, filling it to the top.
  5. Bake for 20 minutes, or until the egg is completely cooked and the edges are lightly browned. Serve hot or let them cool down and refrigerate or freeze until ready to use.
Recipe by Seasonal & Savory at http://www.seasonalandsavory.com/2014/04/whole30-day-2.html