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Breakfast Power Puffs Ready in 50 min · Yield 12 muffins
These savory muffins are built in layers, and the trick is filling your muffin cups just right: veggies on the bottom, then sausage, then cheese, then eggs to the rim so everything stays together as it bakes. A food processor makes quick work of dicing the sweet potato and onion, which saves you time and keeps all the pieces consistent in size so they cook evenly.
Breakfast Power Puffs Print / PDF Cook mode
Yield: 12 muffins Prep: 30 min Cook: 20 min Total: 50 min
Skills you’ll practice: Dicing & Mincing ,Searing ,Sautéing ,Seasoning & Balance ,Baking
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1 Preheat oven to 350 degrees F. 2 Cook sausage in skillet until brown. 3 Drain and set aside in a bowl. 4 Peel and dice sweet potato into tiny pieces. (using a food processor is faster) 5 Peel and dice onion into small pieces. 6 Cut off top of the pepper, remove seeds, and dice into small pieces. 7 Sauté potatoes, onion, and pepper in a skillet with 1 tablespoon of olive oil. 8 Sprinkle 1/2 teaspoon of salt, pepper & paprika. 9 Whisk all of the eggs in a bowl and mix in the half & half. 10 Spray your 12 count muffin tin well with cooking spray. 11 For the first layer, scoop the potato, onion, pepper mixture into the tins. (just enough to cover the bottom of each muffin cup) 12 For the second layer, sprinkle sausage. 13 For the third layer, sprinkle cheese. 14 And for the final layer, fill each muffin cup to the rim with the egg mixture. 15 Bake for 20 minutes uncovered. 16 Sprinkle with chopped green onions for garnish. Your turn
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