Paleo Egg, Sausage, and Sweet Potato Muffins

Another yummy egg muffin recipe! There are seriously so many ways to mix up the egg muffin. We had left over spiralized sweet potatoes that had to be put to use, so I incorporated those into this weeks egg muffin. I found a chorizo muffin recipe (link is below) for inspiration and ended up using breakfast sausage and adding caramelized onions with the left over spiralized sweet potato noodles. These muffins were for my mom, so I did not actually eat them, but if I were to pick my favorite one that I've made so far I think it would be this one! I love breakfast sausage, onions, and sweet potatoes and I took my time cooking them before assembling in the muffin pan and baking, so I just know they had to of turned out amazing. Give them a try and let me know if you enjoyed them!

​Paleo Egg, Sausage, and Sweet Potato Muffins 
Ingredients:

• 1 lb pork sausage (no added sugar)
• 8 eggs
• ½ tsp salt
• ½ tsp garlic powder
• ½ onion, diced
• ½ medium sweet potato(or one small sweet potato), grated or spiralized
• Coconut oil

Directions:

1. In a large pan, melt coconut oil and add diced onions. Cook for about 5-8 minutes and set aside.
2. Add more coconut oil to the pan if needed, then toss grated sweet potato and cook until soft (about 8-10 minutes). Remove and set aside with onions.
3. Add breakfast sausage to pan and cook until browned.
4. While sausage is cooking, generously grease muffin pan with coconut oil or spray.
5. Add sweet potatoes to bottom of each muffin pan and top with onion.
6. Add browned sausage into muffin pans.
7. In a large bowl, whisk eggs, salt, and garlic powder. 
8. Pour eggs into muffin tins.
9. Bake at 350 for 15 minutes or until completely cooked through (a toothpick inserted in the middle of the muffin will come out without runny egg).
10. Remove and enjoy!

Inspired by this recipe