Sweet Potato Egg Muffins

Ingredients:

• 10 eggs
• 5 turkey sausage links, casings removed
• 1 ¼ Cup sweet potato shredded (about 1 small sweet potato)
• 3.4 Cup zucchini, shredded (about 1 small zucchini)
• 1 small shallot, diced
• 1 teaspoon curry powder
• ⅓ teaspoon cinnamon
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 Tablespoon coconut oil
• Muffin pan
• 12 silicone muffin cups

Instructions:

1. Preheat oven to 350 degrees. Put silicone muffin cups in the muffin pan, no need for cooking spray.

2. Place sausage in small nonstick frying pan over medium to medium low heat. Cook sausage until completely browned, breaking it up as you go. Then set aside.

3. While the sausage is cooking prepare the vegetables and place in bowl with curry powder, cinnamon, salt and pepper.

4. Heat coconut oil in a non-stick pan over med heat, add vegetable mixture and cook for about 4 minutes, until softened.

5. Once the vegetable mixture is done cooking, combine with the sausage. Then divide the mixture evenly among the muffin cups.

5. Next crack all the eggs in a 2 cup liquid measuring cup if you have it (this will make it easy to pour into the muffin cups). Whisk the eggs together and carefully pour into each of the muffin cups, filling them close to the top.

6. Take a fork and carefully stir the contents of each of the muffin cups so the yummy ingredients don’t all sit at the bottom.

7. Place in oven and bake for 30-35 minutes, turning halfway through the baking process.

* I like to make these muffins on Sunday and enjoy them for breakfast throughout the week.