High Protein Savory Breakfast Muffins
These breakfast muffins are such a fun way to mix up your morning meal! All in you’ll get 20 savory breakfast muffins to complete your meal plan. Perfect to sneak in some extra veggies & pack in the protein to start the day. These are freezer-friendly so stock up!
High Protein Savory Breakfast Muffins
10
servings10
minutes30
minutesThese breakfast muffins are such a fun way to mix up your morning meal! All in you’ll get 20 savory breakfast muffins to complete your meal plan. Perfect to sneak in some extra veggies & pack in the protein to start the day. These are freezer-friendly so stock up!
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Ingredients
1 dozen eggs
24 ounces pre-cooked sausage, or veggie sausage, I used apple chicken sausage, diced into small cubes
1 1/2 cups grated sweet potato, about 1 medium sweet potato
2 1/2 cups blanched almond flour
2 teaspoons baking powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground sage
Directions
- Preheat the oven to 350F and oil two non-stick muffin tins with a neutral oil (option to use silicone muffin liners if you don’t have a great non-stick muffin tin, which I recommend so they don’t get stuck!).
- Whisk the eggs in a large mixing bowl. Mix in the chopped chicken sausages and grated sweet potato.
- Add the dry ingredients—almond flour, baking powder, garlic powder, thyme, salt, black pepper, and sage—to the bowl. Stir with a rubber spatula until just incorporated.
- Transfer the mix to the prepared muffin tins, filling each one until just about full. Bake until golden on top and a toothpick comes out clean, 24 to 28 minutes.
- Cool on the counter completely to room temperature before removing from the muffin tin.
Notes
- Storage: Refrigerate in a sealed container for up to 4 days or freezer for up to a month in a sealed container.
- Reheating: From refrigerated, microwave until warm, about 1 minute, or air fry or bake at 350ºF until warm. From frozen, thaw in the refrigerator for at least 8 hours, then follow microwave instructions, or microwave from frozen for 1 minute then bake or air fry at 350ºF for 5 to 10 minutes.
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Leave a comment with a star rating below if you love it.
Where is any nutritional information, especially grams of protein?
It’s approximately 11 grams of protein per muffin. There are websites that help you calculate the macros for free. 🙂
Can you share the website you use or app? I’ve been hunting for one but they all cost money to use this feature. Thank you!!
Very nice recipe chef 👍👌👏. Thank you for your effort.
Sweet potatoes pre cooked?
No they are just peeled and grated!
Would it be possible to make this in a cake pan vs muffin tin? Thanks!
I haven’t tried that yet but it will definitely work! I’d recommend checking every 5 minutes after it cooks for 30 minutes, and wait until a toothpick comes out clean. It will just take longer than the individual muffins
I love your recipes but it would be so helpful if you included the macros, like protein and fiber amounts, for at least your own preparation. I get that it will vary a bit for each person based on brands purchased, etc. It would just be really useful for eyeballing whether a recipe likely meets my current protein and fiber goals.
Is it possible to make these as egg cups without the flour?
I love this, and thank you so so much for posting. Should I squeeze the grated sweet potatoes to get rid of moisture-or is the moisture needed to cook?
I didn’t squeeze out the liquid, since the only other liquid in here comes from the eggs, it shouldn’t be an issue and will help keep things moist!
Would be so helpful if your low carb recipes listed the carbs 🙂
Could I sub gluten free flour for the almond flour?
Im curious about this too…
This is an awesome, quick recipe that makes for a great breakfast/snack option! I love the addition of sweet potato to add in an extra vegetable. Overall just appreciate your meal prep ideas and the flavors/types of cuisine you share so much.
And to the people asking for macros…you know there are websites that can easily help you with that, right?
She’s already giving you a ton of recipes for free and this is not marketed as a fitness site where macros are the main thing advertised – look up an online tool and add the ingredients, it’s very easy.
Exactly!!!
Love this one!!
I’m allergic to almonds. What is another flour alternative that I could use other than All Purpose Flour?
Delicious! Great for meal prep! And I love the sweet potato in them!
Can you cook them on a silipat, scooped like biscuits?
Thank you for this recipe! Would I need to make any alterations if I use all purpose flour instead of almond flour?