Breakfast Muffins

IF you have today off and want to get ahead for the week, whip up a batch or two of these and put them away for quick breakfasts throughout the week....

I doubled the recipe and made a dozen
I stored them away for quick breakfasts on the go!

I was really happy with this recipe, it's very flexible.  The original recipe calls for bacon but I decided to use chopped nitrate free chicken sausages instead and also add some sauteed mushrooms.  I think it would also be good with other sauteed veggies, you wouldn't necessarily have to use meat if you don't have something suitable to use.

These reheated very nicely and I was sure happy to see them the next day when we were in a hurry to get out the door.  Bubba liked ketchup on his. 

Breakfast Muffins

makes 6 muffins

adapted from Free Coconut Recipes

1 large link of chicken sausage 

1/2 cup chopped veggies

3 eggs

2 tablespoons of melted coconut oil, olive oil or melted butter

1/4 teaspoon salt

3 tablespoons coconut flour

1/4 teaspoons baking powder

4 ounces cheddar cheese, shredded/diced

Coconut oil (for greasing muffin tin)

Preheat oven to 400 degrees.

Chop up sausage and/or veggies and fry in a skillet with coconut oil or butter. Set aside. 

Blend eggs, 2 tablespoons of oil or butter, and salt in a mixing bowl.

Add coconut flour and baking powder. Mix until there are no lumps.

Add sausage and veggies to batter along with cheese. Mix until incorporated.

Grease your muffin pan with coconut oil or use paper inserts.

Pour batter into muffin tin and bake for 15 minutes.

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