- 12 large eggs
- 1 sweet potato, peeled and grated
- 3 tbsp gluten free flour or almond meal
- Sausage or ground turkey
- Salt & pepper to taste
- 1 tsp smoked paprika
- 1/2 tsp sage
- chives, for garnish
In a skillet, brown sausage or turkey and drain excess liquid. Set aside. Preheat oven to 375 degree. Line a muffin tray with cupcake liners or spray generously with cooking spray or coconut oil.
In a bowl, combine sweet potato, 1 egg white, flour, salt, pepper, sage and paprika and mix well. Add to skillet you cooked the sausage in and brown for 4-5 minutes. Spoon a heap into each muffin hole and flatten with the back of the spoon. Once they are all filled, crack one whole egg into each muffin. You will have one empty for the egg you used. Sprinkle again with smoked paprika, salt and pepper.
Bake for 20-25 minutes until egg looks cooked through. Let cool. If the bottom of your muffins is still looking uncooked, place them in your used skillet for a minute or two to brown off the bottom. Garnish with chives. Store in an airtight container in the fridge for 1 week.