Brinner Time!

Mondays are breakfast for dinner. So, we did eggs with these cute pancake sausage muffins topped with some real maple syrup. Delicious and a kid hit! I made this recipe but substituted cassava flour and coconut sugar.

I loved being able to make these on Sunday night as we were getting ready for the week. Then, I had very little work to do at dinner time on Monday. Have I mentioned how much I try not to actually cook at dinner time? At that time, I always have at least one kid that wants my attention, I feel like I am still trying to get all my stuff in the door, and I want to spend time with my family. So, when it was dinner time, all I had to do was heat the muffins in the oven, while I quickly make some eggs and smoothie to go with them.

Ingredients

• 1 pound breakfast sausage, cooked and cut into small pieces
• 3 cups full-fat coconut milk or full-fat milk of choice*
• 8 tablespoons white vinegar*
• 4 cups cassava flour
• 8 tablespoons coconut sugar
• 4 teaspoons baking powder
• 2 teaspoon baking soda
• 2 teaspoon salt
• 4 eggs
• 8 tablespoons grass-fed butter, melted
• 2 teaspoon vanilla

*Note: For the milk and vinegar, you can also substitute buttermilk or just use milk of choice and skip the vinegar.

Directions

1. Cook your sausage in the oven or in a skillet. Once cooked, break it into crumbles. I baked patties in the oven at 350 F for 20 minutes, and then, cut the patties into crumbles. I like this way because then I don’t have to watch a skillet.
2. Preheat your oven to 400 F.
3. Add the vinegar and milk together. Then, let them sit for 5 minutes.
4.  Add all ingredients into a blender except for the sausage.
5. Blend ingredients until smooth.
6. Remove the blade from the blender, and mix in the sausage crumbles until they are evenly incorporated.
7. Fill silicon muffin cups or paper lined muffin tins 2/3 full with the batter.
8. Bake for 15 minutes.
9. Serve immediately, or let them cool to store in the refrigerator or freezer for later.