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.
- 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.
- 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.
- Preheat your oven to 400 F.
- Add the vinegar and milk together. Then, let them sit for 5 minutes.
- Add all ingredients into a blender except for the sausage.
- Blend ingredients until smooth.
- Remove the blade from the blender, and mix in the sausage crumbles until they are evenly incorporated.
- Fill silicon muffin cups or paper lined muffin tins 2/3 full with the batter.
- Bake for 15 minutes.
- Serve immediately, or let them cool to store in the refrigerator or freezer for later.