Zucchini Sausage Mini Muffins
Ingredients
- 1½ average size zucchini, diced
- ½ onion, diced
- 1.5 teaspoon sea salt, divided
- ½ pound bulk sausage
- 1 cup cornmeal
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- 3 tablespoons coconut oil
- 1 cup buttermilk
- 7 egg, slightly beaten
- ½ teaspoon pepper
- 1 teaspoon basil
- 2 cups cheddar cheese, shredded
Instructions
- Preheat the oven to 350 degrees.
- Brown the sausage and set aside.
- Spray non stick pan with cooking oil and add onion and zucchini. Sprinkle with 1 tsp salt. Cook until the onions are transparent, stirring occasionally. While cooking combine cornmeal, baking powder, soda and ½ tsp salt in large mixing cup. Add buttermilk and eggs mix well. Stir in coconut oil, pepper and basil.
- Liberally spray 2 muffin tins (12 muffin each) with non-stick spray or use paper liners. Spoon sausage into each muffin hole, dividing evenly. Do the same with the zucchini and onion mixture, adding to top of sausage. Pour egg and cornmeal mixture over vegetables. Stop after pouring every other muffin to stir batter with whisk. If you do not, the cornmeal will settle in the bottom of the bowl, and only the last few muffins will have a cornmeal crust. Top each muffin with cheese.
- Bake in 350F for 20 minutes.
- Allow to cool for 10 minutes before gently lifting them out of the muffin tin with a spoon.
- Enjoy right away or let cool and freeze for later use.
- You can pop a frozen mini quiche out of the freezer and right into the microwave for a fast, almost-instant hearty breakfast!
