Maple Breakfast Gobbler

Ingredients - Filling

• Cooking spray
• 1/2 finely diced red pepper
• 2 green onions small dice
• 12 turkey sausages removed from casings
• 6 eggs beaten
• 2 Tbsp Canadian Maple Syrup
• 1/2 cup maple syrup for drizzling

Directions

1. Spray a non stick pan and saute the turkey sausage over medium heat until brown, and crumbled. Add two tbsp of maple syrup stir well, set aside.
2. In the same pan, saute the red pepper and green onion over medium heat for a minute - just until the red pepper begins to soften. Add the egg and the sausage and scramble together. 
3. When eggs are cooked and scrambled set aside to a bowl.

Ingredients Sweet Potato Cornbread Mini Muffins

• 2 cups mashed orange-skinned sweet potatoes (yams)
• 4 large eggs
• 1 1/2 cups buttermilk
• 2 1/3 cups yellow cornmeal
• 1 cup all purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking soda
• 1/2 large jalapeno pepper, finely diced
• 1/2 cup (1 stick) chilled butter, cut into 1/2-inch pieces

Directions

1. Pierce sweet potatoes in several places. Microwave on high until tender, turning once, about 12 minutes. Cut open and cool. Mash enough potatoes to yield 2 cups. Place mashed potatoes in large bowl. Whisk in eggs and buttermilk. Stir in jalapeno pepper.
2. Blend cornmeal and next 5 ingredients. Add butter and blend until mixture resembles coarse meal. Add to egg mixture. Stir just until blended. 

To assemble the dish

1. Grease a mini muffin tin and fill each cup about 1/3 full (about a teaspoon per cup) with the muffin mix
2. Using your fingers, flatten the mixture along the bottom and work it up and around the sides of the cup. The idea is to make your cornbread batter into a little bowl your chili will go in.
3. Fill each cup with the egg mixture (about a tsp or two) and drizzle with about 1/2 tsp maple syrup. Top with another tsp batter.
4. Smooth batter over the top of the chili with a butter knife so that it forms a muffin cap.
5. Bake in a 375 oven about 17 minutes; until a toothpick inserted into the dough comes out clean.
6. Serve warm from the oven.
7. These freeze beautifully. Cool completely and freeze on baking sheets. Once frozen, store in heavy duty freezer bags.
8. Makes 36-40 
9. Any leftover filling can be frozen and used for another time