Sunday Brunch: Julie Yoder's Savory Easter Brunch Muffins

TULSA - Savory Easter Brunch Muffins

Enjoy these savory muffins with a cup of coffee and a side of fruit. They’re a fun way to get your kids to eat a health breakfast.

Minutes to Prepare: 15
Minutes to Cook: 25
Number of Servings: 12


Hash brown Mixture:

  • Cooking Spray, Pam Cooking Spray
  • 3 small potatoes, shredded
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1 dash black pepper

Homemade Turkey Sausage Ingredients:

  • Cooking Spray
  • 1/2 pound ground turkey, 93% lean
  • 1 1/2 teaspoons paprika
  • 1/4 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon fennel seed
  • 1/4 teaspoon red pepper flakes

Egg Mixture Ingredients:

  • 8 ounces fat free cream cheese
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dill weed,
  • 2 1/2 cup liquid egg substitute
  • 5 Scallions, raw, medium (4-1/8" long) chopped
  • 1/4 cup 2% reduced fat shredded cheddar
  • 1/4 cup 2% reduced fat Swiss


  • 1/4 cup 2% reduced fat shredded cheddar
  • 1/4 cup 2% reduced fat Swiss


Preheat oven to 350 degrees. Lightly grease a muffin tins.

Shred potatoes with Julianne slicer season with salt, pepper and paprika, then sauté in olive oil cooking spray until lightly browned-layer bottom of each greased muffin tin with 1 tablespoon of mixture.

Combine sausage seasoning in spice grinder them sprinkle and mix in 1/2 pound ground turkey. Cook and stir sausage in a medium saucepan over medium heat until evenly browned; drain. Put one tablespoon of mixture in as second layer.

In a Food processor add cream cheese, Dijon mustard, dill, hot sauce and blend until combined and fluffy. Then add egg beaters to food processor and mix thoroughly. Fold in chopped green onions.

Stir half of cheese in with egg mixture and sprinkle the other half on top. Evenly distribute egg mixture over sausage in muffin tins. Evenly distribute remaining cheese to sprinkle over the top

Bake 20 minutes in the preheated oven, or until eggs are fully cooked.

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