Easy Weekday Meal: Spicy Bison & Sausage Meat Muffins!

Today’s post comes from Dana, our newest addition to the EP Team.  She is a busy career woman and mom, but within the last year, has gained confidence preparing healthy delicious Paleo meals for her “boys-on-the-go!”  Enjoy!

Spicy Bison & Sausage Meat Muffins!

2 lbs. bison (or ground beef)

1/2  lb. mild Italian sausage (US Wellness Meats)

1 egg

1 14.5 oz. can diced tomatoes with basil, garlic and oregano  (be sure to drain the juice!)

1 diced onion

1 T. garlic powder

1 T. Italian seasonings

Salt and pepper to taste

1. Preheat oven to 375 degrees (Please Note: I set my oven to Convection, so it cooked these more quickly!  You will need to watch your cook time carefully, depending on your oven)

2. Lightly grease muffin pans with coconut oil.  I used regular and mini-muffin pans, just for fun, and also to make more leftovers: Ready for lunchboxes, afterschool snacks, and fuel for when they come home starving after baseball practices!

3. Once you’ve drained the juice from your tomatoes, put them in a food processor with your onion.  Add this mixture to all your other ingredients in one big bowl and knead it all together.  Make quick meatballs and put them in your muffin tins.

4. I took the mini-muffin sized cupcakes out after 15 mins.  I cooked the regular sized cupcakes for an additional 8 mins.

5. We served these with a side of steamed brocolli and cauliflower.  ( My kiddos love their veggies, but they’ve got to be Plain!)

OH !   And it’s really fun, after dinner, to show this picture…

and say…   “HERE’s WHAT YOU JUST ATE! “

I hope this recipe helps you save time, tickles your tastebuds and encourages you in your own busy life!


  1. Jessi says

    I just love Bison. It’s such a lean flavor-full meat. I cannot wait to try this, I just with Bison wasn’t so expensive!
    We recently made a bison veggie soup that my kids devoured (my 18 month old ate 2 1/2 bowls!).

    • Annette Deardurff says

      I would be interested in your recipe for the bison veggie soup if you would be so kind as to share it. My husband and I have been on the Paleo for just over two weeks and I need recipes! Thanks. Annette. ajdeardurff@netscape.net

      • Jessi says

        Totally! I do this as a cleaning out the fridge/freezer meal. I used 1lbs ground bison and 1/2lbs ground beef, brown the meat (with garlic and onions if you like them). Once the meat is cooked, throw in whatever veggies you want (we had carrots, celery, broccoli, mushrooms and canned tomatoes). Then add 6-8 cups of chicken broth/stock. Season to your liking and cook until the veggies are tender. Super quick and simple.
        I really don’t measure anything because I do this to clean out the fridge or freezer at the end of the week or whenever. I’ve also made this with ground beef, ground turkey and pork, it’s always good and I really loved the pork and bison!

  2. Charlotte says

    Oh, the muffins look so good! Wish I could find buffalo here in Sweden……
    I will use wildboar instead…….

  3. Gian says

    These look great–thanks for posting. Why do your veggies have to be plain? I smother mine in coconut oil or grass-fed butter which provides a healthy dose of omega3s, CLAs, and added vitamins.

    • Dana says

      Hi Gian, I KNOW I love mine with oil and grass-fed butter and spices, too! My boys, however, want them totally plain! It’s just their preference (Kids?!?!?!)

  4. says

    Just made some of these badboys tonight. They came out wonderfully! Thanks for the recipe, Dana. I smothered them in some homemade pasta sauce and paired with summer greens. Yum! Really love that they’re easy for a grab and go snack as well. I have the hardest time eating much in the mornings before I jump in to work-mode, these should help get me going!

    Picture of my batch: http://dorianinnes.com/#22107765901

  5. Beth says

    My mouth started watering the minute I saw these!
    They look absolutely fabulous! Can’t wait to try.
    Thanks for sharing!

  6. Steve says

    Has anyone made with ground turkey? How does that affect the cooking time since poultry takes longer to cook than red meat?

  7. Lisse says

    I have found steaming leftovers that can be steamed, a good way of reheating foods, without drying them out. I have used this for pancakes and sausage. Fill a large pot with a small amount of water and cover. Bring to a boil; set the steamer basket in the pot. Place your items to be reheated on the steamer, cover the pot again, and lower the temperature, and let steam for 10 minutes or so, while you’re doing something else. By 10 minutes, things are pretty warmed up, and you can turn the burner on low or completely off, if you don’t take off the lid.

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