Description
Deliciously wholesome breakfast muffins filled with sweet potatoes and spinach, perfect for a healthy start to your day.
Ingredients
Scale
- 1 large Sweet Potato, peeled and cubed
- 2 cups Fresh Spinach
- 6 large Eggs
- 1/4 cup Milk
- 1/2 cup Cheese (optional)
- Salt and Pepper to taste
- 1 tablespoon Olive Oil
Instructions
- Preheat your oven to 350°F (175°C).
- Roast the sweet potatoes for 20-25 minutes until fork-tender.
- Sauté the spinach in a skillet until wilted, about 2-3 minutes.
- Whisk together eggs and milk in a large bowl, adding salt and pepper.
- Combine the roasted sweet potatoes and sautéed spinach with the egg mixture.
- Pour the mixture into greased muffin tins, filling them 2/3 full.
- Bake for 20-25 minutes until golden and set.
- Cool for a few minutes before removing from tins.
Notes
These muffins can be enjoyed warm or cold and are ideal for meal prep. Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 200mg
Keywords: sweet potato, spinach, egg muffins, breakfast, meal prep