Sweet Potato + Spinach Egg Muffins
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These healthy Sweet Potato and Spinach Egg Muffins that are portable, packed with protein, and delicious for a quick breakfast on the go!
Ingredients:
You will need 12 large baking cups!
1 tablespoon coconut oil
2 cups sweet potato, cubed and peeled
1/2 cup white onion, diced finely
1/2 teaspoon black pepper + pinch of salt
3 cups spinach, very finely chopped
1 teaspoon garlic, minced
6 eggs
1/8 teaspoon nutmeg
1/4 teaspoon sea salt
2 teaspoons nutritional yeast
1/2 teaspoon onion powder
2 tablespoons green onions, finely chopped
Directions
Preheat the oven to 350 degrees F.
In a frying pan with a lid, bring coconut oil to heat over medium-heat, about 20 seconds. Add the diced white onion and cook while stirring for 3 minutes.
Add the salt and pepper and the cubed sweet potato.
Stir well for one minute to combine all ingredients, cover and cook for 13 minutes. Check half way through, to make sure it’s not burning.
Reduce heat to low-medium and add the spinach and garlic. Continue to stir together for another minute.
Remove from heat and set aside to allow to cool.
In the meantime, mix eggs in a bowl with the nutmeg, sea salt, nutritional yeast and onion powder.
Evenly distribute the sweet potato mixture into 12 large muffin cups. Scoop the egg mixture with a 1/8 measuring cup and pour this amount over each sweet potato cup.
Using a fork, gently combine and toss the egg and sweet potato mixture together in the baking cup.
Top each cup with a little green onion and place in the oven.
Cook for 20-22 minutes, until they are cooked through.
Serve with fresh sea salt and black pepper.
