Sweet Potato and Spinach Egg Muffins

These sweet potato and spinach egg muffins are filled with seasonal vegetables and packed with flavor. They’re also super easy to make ahead of time so all you need to do is grab one or two on your way out the door. 

While perfect for a snack, see my notes below the recipe on how to incorporate these into a balanced breakfast. 

Notes: 

• If you don’t like wasting egg yolks, you can use 2 whole eggs in place of the 4 egg whites. However, this will increase the total fat and saturated fat. 
• For the veggies, feel free to saute any leftovers that you have in your fridge. 
• While one or two makes for a good snack, to make these a balanced breakfast pair them with a cup of berries and a slice of whole wheat toast. 
• On weekends, these muffins are also an easy way to add protein to a brunch-spread or alongside whole wheat pancakes. 
• For non-vegetarians, to add more protein feel free to add cooked ground turkey. 

 

Print Recipe

Sweet Potato and Spinach Egg Muffins

 

 

 

Course: Breakfast

Servings: 12 egg muffins

Calories:

Ingredients

• 1 tbsp avocado oil 
• 1 medium sweet potato peeled and cut into small cubes
• 1 diced shallot
• 2 cups baby spinach chopped
• 6 large eggs
• 4 egg whites
• 1/4 tsp salt
• 1/2 tsp dried oregano (or dried sage)
• 1/2 cup shredded cheese cheddar jack or flavor of your choice
• pinch black pepper

Instructions

• Preheat oven to 350 F and grease a 12-cup muffin pan with cooking spray or oil. 
• Heat avocado oil in a medium-sized skillet over medium-high heat. Once oil is hot, add diced sweet potato and shallot.
• Cook until sweet potato has softened slightly, about 4 minutes. Add spinach and cook another 1 minute, or until wilted. 
• Divide the veggie mixture evenly between the 12 cups. 
• Next, whisk together eggs, egg whites, salt, oregano, and black pepper. Pour into muffin cups.
• Top each egg cup with shredded cheese and then place pan in oven. Bake for 24-28 minutes, or until egg cups are set and don’t jiggle in the middle. 
• Remove from oven and allow it to cool for a few minutes before removing from pan. 
• Store leftover egg muffins in an airtight container in the fridge for up to 6 days. 

Notes

Nutrition: Servings 12

 

1 Serving:  76 Calories | Total Fat 4 g | Sat Fat 2 g | Cholesterol 112 mg | Sodium 140 mg | Total Carbs 4 g | Fiber 1 g | Sugar 1 g | Protein 6 g