Are you ready to whip up a delicious and nutritious breakfast that’ll have you feeling like a champion? Then let’s talk about these Sweet Potato Egg Muffins – they’re the perfect way to start your day off on the right foot!
These muffins are chock-full of amazing ingredients that’ll keep you fueled and energized all morning long. With sweet potatoes, eggs, shallots, garlic, basil, paprika, and kale, these muffins are basically a party in your mouth. And don’t worry, they’re super easy to make – even if you’re not a morning person!
Sweat Potatoes Any Time
Now, I know what you might be thinking – “Sweet potatoes for breakfast? Isn’t that a little weird?” But trust me, once you try these muffins, you’ll be a believer. Plus, sweet potatoes are loaded with vitamins and minerals that your body needs to stay healthy and strong. So why not start your day with a little dose of goodness?
So grab your muffin tin and get ready to bake up a storm. These Sweet Potato Egg Muffins are the perfect way to fuel your body and satisfy your taste buds at the same time. So what are you waiting for? Let’s get cooking!
Prep Time: 10 mins
Total Time: 50 mins
Calories per Serving: 230
- 1 large sweet potato, washed and cut into 1-inch slices
- 2 tablespoons coconut oil
- 1 whole shallot, minced
- 2 whole garlic cloves, minced
- 1 ½ teaspoons dried basil or thyme
- ¾ teaspoon paprika
- ½ teaspoon black pepper
- 2 tablespoons nutritional yeast
- 12 large eggs, lightly beaten
- 2 cups spinach or kale
- Preheat the oven to 375°F (200°C).
- Line a 12-cupcake tin with liners (or lightly coat silicone muffin cups with coconut/avocado oil spray) and set aside.
- Place sweet potato slices in a food processor and pulse until it becomes a crumbly meal, similar to the texture of rice.
- Heat a large sauté pan over medium heat and add the coconut oil. When oil is simmering, add the shallots and garlic.
- Sauté for 1-2 minutes or until fragrant and translucent.
- Add the sweet potato, salt, pepper, and herbs. Sauté for 5 more minutes until the potato has softened a bit.
- Add the greens and reduce the heat to medium-low. Cover the pan with a lid and let cook for 2 more minutes, allowing the greens to soften.
- Allow the mixture to cool to room temperature.
- Combine remaining ingredients in a large mixing bowl. Add cooled sweet potato mixture and whisk to combine.
- Divide mixture evenly among the liners.
- Bake for 25-30 minutes, or until the edges have started to pull away and a toothpick inserted into the center comes out clean, but the top is still moist.
- Remove from oven and allow to cool completely before removing liners.
- 230 Calories
- 14 g Fat
- 11 g Carbs
- 15 g Protein
- 2 g Fiber
- 4 g Sugar
SOURCE: Cara Clark Nutrition
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