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Sweet Potato and Spinach Egg Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 3 reviews
  • Author: Evelyn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings (6 muffins)
  • Category: Breakfast, Brunch
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

These Sweet Potato and Spinach Egg Muffins are a nutritious and delicious make-ahead breakfast option, packed with protein and vibrant vegetables. Soft sweet potatoes and fresh spinach blend perfectly with eggs to create a wholesome, flavorful muffin that’s perfect for busy mornings or meal prepping.

Ingredients

Egg Mixture

  • 6 eggs
  • 6 egg whites
  • 1/3 cup skim milk (optional, omit for Paleo/Whole30)
  • 1 tbsp fresh chives (or green onions, optional)
  • Salt and pepper to taste

Vegetables

  • 1 tsp olive oil
  • 1.5 cups sweet potato, diced
  • 4 cups spinach, chopped
  • 1 garlic clove, minced
  • 1/16 tsp nutmeg

Instructions

  1. Preheat the oven. Set your oven to 400°F (200°C). Prepare a standard muffin tin by spraying it with cooking spray or lining it with muffin liners to prevent sticking.
  2. Mix eggs and seasonings. In a large bowl, whisk together the 6 whole eggs, 6 egg whites, skim milk (if using), and fresh chives. Add salt and pepper according to your taste and mix until well combined.
  3. Sauté sweet potatoes. Heat 1 teaspoon of olive oil in a skillet over medium heat. Add the diced sweet potato and cook for about 8 minutes or until they become tender and slightly softened, stirring occasionally to avoid sticking.
  4. Add spinach and aromatics. To the skillet with sweet potatoes, add the minced garlic, chopped spinach, and nutmeg. Cook for an additional 2 minutes until the spinach is wilted and the garlic is fragrant.
  5. Combine vegetables with egg mixture. Remove the skillet from heat and let the vegetable mixture cool for about 2 minutes. Then, stir the sweet potato and spinach mixture into the whisked eggs until everything is evenly distributed.
  6. Fill muffin tin and bake. Pour the combined mixture evenly into the prepared muffin tin cups. Place the tin in the preheated oven and bake for 20 minutes or until the muffins are set and cooked through. A toothpick inserted should come out clean.

Notes

  • For a dairy-free or Paleo/Whole30 version, omit the skim milk.
  • Fresh chives add a mild onion flavor but can be omitted if unavailable.
  • These muffins can be stored in the fridge for up to 4 days and reheated for a quick breakfast.
  • Make sure sweet potatoes are diced small enough to cook through thoroughly in the skillet.
  • You can add other vegetables or cheese as desired for variations.

Find it online: https://evelynscooking.com/sweet-potato-and-spinach-egg-muffins-recipe/