Spinach & Sweet Potato Egg Muffins

Servings: 4

Calories per Serving: 228

Prep Time:

Cook Time:

Total Time: 35 minutes

Ingredients

1 1/2 tsps Avocado Oil

1 Sweet Potato (medium, peeled and chopped into cubes)

1 tbsp Extra Virgin Olive Oil

6 cups Baby Spinach Egg

1/4 cup Water

1/2 tsp Sea Salt

1/2 tsp Black Pepper

Instructions

  1. Preheat oven to 350oF (177oC). Lightly grease a muffin pan with avocado oil.
  2. Steam sweet potato in a double boiler for 8 to 10 minutes, or until tender when pierced with a fork. Let cool slightly.
  3. While the sweet potato is steaming, heat extra virgin olive oil in a large pan over medium heat. Sauté the spinach until wilted and tender. Let cool slightly.
  4. When spinach and sweet potatoes are cool enough to handle, divide evenly into the muffin cups of the prepared pan.
  5. In a mixing bowl whisk eggs until well scrambled. Whisk in water and salt and pepper.
  6. Pour the whisked eggs into the muffin cups to cover the sweet potato and spinach.
  7. Bake for 15 to 18 minutes or just until the egg is cooked through and no longer liquid on top. Remove from oven, let cool and enjoy!

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