Spinach & Sweet Potato Egg Muffins PPMA Cooking @ Home Series private physicians medical associates

Spinach & Sweet Potato Egg Muffins

Spinach & Sweet Potato Egg Muffins PPMA Cooking @ Home Series private physicians medical associates

Spinach & Sweet Potato Egg Muffins are a fantastic way to start your day – prepare a batch, eat a few, and store the rest for a grab-n-go breakfast for the week! Nutritious, delicious, and perfect to go.

Serves: 4

Equipment Needed:
● (1) muffin pan
● (1) large skillet
● (1) large mixing bowl

Ingredients:

● 1 tbsp Avocado Oil
● 1 Sweet Potato (small, peeled and chopped into cubes)
● 4 cups Baby Spinach or Lacinato Kale
● 8 Eggs
● 2 tbsps Water
● 1/4 tsp Sea Salt
● 1/4 tsp Black Pepper
● 2 Chicken Sausage Links, diced
● ½ White Onion, diced

Directions:
  1. Preheat the oven to 350 degrees F. Lightly grease a muffin pan with non-stick avocado
    oil.
  2. Wash sweet potatoes and scrub under running water. Chop into cubes. Dice onions.
  3. Dice chicken sausage.
  4. In a large skillet, heat avocado oil over medium heat. Saute the sweet potatoes, onions, and chicken sausage until lightly browned. Once lightly browned, add spinach/kale and
    cook until wilted and tender.
  5. Divide sweet potatoes, sausage, onions, and spinach into the muffin cups.
  6. In a mixing bowl whisk the eggs until well scrambled. Whisk in water, salt & pepper.
  7. Pour the whisked eggs into the muffin cups to cover the ingredients. Fill about 85% of the way full.
  8. Bake for 15 – 18 minutes or just until the egg is cooked through and no longer liquid on top. Remove from the oven, let cool and enjoy!
To store:

Let the muffins cool completely, then place in an airtight container in the refrigerator for up to 3 days.

Related Post