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.
Total time: ~35 minutes
Serves: 4
Equipment needed to make Spinach & Sweet Potato Egg Muffins:
● 1 muffin pan
● 1 large skillet
● 1 large mixing bowl
Ingredients:
1 tbsp avocado oil
1 sweet potato (small, peeled, chopped into cubes)
4 cups baby spinach or lacinato kale (aka Tuscan kale, Italian kale)
8 eggs
2 Tbsp water
1/4 tsp sea salt
1/4 tsp black pepper
2 chicken sausage links, diced
½ white onion, diced
Directions:
- Preheat the oven to 350 degrees F. Lightly grease a muffin pan with non-stick avocado
oil. - Wash sweet potatoes and scrub under running water. Chop into cubes. Dice onions.
- Dice chicken sausage.
- 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. - Divide sweet potatoes, sausage, onions, and spinach into the muffin cups.
- In a mixing bowl whisk the eggs until well scrambled. Whisk in water, salt & pepper.
- Pour the whisked eggs into the muffin cups to cover the ingredients. Fill about 85% of the way full.
- 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 your Spinach & Sweet Potato Egg Muffins cool completely, then place in an airtight container in the refrigerator for up to 3 days.
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