Spinach & Sweet Potato Egg Muffins



Whether you’re looking to up the anti on your snack game or want a no-fuss, portable breakfast, these easy egg muffins are the way to go. As long as you remove them out of the oven at the right time, this recipe is fool-proof.

If you’re dairy-tolerant, I highly recommend putting in the goat cheese. I’m starting to think I may be a little less dairy tolerant than I realized, so I didn’t add it in, but I was quite sad about it. If you can, add it in. And get high quality goat-cheese. It will be amazing. (However, without it, these muffins are still very tasty, I promise. I initially worried they wouldn’t have enough flavor, but they definitely do.)

Spinach & Sweet Potato Egg Muffins
Makes 11 servings

  • 8 eggs
  • 1/4 cup almond milk (unsweetened)
  • 1 tablespoon extra virgin olive oil
  • 4 ounces baby spinach
  • 1 sweet potato, diced into 1/2” cubes
  • heaping 1/2 teaspoon sea salt
  •  2 ounces goat cheese, crumbled (optional)

Preheat oven to 375. Whisk eggs and milk in a large bowl. You can also blend them in a vitamix/blender- just make sure you don’t blend for too long, or they will increase in volume a lot (due to bubbles/air volume) and shrink in the oven.

In a large skillet, add 1/2 tablespoon extra virgin olive oil and put on medium-high heat. Once hot, add in spinach and a splash of water and cover the skillet. Keep covered until the spinach is bright green and wilted. Uncover and saute for about 2 more minutes. Then place onto a cutting board and chop briefly. I lay out the spinach on the cutting board and chop a quadrant, which works nicely.

Heat skillet again, and add the other half tablespoon of extra virgin olive oil. This time, add sweet potatoes. Cook until sweet potatoes are brown on all sides. They don’t need to be super tender, because they will cook more in the oven.

Spray/oil a muffin tin very well (the egg has a tendency to stick). Divide and pour in egg mixture into the 12 muffin molds. I had just enough for 11. Then add in spinach and sweet potatoes. Alternatively, you can just mix the spinach and sweet potatoes in with the egg mixture before dividing into the muffin tin, but you might not get an equal amount of sweet potato and spinach this way.

Bake until the egg has set- you should be able to touch it and see that the top does not move at all. This takes about 15 minutes. Watch closely between 10-20 minutes (I set my timer every 2 minutes to check). Every oven will be slightly different!

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