Description
These easy sweet potato and sage egg muffins are packed with flavor and contain just 5 ingredients. Prepare a big batch in advance and enjoy easy, high protein snacks all week long!
Ingredients
Units
Scale
- 2 eggs
- 2 tbsp parmesan cheese or feta
- 1/2 cup baby spinach
- 2 fresh sage leaves
- 2 tbsp roasted sweet potatoes, cut into small pieces
- Salt and pepper, dash
- Extra virgin olive oil, drizzle
Instructions
- Preheat the oven to 375℉ (190℃)
- Liberally grease two cups in a non-stick muffin tin with cooking spray or line with silicon muffin cups.
- Shred the baby spinach, fresh sage, and parmesan cheese/feta.
- Divide the baby spinach, sweet potato, sage, and parmesan in 2. Sprinkle half of the spinach, sweet potato, sage, and parmesan into the two muffin cups. Reserve the other half of the ingredients for the top of the muffins.
- Crack the eggs into a small bowl. Season the eggs with salt and pepper, and beat the eggs with a whisk until bubbly.
- Pour the eggs into the muffin cups.
- Sprinkle the remaining spinach, sweet potato, sage and parmesan over the raw egg. Press the ingredients into the egg mixture with the back of a spoon.
- Insert the muffin tin into the oven, and bake for 15-20 minutes or until the eggs are tender. Enjoy warm!