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In recent years, the focus on healthy eating has surged, with an increasing number of individuals seeking out nutritious breakfast options that align with their wellness goals. Among the myriad of choices available, Savory Sweet Potato Egg Muffins with Spinach stand out as a delicious and wholesome alternative for busy mornings. Not only do these muffins pack a punch in terms of flavor and nutrition, but they also offer an unparalleled convenience that makes them perfect for breakfast, snacks, or meal prep.

Sweet Potato Egg Muffins with Spinach

Start your day the healthy way with Savory Sweet Potato Egg Muffins with Spinach! These delicious muffins are packed with nutritious ingredients like sweet potatoes, eggs, and spinach, making them a perfect breakfast option or snack. They're versatile and can easily be customized with your favorite herbs, spices, or cheese. Quick to prepare, these muffins provide a convenient and satisfying way to meet your wellness goals while enjoying mouthwatering flavors.
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Ingredients
  

2 medium sweet potatoes, peeled and grated

6 large eggs

1 cup fresh spinach, chopped

1/2 cup shredded cheese (cheddar or feta recommended)

1/4 cup milk (dairy or non-dairy)

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and pepper, to taste

1 tablespoon olive oil

Fresh herbs for garnish (optional, such as chopped chives or parsley)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by greasing it with cooking spray or lightly greasing it with oil, or you can line the cups with muffin liners for easy removal.

    Sauté Sweet Potatoes: In a skillet, heat the olive oil over medium heat. Once the oil is shimmering, add the grated sweet potatoes. Sauté them for about 3-4 minutes. You want them to be tender yet retain a slight crunch. Season this mixture with salt, pepper, garlic powder, and onion powder to enhance the flavor. Once done, remove the skillet from heat and let the sweet potatoes cool slightly.

      Whisk Eggs: In a large mixing bowl, crack the eggs and add the milk. Use a whisk to combine them until the mixture is smooth and frothy. Feel free to add a pinch more salt and pepper according to your taste preferences.

        Combine Ingredients: Gently fold in the sautéed sweet potatoes, chopped spinach, and shredded cheese into the egg mixture using a spatula. Stir until all ingredients are well incorporated, ensuring an even distribution of flavors.

          Fill the Muffin Tin: Carefully pour the egg mixture into the prepared muffin tin, filling each cup about three-quarters full to allow for rising during baking.

            Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes. The muffins are ready when they have risen and a toothpick inserted into the center comes out clean, with no wet egg mixture clinging to it.

              Cool and Serve: After baking, let the muffins cool in the tin for about 5 minutes. Then, gently transfer the muffins to a wire rack to cool further. If you're using fresh herbs, sprinkle them over the muffins for a vibrant finish. Enjoy them warm or allow them to come to room temperature before serving.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins

                  - Presentation Tips: Serve the muffins on a colorful platter or individual plates, and add a sprig of fresh herbs on top for a beautiful touch. These savory muffins make a perfect breakfast or snack option!