Sweet Potato and Spinach Egg MuffinsSweet Potato and Spinach Egg Muffins

Step 1

Preheat oven to 350 F and grease a 12-cup muffin pan with cooking spray or oil.

Step 2

Heat avocado oil in a medium-sized skillet over medium-high heat. Once oil is hot, add diced sweet potato and shallot.

Step 3

Cook until sweet potato has softened slightly, about 4 minutes. Add spinach and cook another 1 minute, or until wilted.

Step 4

Divide the veggie mixture evenly between the 12 cups.

Step 5

Next, whisk together eggs, egg whites, salt, oregano, and black pepper. Pour into muffin cups.

Step 6

Top each egg cup with shredded cheese and then place pan in oven. Bake for 24-28 minutes, or until egg cups are set and don’t jiggle in the middle.

Step 7

Remove from oven and allow it to cool for a few minutes before removing from pan.

Step 8

Store leftover egg muffins in an airtight container in the fridge for up to 6 days.

Step 9

Preheat oven to 350 F and grease a 12-cup muffin pan with cooking spray or oil.

Step 10

Heat avocado oil in a medium-sized skillet over medium-high heat. Once oil is hot, add diced sweet potato and shallot.

Step 11

Cook until sweet potato has softened slightly, about 4 minutes. Add spinach and cook another 1 minute, or until wilted.

Step 12

Divide the veggie mixture evenly between the 12 cups.

Step 13

Next, whisk together eggs, egg whites, salt, oregano, and black pepper. Pour into muffin cups.

Step 14

Top each egg cup with shredded cheese and then place pan in oven. Bake for 24-28 minutes, or until egg cups are set and don’t jiggle in the middle.

Step 15

Remove from oven and allow it to cool for a few minutes before removing from pan.

Step 16

Store leftover egg muffins in an airtight container in the fridge for up to 6 days.