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In recent years, there has been a notable shift towards healthier, more convenient breakfast options. With busy lifestyles and a growing awareness of nutrition, many people are seeking meals that not only save time but also fuel their bodies effectively. Enter Sweet Potato Spinach Egg Muffins—an innovative, nutritious, and protein-packed solution that fits perfectly into this trend. These delightful muffins combine the wholesome goodness of sweet potatoes with the vibrant nutrition of spinach, resulting in a versatile meal that can be enjoyed any time of day.

Sweet Potato Egg Muffins with Spinach

Start your day off right with Sweet Potato Spinach Egg Muffins! These nutritious, protein-packed muffins combine the goodness of sweet potatoes and spinach for a delicious breakfast or snack. Perfect for meal prep, they offer a balance of vitamins, essential minerals, and antioxidants while being easy to whip up. Enjoy them warm, or grab them on-the-go for a healthy boost at any time of the day. Discover the simple recipe and begin your journey to healthier eating today!
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Ingredients
  

1 medium sweet potato, peeled and grated

2 cups fresh spinach, chopped

6 large eggs

1/2 cup milk (dairy or non-dairy)

1/2 cup shredded cheese (cheddar or feta work well)

1/4 cup chopped onion

2 cloves garlic, minced

1 teaspoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon paprika (optional)

1/4 teaspoon nutmeg (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or oil.

    Sauté Vegetables: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onions are translucent, about 3-4 minutes. Add the chopped spinach and sauté for another 2-3 minutes, until wilted. Remove from heat and set aside.

      Mix Sweet Potato and Eggs: In a large mixing bowl, combine the grated sweet potato with the six eggs. Whisk until well blended.

        Add Milk and Season: Pour in the milk and add the salt, pepper, paprika, and nutmeg. Stir until everything is combined.

          Fold in Vegetables and Cheese: Gently fold the sautéed spinach mixture and shredded cheese into the egg mixture, ensuring even distribution.

            Pour into Muffin Tin: Evenly distribute the mixture into the prepared muffin tin, filling each cup about 3/4 full.

              Bake the Muffins: Place the muffin tin in the oven and bake for 20-25 minutes, or until the muffins are set and a toothpick inserted in the center comes out clean.

                Cool and Serve: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or store them in an airtight container in the fridge.

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