Ingredients
For the Crust:
- 1 ½ cups peeled sweet potato, shredded (from 1 medium sweet potato)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Egg Filling:
- 8 large eggs
- ¼ cup unsweetened almond milk (or other nut milk or regular milk)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup spinach (or sautéed kale)
- ½ cup bell pepper, finely chopped
- ¼ cup green onion, chopped
Optional Fillings:
- Chopped turkey bacon
- Cooked mushrooms
- Grated zucchini (extra moisture squeezed out)
Instructions
- Preheat and Prepare Muffin Tin: Preheat the oven to 375°F and lightly grease a 12-cup muffin tin or line it with silicone muffin liners to prevent sticking and ensure easy removal of the muffins.
- Make the Sweet Potato Crust: In a medium bowl, toss the shredded sweet potato with olive oil, salt, and black pepper. Evenly divide this mixture among the muffin cups, pressing firmly into the bottoms and slightly up the sides to form a crust. Bake for 10 minutes to help the crust set and crisp slightly.
- Prepare the Egg Mixture: In a large bowl, whisk together the eggs, almond milk, salt, and black pepper until fully combined. Stir in the chopped spinach, bell pepper, green onion, and any optional fillings such as chopped turkey bacon, cooked mushrooms, or grated zucchini.
- Assemble the Muffins: Carefully pour the egg mixture into the pre-baked sweet potato crusts, filling each about 3/4 full to leave room for the eggs to expand as they cook.
- Bake the Muffins: Bake for 20 to 22 minutes or until the eggs are fully set and the tops are slightly golden. Remove from the oven and allow to cool for 5 to 10 minutes before removing from the muffin tin.
- Storage and Reheating: Store the muffins in an airtight container in the refrigerator for 3 to 5 days or freeze for up to 2 months. To reheat, warm in a 350°F oven for 7 to 10 minutes or microwave for about 45 seconds until heated through. Enjoy a nutritious breakfast or snack!
Notes
- Make sure to squeeze out extra moisture from any grated zucchini before adding, to prevent sogginess.
- You can substitute spinach with sautéed kale or other leafy greens as preferred.
- Use dairy-free cheese or regular cheese as desired, although this recipe can be made without cheese for a lower-fat option.
- To ensure the sweet potato crust crisps properly, press it firmly and pre-bake before adding the egg filling.
- Customize your muffins with different veggies or protein options like turkey bacon or mushrooms for added flavor and texture.
- These muffins are perfect for meal prep and can be enjoyed cold or reheated quickly for busy mornings.
- Prep Time: 15 Minutes
- Cook Time: 22 Minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
