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In the realm of healthy eating, Sweet Potato Spinach Egg Muffins stand out as a nutritious and delicious choice for breakfast, snacks, or even post-workout meals. These muffins encapsulate the goodness of sweet potatoes, the vibrant flavor of fresh spinach, and the protein-packed benefits of eggs, making them a well-rounded option to fuel your day. Packed with essential nutrients and easy to prepare, these muffins are perfect for meal prepping, allowing you to enjoy a wholesome and satisfying dish no matter how busy your schedule may be.

Sweet Potato Egg Muffins with Spinach

Discover the delicious and nutritious Sweet Potato Spinach Egg Muffins, perfect for breakfast, snacks, or post-workout meals. Packed with the goodness of sweet potatoes, fresh spinach, and protein-rich eggs, these muffins offer a delightful balance of flavors and essential nutrients. Easy to prepare and customizable for various dietary needs, they make meal prepping a breeze. Enjoy a wholesome treat that fits seamlessly into your busy lifestyle while fueling your day!
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Ingredients
  

1 medium sweet potato (about 1 cup shredded)

4 large eggs

1 cup fresh spinach, chopped

1/2 cup feta cheese, crumbled (optional)

1/4 cup milk (dairy or plant-based)

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and pepper to taste

Olive oil spray for greasing the muffin tin

Fresh herbs for garnish (optional, e.g., chives or parsley)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin with olive oil spray or line with paper liners.

    Prepare the Sweet Potato: Peel the sweet potato and shred it using a box grater or a food processor. You should have about 1 cup of shredded sweet potato.

      Mix the Base: In a large bowl, combine the shredded sweet potato, chopped spinach, feta cheese (if using), garlic powder, onion powder, salt, and pepper. Mix well to ensure the ingredients are evenly distributed.

        Whisk the Eggs: In a separate bowl, beat the eggs and add the milk. Whisk until combined and slightly frothy.

          Combine Ingredients: Pour the egg mixture into the bowl with the sweet potato and spinach mixture. Stir until everything is well combined.

            Fill Muffin Tin: Spoon the mixture into the prepared muffin tin, filling each cup about 3/4 full.

              Bake: Bake in the preheated oven for 20-25 minutes or until the muffins are set in the center and slightly golden on top. A toothpick inserted should come out clean.

                Cool and Serve: Allow the muffins to cool in the tin for 5 minutes, then gently remove them and place on a cooling rack. Optionally, garnish with fresh herbs before serving.

                  Enjoy: Serve warm or store in an airtight container in the fridge for up to 4 days. These muffins make a great breakfast, snack, or post-workout meal!

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 servings