VEGGIE EGG BREAKFAST MUFFINS WITH SWEET POTATO CRUST

Sweet Potato Crust Egg Veggie Muffins - Olivia Adriance

VEGGIE EGG BREAKFAST MUFFINS WITH SWEET POTATO CRUST

Protein-rich and nutrient-packed, these egg and veggie muffins will get your day started on the right foot! Make a dozen and store in the fridge or freezer for a quick and easy morning meal.

Prep Time15

Cook Time22

Total Time37

Course: Breakfast

Cuisine: American

Keyword: Egg bites, Freezer friendly breakfast, Freezer friendly meals, Postpartum meals, Postpartum recipes

Servings: muffins

Author: Olivia Adriance

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 sauteed 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 the oven to 375°F. Lightly grease a 12-cup muffin tin or line with silicone muffin liners.
In a medium bowl, toss shredded sweet potato with olive oil, salt, and pepper. Divide the mixture evenly among the muffin cups and press firmly into the bottoms and slightly up the sides to form a crust. Bake for 10 minutes to help set.
Meanwhile, in a large bowl, whisk together eggs, almond milk, salt, and pepper. Stir in chopped spinach, bell pepper, green onion, and dairy-free cheese (if using). If you’re mixing in any of the optional toppings, add them here.
Pour the egg mixture into the pre-baked crusts, filling about 3/4 of the way full.
Bake for 20 to 22 minutes, or until the eggs are fully set and slightly golden on top. Let cool for 5 to 10 minutes before removing from the tin.
Muffins can be refrigerated for up to 3 to 5 days or frozen for up to 2 months in a sealed container. Reheat in an oven at 350°F for 7 to 10 minutes or microwave for around 45 seconds. Enjoy!

Notes

Whether you’re keeping them in the fridge for later in the week or in the freezer for later, I suggest storing these in a reusable silicone bag, such as @stasherbag.

Nutrition