Sweet Potato Egg Muffins
Servings 4 servings
Calories 251kcal
Ingredients
- Nonstick spray
- 2 tsp Extra-virgin olive oil
- 1.5 cups Sweet potatoes peeled and diced
- 2 cloves Garlic grated
- 2 tbsp Fresh parsley chopped
- 8 Eggs beaten
- 2 Pears sliced (Check the Fruit guide to substitute seasonal fruits)
- 1 cup Cottage Cheese
- Hot sauce optional
Instructions
- Preheat the oven to 375 degrees.
- Grease a muffin tin with nonstick spray
- Heat a non-stick pan over medium heat. Once hot, add in the oil. Sauté the potato until golden brown and soft. Season with salt and pepper. Add in the garlic, sauté until the garlic is golden brown. Portion the mixture into the muffin tin wells. Add in the parsley. Evenly portion the egg into each well. Season with salt and pepper and stir around to distribute the ingredients evenly.
- Place in the oven and cook until the egg is firm throughout, about 8 to 10 minutes.
- Portion the egg muffins. Serve with pear and cottage cheese. Drizzle with hot sauce if desired.
Notes
Pro Tips: Increase the portions and make extra, great breakfast to reheat and enjoy for those busy mornings.
Nutrition
Calories: 251kcal | Carbohydrates: 17g | Protein: 18g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 336mg | Sodium: 356mg | Potassium: 354mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1672IU | Vitamin C: 10mg | Calcium: 113mg | Iron: 2mg