Print Recipe
5 from 1 vote

Spinach and Sweet Potato Egg Muffins

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast
Cuisine: American/Canadian
Keyword: breakfast, egg muffins, recipe, spinach, sweet potato
Tag: gluten-free, vegetarian
Calories: 842kcal

Ingredients

  • 1 1/2 tsp Avocado Oil
  • 1 Sweet Potato medium, peeled and chopped into cubes
  • 1 tbsp Extra Virgin Oil
  • 6 cups Baby Spinach
  • 8 Egg
  • 1/4 cup Water
  • 1/2 tsp Sea Salt
  • 1/2 tsp Black Pepper

Instructions

  • Preheat oven to 350ºF (177ºC). Lightly grease a muffin pan with avocado oil.
  • Steam sweet potato in a double boiler for 8 to 10 minutes, or until tender when pierced with a fork. Let cool slightly.
  • While the sweet potato is steaming, heat extra virgin olive oil in a large pan over medium heat. Sauté the spinach until wilted and tender. Let cool slightly.
  • When spinach and sweet potatoes are cool enough to handle, divide evenly into the muffin cups of the prepared pan.
  • In a mixing bowl whisk eggs until well scrambled. Whisk in water and salt and pepper.
  • Pour the whisked eggs into the muffin cups to cover the sweet potato and spinach.
  • Bake for 15 to 18 minutes or just until the egg is cooked through and no longer liquid on top. Remove from oven, let cool and enjoy!

Notes

Health Facts
Sweet potatoes are a favourite for many athletes, and one of the reasons for that is because sweet potatoes are high in potassium. Potassium is an essential mineral for bone health because it regulates acidity levels in the body that are produced by metabolic processes. This is extremely important for maintaining healthy bones because when there is too much acidity, the acids begin to deplete bones. Strong, healthy bones are important for athletes to reduce the chance of injury and to support strength.

Nutrition

Calories: 842kcal | Carbohydrates: 35g | Protein: 51g | Fat: 55g | Saturated Fat: 13g | Cholesterol: 1309mg | Sodium: 1879mg | Potassium: 1928mg | Fiber: 8g | Sugar: 7g | Vitamin A: 744.5% | Vitamin C: 65.1% | Calcium: 41.4% | Iron: 65.7%
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