Sweet Potato & Pesto Egg Muffins
Sweet Potato & Pesto Egg Muffins are a savory and nutritious option perfect for a quick breakfast or snack. The muffins are packed with the earthy sweetness of roasted sweet potatoes, paired with the aromatic freshness of pesto, and held together with protein-rich eggs. Each bite delivers a balanced mix of flavors and textures, making them both satisfying and wholesome. Easy to prepare and ideal for meal prepping, these egg muffins are perfect for busy mornings or on-the-go meals.
Ingredients:
1/8 Sweet Potato (large, peeled and chopped)
1/3 tsp Avocado Oil
1/16 tsp Sea Salt
1 1/4 Egg
1/2 tsp Pesto
1 2/3 tbsps Baby Spinach (packed, chopped)
Directions:
1. Preheat the oven to 400ºF (205ºC). Grease a baking sheet and a muffin tray, or use a silicone muffin tray.
2. Toss the sweet potato in the oil and salt and spread the cubes on the baking sheet. Roast for 15 minutes, tossing halfway through.
3. Reduce the oven to 350ºF (175ºC).
4. Whisk the eggs together with the pesto in a large bowl. Add the spinach and sweet potato to the bowl and ensure the vegetables are coated in the egg mixture. Spoon the egg mixture into the muffin tray. Bake for 18 to 20 minutes or until the eggs are cooked through.
5. Let the muffins cool for five minutes before serving. Enjoy!
Notes:
Leftovers
Refrigerate in an airtight container for up to three days
Serving Size
One serving is one muffin.
Nutrition: (Amount per serving)
Calories 121
Cholesterol 223mg
Fat 8g
Sodium 170mg
Carbs 3g
Vitamin A 2490IU
Fiber 1g
Vitamin C 1mg
Sugar 1g
Calcium 49mg
Protein 8g
Iron 1mg
