Sweet Potato & Pesto Egg Muffins
These tasty Sweet Potato & Pesto Egg Muffins are a fun and healthy way to start the day! Packed with sweet potato for a touch of natural sweetness and flavorful pesto for a burst of taste, these muffins are easy to eat and perfect for little ones. Each muffin is baked to fluffy perfection, providing a nutritious breakfast that's both yummy and filling. Great for busy mornings or a snack anytime, these egg muffins make healthy eating fun!
Ingredients:
1/4 Sweet Potato (large, peeled and chopped)
2/3 tsp Avocado Oil
1/16 tsp Sea Salt
2 1/3 Egg
1 tsp Pesto
3 1/4 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
