I am a sucker for sweet potatoes. Particularly in late Autumn when the days are shorter and shades of ochre are everywhere. They provide all the comforting, goodness of a potato, with bonus vitamin A, fiber, and antioxidants. And truthfully, it just feels right to match my meals (and my clothing, for that matter) with the changing leaves.
Feeling all Autumnal, I lugged home an unreasonable number of sweet potatoes this week. As a result we’ve eaten roasted sweet potato on top of pizza, in salads, as a snack with hummus, and even for breakfast over the last couple of days. This recipe fell out of our sweet potato fest at home, and hit the spot. The combo of sweet, salty and aromatic ingredients come together beautifully to create a delicious make-ahead breakfast or snack. I made just one serving, but you can double, triple, quadruple, etc the recipe for healthy, high protein snacks all week long.
2 tbsp parmesan cheese or feta
½ cup baby spinach
2 fresh sage leaves
2 tbsp roasted sweet potatoes, cut into small pieces
Salt and pepper, dash
Extra virgin olive oil, drizzle
Preheat the oven to 375℉ (190℃)
Liberally grease two cups in a non-stick muffin tin with cooking spray or line with silicon muffin cups.
Shred the baby spinach, fresh sage, and parmesan cheese/feta.
Divide the baby spinach, sweet potato, sage, and parmesan in 2. Sprinkle half of the spinach, sweet potato, sage, and parmesan into the two muffin cups. Reserve the other half of the ingredients for the top of the muffins.
Crack the eggs into a small bowl. Season the eggs with salt and pepper, and beat the eggs with a whisk until bubbly.
Pour the eggs into the muffin cups.
Sprinkle the remaining spinach, sweet potato, sage and parmesan over the raw egg. Press the ingredients into the egg mixture with the back of a spoon.
Insert the muffin tin into the oven, and bake for 15-20 minutes or until the eggs are tender. Enjoy warm!
Makes 2 egg muffins (1 serving).