Sweet Potato Egg Muffins

Sweet potato, spinach, eggs and cheesy goodness make up this super quick and easy, low-carb, one-pan dish. 5min prep then chuck it in the oven and you're done. Healthy, filling and nutritious, it's perfect for busy mornings or a post workout snack.
Prep Time 5 mins
Cooking Time 15 mins

Ingredients

Servings
2

Instructions

  1. Pre-heat the oven to 200°C / 392°F.
  2. Peel the skin off the sweet potato and cut them into thin round pieces.
  3. Coat with salt and olive oil, making sure all slices and evenly coated.
  4. In a muffin pan, assemble the sweet potato slices in a shape of a flower, starting with the base.
  5. Bake it in the oven for 5-10 mins until sweet potato cooked through a little.
  6. Take the muffin tray out and add 10g (or more) cheese each, followed by cooked or raw spinach and then raw egg on top. Season with some salt
  7. Bake them in the oven for 10-15 minutes.
  8. Sprinkle some black papper and enjoy!

Notes

  • Packing the sweet potato muffin tightly and will help keep its shape.
  • I recommend making only making a few servings at a time as they go stale pretty quickly.
  • Use your favourite cheese, mozzarella for stretchy consistency, or can use cheddar or vegan cheese.
  • Cook longer if you want fully cooked eggs and shorter for softer consistency.