Ingredients
Scale
- 2 medium sweet potatoes, peeled and grated
- 8 large eggs
- 1/4 cup milk of choice (dairy or unsweetened almond)
- 1 red bell pepper, finely diced
- 2 cups fresh spinach, chopped
- 1/2 cup crumbled feta cheese or shredded cheddar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Non-stick cooking spray or olive oil
Instructions
- Preheat your oven to 375°F (190°C). Generously grease a 12-cup muffin tin with non-stick spray or olive oil to ensure the muffins release easily. After grating the sweet potatoes, place them in a clean kitchen towel or paper towels and squeeze out as much moisture as possible. This is a crucial step to prevent the muffins from becoming soggy. Divide the grated sweet potato evenly among the muffin cups, pressing them down slightly to form a base.
- In a large mixing bowl, whisk together the 8 eggs and the milk until the mixture is smooth and slightly frothy. Stir in the garlic powder, smoked paprika, salt, and pepper. Fold in the diced red bell pepper and the chopped spinach. If you are using cheese, add it to the mixture now or save a little to sprinkle on the very top for a golden finish.
- Pour the egg and vegetable mixture into each muffin cup, filling them about 3/4 of the way to the top. Leave a little room for the eggs to expand as they bake. Place the muffin tin in the center rack of the oven and bake for 20 to 25 minutes. The muffins are done when the tops are firm to the touch and a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before using a knife to gently loosen the edges and pop them out.
- Cook Time: 40 minutes