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In the realm of nutritious and flavorful meals, Savory Sweet Potato Egg Muffins with Spinach stand out as a versatile dish that caters to a variety of dietary preferences. These muffins are not just a delightful breakfast option; they also serve as a wholesome brunch dish or a satisfying snack throughout the day. The combination of sweet potatoes, eggs, and fresh spinach creates a symphony of flavors while offering a bounty of essential nutrients. As we delve into the details of this recipe, you'll discover not only how to prepare these muffins but also the health benefits of the ingredients that make them shine.

Sweet Potato Egg Muffins with Spinach

Discover the deliciousness of Savory Sweet Potato Egg Muffins with Spinach, a versatile dish perfect for breakfast, brunch, or snacking. Packed with nutritious ingredients like sweet potatoes, eggs, and fresh spinach, these muffins not only taste great but also provide essential vitamins and minerals. Learn how to prepare this simple yet wholesome recipe that balances flavors while fueling your body. Ideal for various dietary needs, they make a fantastic meal any time of day.
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Ingredients
  

2 medium sweet potatoes, peeled and grated

6 large eggs

1 cup fresh spinach, chopped

1/2 cup shredded cheese (cheddar or feta work well)

1/4 cup milk

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and pepper to taste

1 tablespoon olive oil

Fresh herbs for garnish (optional, such as chives or parsley)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with muffin liners.

    Prepare Sweet Potatoes: In a skillet, heat the olive oil over medium heat. Add the grated sweet potatoes and sauté for about 3-4 minutes until slightly tender but still crunchy. Season with salt, pepper, garlic powder, and onion powder. Remove from heat and let cool slightly.

      Whisk Eggs: In a large mixing bowl, whisk together the eggs and milk until well combined. Season with additional salt and pepper if desired.

        Combine Ingredients: Fold in the sautéed sweet potatoes, chopped spinach, and shredded cheese into the egg mixture. Stir until everything is evenly mixed.

          Fill Muffin Tin: Pour the mixture into the prepared muffin tin, filling each cup about 3/4 full.

            Bake Muffins: Bake in the preheated oven for 20-25 minutes, or until the muffins are puffed up and a toothpick inserted in the center comes out clean.

              Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack. Garnish with fresh herbs if desired and serve warm or at room temperature.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins