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In our fast-paced world, the importance of healthy eating cannot be overstated, particularly when it comes to breakfast—the meal that sets the tone for the day. A well-balanced breakfast fuels your body and mind, helping to maintain energy levels and productivity throughout the morning. Among the myriad of breakfast options, Sweet Potato Spinach Egg Muffins stand out as a deliciously nutritious choice that combines convenience with health benefits.

Sweet Potato Egg Muffins with Spinach

Kickstart your day with Sweet Potato Spinach Egg Muffins, a nutritious and delicious breakfast option that's perfect for busy mornings. Packed with the goodness of sweet potatoes and spinach, these muffins are not just tasty but also loaded with vitamins, protein, and fiber. Easy to make in advance and store for later, they make a great grab-and-go meal. Enjoy a flavorful start to your day while supporting your health and energy levels!
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Ingredients
  

1 medium sweet potato, peeled and grated

4 large eggs

1 cup fresh spinach, chopped

1/2 cup feta cheese, crumbled

1/4 cup almond milk (or any milk of your choice)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon black pepper

1/4 teaspoon salt

1 tablespoon olive oil (for greasing muffin pan)

Optional: fresh herbs (like basil or dill) for garnish

Instructions
 

Preheat the oven: Preheat your oven to 375°F (190°C). Grease a muffin tin with olive oil or line it with paper liners to prevent sticking.

    Prepare the sweet potato: In a mixing bowl, combine the grated sweet potato with a pinch of salt and let it sit for about 5 minutes. This will help extract the moisture.

      Mix the eggs: In a separate bowl, whisk together the eggs and almond milk until well combined. Add the garlic powder, onion powder, black pepper, and salt. Mix until smooth.

        Add spinach and cheese: Stir in the chopped spinach and crumbled feta cheese into the egg mixture, ensuring an even distribution.

          Combine sweet potato and egg mixture: Gently squeeze out excess moisture from the grated sweet potato. Fold it into the egg, spinach, and cheese mixture until everything is well combined.

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

              Bake: Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the muffins are puffed and a toothpick inserted into the center comes out clean.

                Cool and serve: Once baked, allow the muffins to cool in the tin for about 5 minutes before transferring them 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