Premium
319 kcal
45 min.
Recipe for Sweet potato breakfast egg muffins with ham and spinach
0 reviews
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Unlock Fitatu PremiumNaN g
319 kcal
2 kcal
318.6
22.6g
22.2g
7.3g
Ingredients (servings):
4
Converted ingredients are going to appear on the shopping list
- Eggs chicken8× portion (480 g)
- Sweet potato1× piece (130 g)
- Spinach, fresh or frozen4× handful (100 g)
- Cheese Cheddar5× slice (100 g)
- Olive oil1× tablespoon (10 g)
- Salt2× teaspoon (6 g)
- Pepper, black2× pinch (2 g)
How to make Sweet potato breakfast egg muffins with ham and spinach
1. Preheat the oven to 190°C.
2. Grease a muffin pan with olive oil.
3. Grate the sweet potatoes. Form them into the bottom and sides of the muffin cups.
4. Bake in the preheated oven for about 10 minutes until the sweet potato softens slightly.
5. While the base is baking, beat the eggs in a large bowl. Add chopped spinach, diced ham, half of the grated cheese, salt, and pepper. Mix well.
6. After baking the sweet potato base, remove it from the oven. Evenly pour the egg mixture into each sweet potato-lined cup. Sprinkle the remaining cheese on top.
7. Put the muffin pan back in the oven and bake for 15-20 minutes or until the egg mixture sets and the muffins are slightly golden.
8. The muffins can be served warm, as preferred.
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