Sweet Potato and Spinach Egg Muffins

Egg Muffins with sweet potatoes and spinach that are portable, packed with protein, and delicious for a quick breakfast or snack. These are in constant rotation in our home and a favorite for breakfast. 

I am always on the lookout for delicious breakfast recipes, especially the kind I can make on Sunday and then enjoy throughout the week. So when a fantastic reader (thanks Amy!) sent me a recipe idea for a Savory Egg and Sweet Potato Dish from Better Homes and Garden, I couldn’t wait to get to work making it lower calorie and portable for breakfasts on the go.

The resulting Sweet Potato and Spinach muffins are the perfect fall breakfast treat. With only 130 calories and 12 grams of protein for two muffins, they also make a great snack or lunch paired with a warm soup or hearty salad. Honestly, these are just as good for breakfast as they are for a quick lunch. The sweet potatoes also add this heartiness and sweetness that couldn't be more delicious.

Also in case you are wondering, this is an older recipe from 2016, that I am sharing again. I updated the photos and tweaked the recipe slightly to make the muffins even more delicious, adding more sweet potato to make the muffins more filling.

How to Make Egg Muffins

1. Preheat the oven to 400 degrees. Prepare your muffin tin by spraying with cooking spray or lightly coating in oil. You can also use muffin liners.
2. Cook any vegetables and proteins (as needed) you will be including in the egg muffins. Cooking the vegetables first ensures that they will be tender when the muffins are cooked and also that they won't release too much water into the eggs as they cook.
3. Whisk together the eggs (and egg whites if using) with a touch of milk, salt, pepper, and any other seasoning you like. 
4. Fill the muffin tins 1/3-12 of the way up with the vegetables, protein, and any cheese or other ingredients. Pour the eggs over top, making sure not to overfill the muffin tin.
5. Bake for 18-20 minutes until they are cooked through and puffed up. They will deflate a bit after being cooked but still taste great.
6. Let them cool for at least 10 minutes before removing them from the muffin tin.

Recipe Ideas, Pantry Swaps, and Tips

There are so many ways to customize these muffins to suit your personal tastes and just utilize what you have on hand. I wanted to share some ideas for making variations of these muffins.

• They are delicious with some cheese - try adding feta, goat cheese, mozzarella, or pepper jack.
• Like spice? Try adding a sauteed chopped poblano or jalapeno to the mix.
• Not a fan of spinach? There are so many vegetable options - chopped broccoli, bell peppers, or cauliflower is all delicious instead of the spinach. 
• If you want to pack in some more protein, adding chopped ham, bacon, turkey sausage, or ground beef.
• Use all eggs instead of a combination of eggs and egg whites. For all eggs, you will need 9 eggs. For all egg whites, you will want about 1.25 cups of egg whites.
• Regular potatoes or hash browns will work in place of the sweet potatoes. Butternut squash is also an option.

Can I use frozen vegetables?

Frozen vegetables are a great option for egg muffins. Always start by defrosting the vegetables and/or cooking them slightly so they are tender. Depending on the vegetable, they may need to be cooked more or less. Always remove any extra moisture from the vegetables before adding them to eggs. This is especially important when using frozen spinach. 

How do store sweet potato spinach egg muffins?

These can be kept in the fridge for 4-5 days and quickly reheated in the microwave or eaten cold.

You can also freeze egg muffins. Start by letting them cool completely. Then wrap individually in plastic wrap and freeze for up to 2 months. Reheat in the microwave for 20-30 seconds. You can also let them defrost overnight in the fridge.

More Egg Muffin Recipes

• Southwest Black Bean Egg Muffins
• Broccoli Cheddar Egg Muffins
• Ham and Cheese Egg Muffins
• Cottage Cheese Egg Muffins