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 50 calories per muffin and 1 PointsPlus, they also make a great snack or lunch paired with a warm soup or hearty salad.
Sweet Potato and Spinach Egg Muffins
Serving Size: 1 muffin
Nutritional Info: 54 calories, 2.1g of fat, 4.5g of carbohydrates, .7g of fiber, 4.6g of protein, Sugars 1.5g
6 egg whites
1/3 cup skim milk
1 tbsp. fresh chives
1/2 tbsp. olive oil
1 cup diced sweet potato
1/4 cup diced onion
2 cups spinach
1 garlic clove
Salt and pepper
Preheat the oven to 400 degrees. Spray a standard muffin tin with cooking spray or use liners.
Whisk together the eggs, egg whites, skim milk, and chives. Season with salt and pepper.
In a skillet, heat the olive oil over medium heat. Add the sweet potato and onion. Cook for 8 minutes or until softened.
Add the garlic, spinach, and nutmeg. Cook for 2 more minutes or until wilted.
Let cool for 2 minutes and then mix into eggs. Pour into muffin tin and bake for 20 minutes or until cooked through.