Breakfast: Sweet Potato and Spinach Egg Bites
Servings
3Servings
Servings
3Servings
Ingredients
  • 1/4tsp salt
  • 1/4tsp pepper
  • 1/2tsp hot smoked paprika
  • Scant extra-virgin olive oil for greasing tin
  • 4 organic eggs
  • 1/4cup Greek yogurt
  • 1/4cup grated sweet potato
  • 1/4cup baby spinachfinely chopped
  • 1 spring onionsliced
Instructions
  1. In small bowl, combine salt, pepper, and paprika and set aside.
  2. Grease 6 cups of a muffin tin.
  3. In large bowl, beat eggs and yogurt together with half of spice mixture. The yogurt will be a bit lumpy at first; using a balloon whisk will help to smooth it out.
  4. Combine remaining spice mixture with grated sweet potato and divide among the 6 greased muffin cups. Top grated sweet potato with small amount of chopped spinach and spring onion. Pour egg mixture into the muffin cups overtop these ingredients.
  5. Bake at 350 F for 18 to 20 minutes.
Recipe Notes

Per serving: 130 calories; 10 g protein; 8 g total fat (2 g sat. fat); 5 g total carbohydrates (2 g sugars, 1 g fiber); 291 mg sodium