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As mornings get busier, finding a satisfying and nutritious breakfast option can be a challenge. Enter Savory Sweet Potato and Feta Egg Muffins—a delightful solution that marries convenience with nutrition. These muffins are not only packed with flavor but also provide a host of health benefits, making them a perfect choice for breakfast or a quick snack. Whether you're meal prepping for the week ahead or need a portable option to enjoy on the go, these egg muffins are sure to become a favorite in your culinary repertoire.

Sweet Potato and Feta Egg Muffins

Discover the delicious and nutritious Savory Sweet Potato and Feta Egg Muffins, perfect for busy mornings or a quick snack. Packed with health benefits from sweet potatoes, eggs, and vibrant vegetables, these muffins are easy to prepare and can be customized to suit your dietary needs. Make a batch for meal prep or serve them at brunch. Enjoy the balance of flavor and nutrition in every bite, making them a versatile addition to your week!
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Ingredients
  

2 medium sweet potatoes, peeled and grated

6 large eggs

1 cup feta cheese, crumbled

1/2 cup milk (dairy or non-dairy)

1/2 cup spinach, finely chopped

1/4 cup red bell pepper, diced

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 tablespoon olive oil

Fresh herbs for garnish (optional, e.g., parsley or basil)

Instructions
 

Preheat your Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin with a little olive oil or line with muffin liners.

    Prepare the Sweet Potatoes: In a large mixing bowl, combine the grated sweet potatoes and a pinch of salt. Let it sit for about 5-10 minutes, then squeeze out excess moisture using a clean kitchen towel or cheesecloth.

      Cook the Vegetables: In a skillet over medium heat, add the tablespoon of olive oil. Sauté the chopped spinach and red bell pepper for about 3-4 minutes until softened. Remove from heat and allow to cool slightly.

        Whisk the Eggs: In another bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until well combined.

          Combine Ingredients: Stir the squeezed sweet potatoes, sautéed vegetables, and crumbled feta into the egg mixture until everything is evenly coated.

            Fill the Muffin Tin: Spoon the egg and vegetable 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 set and slightly golden on top. A toothpick inserted in the center should come out clean.

                Cool and Serve: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. Garnish with fresh herbs if desired and serve warm or at room temperature.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes 12 muffins