Sweet Potato Egg Muffins

These sweet potato egg muffins are a quick and easy way to start your day. They're packed with protein and fiber, and they're also gluten-free and dairy-free. The sweet potato adds a natural sweetness to the muffins, and the almond milk makes them moist and fluffy.

The inspiration for these sweet potato egg muffins came to me one morning when I was trying to find a quick and easy way to use up some leftover sweet potato. I had been craving something savory, so I decided to combine the sweet potato with eggs, almond milk, and spices. The result was a delicious and satisfying muffin that was perfect for a quick breakfast or snack.

Prep time: 15 | Cook time: 25 | Serves: 6

Ingredients

• 1 medium sweet potato, grated
• 6 eggs
• 1/4 cup almond milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Cooking spray

Instructions

1. Preheat the oven to 375°F (190°C) and grease a muffin tin with cooking spray.
2. In a mixing bowl, combine grated sweet potato, eggs, almond milk, garlic powder, onion powder, salt, and pepper.
3. Pour the mixture into the muffin tin, filling each cup about 3/4 full.
4. Bake for 20-25 minutes, or until the egg muffins are set and lightly golden on top.
5. Allow the muffins to cool slightly before removing them from the tin.
6. Serve warm and enjoy!

Why It Works

• The sweet potato adds a natural sweetness to the muffins.
• The almond milk makes the muffins moist and fluffy.
• The spices add a savory flavor to the muffins.
• The muffins are gluten-free and dairy-free, making them a good option for people with dietary restrictions.