Sweet Potato Egg Muffins with Spinach & Onion

These Egg Muffins are made with whisked eggs, diced sweet potato, fresh spinach, and sautéed onion, baked in a muffin tin until set and lightly golden on top. They’re basically a mini crustless quiche, sized for grab-and-go mornings.

I make a batch of these on Sunday to have breakfast ready for the whole week, since they reheat in under a minute. They’re also good for a light lunch alongside a salad. I like serving these next to Oven Baked Denver Omelette Casserole or a Strapatsada for a bigger breakfast spread.

If you like easy, make-ahead egg breakfasts like this one, these are worth trying too:

• Oven Baked Denver Omelette Casserole
• Strapatsada (Greek Eggs Scrambled with Tomatoes and Feta Cheese)
• Riced Cauliflower Breakfast Casserole with Melted Cheese, Crispy Bacon and Green Onion
• Turkish Fried Egg with Spinach and Pine Nuts – çılbır

Ingredients You’ll Need

Dicing the sweet potato small is what lets it cook through in the same time as the eggs, so keep the pieces close to the size of a pea. Sautéing the vegetables first, rather than adding them raw, keeps the muffins from turning watery.

Important Recipe Notes

• Dice the sweet potato small. Close to the size of a pea is the target – larger pieces won’t finish cooking in the same time as the eggs and stay firm in the middle.
• Sauté the vegetables before adding them to the eggs. Raw vegetables release water as they bake, which can leave the muffins watery at the bottom. Cooking them first solves this.
• Don’t overfill the muffin cups. The eggs rise a lot in the oven, so filling them past three-quarters full often leads to overflow.
• These freeze extremely well, which makes them a good one to double for meal prep. Freeze individually on a tray before transferring to a bag.
• Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months. Reheat in the microwave for about 30 seconds from the fridge, or 60 seconds from frozen.
• Grease the tin well, even with liners. Eggs can stick more than you’d expect, especially around the top edge of each cup.

How to Serve, Store & Customize This Recipe

Serving: Serve warm as a quick breakfast on their own, or with a slice of toast on the side for a more filling meal. They’re small enough that two or three make a good portion.

Storing: Keep in an airtight container in the fridge for up to 5 days. For longer storage, freeze in a single layer until solid, then transfer to a freezer bag for up to 2 months.

Customizing: Swap the sweet potato for diced bell pepper if you want a lower-carb version, or add crumbled cooked bacon or sausage for extra protein. A different cheese, like feta or pepper jack, changes the flavor without changing the method.