Ingredients
- 1 1/2 tsp Avocado Oil
- 2 Sweet Potato (medium, peeled and chopped into cubes)
- 1 tbs Extra Virgin Olive Oil
- 6 cups Baby Spinach
- 8 Eggs
- 1/4 cup Water
- 1/2 tsp Sea Salt
- 1/2 tsp Black Pepper
Directions
- Preheat oven to 350ºF (177ºC). Lightly grease a muffin pan with avocado oil.
- Steam sweet potato in a double boiler for 8 to 10 minutes, or until tender when pierced with a fork. Let cool slightly.
- While the sweet potato is steaming, heat extra virgin olive oil in a large pan over medium heat. Sauté the spinach until wilted and tender. Let cool slightly.
- When spinach and sweet potatoes are cool enough to handle, divide evenly into the muffin cups of the prepared pan.
- In a mixing bowl whisk eggs until well scrambled. Whisk in water and salt and pepper.
- Pour the whisked eggs into the muffin cups to cover the sweet potato and spinach.
- Bake for 15 to 18 minutes or just until the egg is cooked through and no longer liquid on top. Remove from oven, let cool and enjoy!
Notes
- Serving Size: One serving is equal to three egg cups.
- Leftovers: Store in the fridge in an airtight container up to three days. Due to the moisture in the sweet potato and spinach, these egg cups do not freeze well.
- No Baby Spinach: Use finely sliced kale or swiss chard instead.
- Optional Meat: I like adding a little bacon bits (natural) or small pieces of ham for more flavor.
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