Healthy Egg & Sweet Potato Muffin Frittata

Are you running out on ideas of what to eat for breakfast? Try this Healthy Egg & Sweet Potato Muffin Frittata recipe to add a little variety! Made with shredded sweet potato, omega 3 eggs, roasted red pepper and spinach. The meal is great for meal prep, which can be enjoyed for breakfast and brunch!


  • 8 large omega 3, cage free eggs

  • 1 small sweet potatoes, coarsely grated

  • ⅓ cup unsweetened almond milk

  • freshly ground black pepper, to taste

  • 1/2 cup green onions or cilantro, chopped

  • 1/2 cup baby spinach, chopped fine

  • 1/4 cup chopped roasted red pepper

  • ½ tsp. sea salt, to taste

  • ½ cup Daiya organic, dairy free cheese (optional)


  • Preheat oven to 350°F and brush a non-stick muffin pan with avocado oil or non-stick cooking spray.

  • In a large bowl, whisk together the eggs, almond milk, and cilantro.

  • Pour just a bit of the egg mixture into the bottom of each muffin cup.

  • Divide the spinach, sweet potato, roasted red pepper, and cheese into each cup. Then pour the remaining egg mixture on top.

  • Bake for 20 to 22 minutes or until the eggs are set.

  • Season with salt and pepper to taste.

Store any remaining frittatas in the fridge for up to 2 days.

Please feel free to adjust the ingredients as needed. Enjoy and stay focused on your goals!

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