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!