Savory Sweet Potato Breakfast Muffins

Savory breakfast muffins made with sweet potato, eggs, spinach, cheddar, oats, and scallions. Bake these easy vegetarian egg muffins in about 20 minutes.

Prep: 10 min · Cook: 20 min · Yield: 12 · Method: Oven

Ingredients

• 1 cup mashed sweet potato
• 6 large eggs
• 1 cup baby spinach
• 0.5 cup shredded cheddar cheese
• 0.5 cup old-fashioned oats
• 2 scallions
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1 serving cooking spray

Cooking instructions

1. Preheat the oven to 350°F. Coat a 12-cup muffin pan with cooking spray. (about 5 min) — 350°F
2. Whisk the eggs, salt, and black pepper in a large bowl. Stir in the mashed sweet potato, oats, cheddar, and scallions. Fold in the spinach until evenly distributed. (about 5 min)
3. Divide the mixture evenly among the muffin cups, filling each about three-quarters full. (about 3 min)
4. Bake for about 20 minutes, until the centers are fully set and a knife inserted in the center comes out clean. (about 20 min) — 350°F
5. Let the muffins rest in the pan for 5 minutes before serving. (about 5 min)