Baked Polenta Breakfast Squares with Spinach and Eggs

Name: Savory Sweet Potato Breakfast Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 muffins
Cuisine: American
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

Chef

Method

1
Preheat the oven to 375°F. Butter an 8-inch square baking dish and spread the cooked polenta evenly across the bottom.
5 min190°C
2
Scatter the spinach, cheddar, and scallions evenly over the polenta. Press six wells into the topping without exposing the dish bottom.
3 min
3
Crack one egg into each well and season the eggs with the salt and black pepper.
2 min
4
Bake until the egg whites are fully set, the yolks reach your preferred doneness, and the center of the polenta is hot, about 18 to 22 minutes.
20 min190°C
5
Rest the baked polenta for 5 minutes, then cut into six squares and serve warm.
5 min

12 muffinsAmerican

Savory Sweet Potato Breakfast Muffins

Cook

0

quickdinner

Method

1
Preheat the oven to 350°F. Coat a 12-cup muffin pan with cooking spray.
5 min175°C
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.
5 min
3
Divide the mixture evenly among the muffin cups, filling each about three-quarters full.
3 min
4
Bake for about 20 minutes, until the centers are fully set and a knife inserted in the center comes out clean.
20 min175°C
5
Let the muffins rest in the pan for 5 minutes before serving.
5 min