MELIPOPPINS by ashley collins
Egg + Sweet Potato Breakfast Muffins
These simple protein packed breakfast muffins are perfect on the go or in the lunchbox for Kids and parents! Make a batch at the beginning of the week and store in the refrigerator for up to 3 days for a portable snack.
12 Free Range Organic Eggs
1/4 cup Milk of choice or vegetable stock
2 cups Vegetables such as spinach, tomatoes, mushrooms, peppers, broccoli.
1/2 cup Grated sweet potato or carrot
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon dried basil
Salt & Pepper
Pre-heat oven to 175 Degrees Celsius. Grease a 6 hold Texas muffin tin (or a 12 hole muffin tin for a snack size or younger children) and set aside.
In a large bowl whisk eggs, milk/stock, garlic and onion powders and basil. Season with salt and pepper. Add vegetables. Mix well.
Use a ladel to fill each muffin well 3/4 full. Bake for 20-25 minutes or until fully cooked and firm on top.
Makes 6 Large Texas Muffins or 12 regular snack sized muffins
Store in the refrigerator for up to 3 days.