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Egg + Sweet Potato Breakfast Muffins

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.

 

INGREDIENTS


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

 

METHOD


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.

 

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