Express delivery
You are on Melijoe
Which country or region are you ordering from? United States of America Canada View All
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.



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.


News Junior Gaultier Swarovski Capsule Collection Girls are glam in Junior Gaultier's sparkling capsule collection, for the holidays or just for fun! Five emblematic Gaultier pieces inspired by the ... See more melipoppins The Fall Basket " Autumn is a beautiful season for food. Root vegetables, chestnuts, pears and plums. So many good things! As the weather cools we tend to reach for ... See more