EGG AND SPINACH MUFFINS
Get a boost of protein from eggs and ham in these easy breakfast muffins. A touch of spinach makes them seem like a fancy brunch treat. Make them the night before for grab and go! EGG AND SPINACH MUFFINS 500 Delicious Diabetic Recipes E-book
I was so pleased with my Sweet Potato Breakfast Cups that I decided to create a florentine version! These little spinach breakfast cups are so delicious and are a super-easy grab and go breakfast during hectic weekdays. I mean, think about it, you’re sitting in the carpool eating spinach AND sweet potatoes for breakfast!!?? How can you not have the best day EVER??
Just so you know, I am a huge fan of breakfast! If you are going to the effort to make it, why not put a nutrition punch in there also? These muffins/egg cups are the perfect combo of ingredients. Bright colored veggies and where it’s at and these muffins are chock full of the good stuff. If you are a fan of sweet potatoes at breakfast too, check out my Skillet Sweet Potatoes, Sweet Potato Breakfast Casserole Cups and Sweet Potato Hash!
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🥘 INGREDIENTS
- Sweet potato tots- These are located in the grocery freezer section.
- Spinach- also in freezer section.
- Eggs- I used large size eggs.
- Ham- I used a no nitrate added ham found in grocery lunch meat cooler.
- Cheese- Optional, but adds an enticing crust when melted.
- Seasonings
🔪 INSTRUCTIONS
Place about 5-6 tots in muffin cups and allow to thaw.
After thawed, mash the tots with a fork and form a crust in muffin cup.
Pre-bake the mashed tots about 10 minutes.
Pour ingredients in muffin tin then top with cheese.
Hint: I always use muffin tin liners to make clean up so much easier!
📖 VARIATIONS
- Make it vegetarian -leave out the ham
- Can’t find sweet potato tots? Shred a sweet potato instead.
- Don’t like ham? Use sausage, bacon, browned ground pork or browned ground turkey.
See the no spinach version of this recipe: Sweet Potato Breakfast Cups.
💭 TOP TIP
Be sure to let the tots thaw before attempting this recipe. You may leave the bag of tots in the refrigerator over night or thaw them in the microwave if short on time.
Did you make this recipe? Please leave your star rating and comment below!
RECIPE
Egg and Spinach Muffins
Breakfast on the run with spinach, sweet potatoes and ham!
4.82 from 11 votes
Course: Breakfast, Snack
Cuisine: American
Diet: Diabetic, Low Calorie, Low Fat, Low Salt
Prep Time: 15minutes minutes
Cook Time: 30minutes minutes
Total Time: 45minutes minutes
Servings: 12
Calories: 78kcal
Author: Happyhealthyhelps
500 Delicious Diabetic Recipes E-book
Ingredients
- ▢20 ounce pkg. frozen sweet potato tots , thawed
- ▢Non-stick spray
- ▢9 oz . frozen chopped spinach , thawed and drained
- ▢5 eggs , lightly beaten
- ▢½ cup diced ham
- ▢salt/pepper , as desired
- ▢⅛ teaspoon nutmeg
- ▢Cheese , grated (optional)
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Instructions
- Preheat oven to 400 degrees.
- Coat a 12-cup muffin tin with non-stick spray or use liners.
- Place 5-6 tots in each cup. Shred tots with fork and press into muffin tin to form crust.
- Bake for 10 minutes.
- Remove cups and set aside, lower oven temperature to 350 degrees.
- Meanwhile, combine remaining ingredients in a medium bowl and stir well to combine.
- Divide egg mixture evenly between cups. Top with grated cheese if desired.
- Bake 20 minutes or until eggs are set.
- Makes 12 breakfast muffins.
Notes
Hint:Be sure to let the tots thaw before attempting this recipe. You may leave the bag of tots in the refrigerator over night or thaw them in the microwave if short on time.
