I dislike when people refer to baked eggs as “muffins.” Muffins have flour, sugar, and all kinds of yummy stuff in them…including eggs. Eggs are eggs, ok? That being said, I had to come up with a name for these. Mini Egg Bake was the best I could do.
Mini Egg Bake
- 1 dozen eggs
- 1 large sweet potato
- 2 cups of spinach
- 1 onion
- salt, pepper, cayenne pepper, garlic
- coconut oil
Preheat the oven to 400 degrees. Clean, peel, and cut your sweet potatoes into small cubes.
Use a spoon to scoop a tablespoon of coconut oil onto a tray covered with foil. If it’s solid, put it in the oven to melt. Season your sweet potatoes with salt, pepper, cayenne, and garlic powder.
Cook the sweet potatoes for 10 minutes. Use a spatula to move the pieces around so they don’t get too cooked on one side. Cook for another 10-15 minutes.
Sit on the counter to cool. Lower the oven temperature to 350 degrees.
Sautee the onions in butter or the oil of your choice until they are soft (I used coconut oil). When they are soft, add your 2 cups of spinach. Cook until the spinach is wilted (about 1 minute) stirring frequently.
Spray a large muffin tin (should have 6 spaces) with cooking spray or coat with butter/any other oil. Whisk 12 eggs and evenly distribute them into the tins.
Grab handfuls of the onion/spinach/sweet potato and evenly distribute to each of the 6 cups. Sprinkle with cheese if desired.
Bake for 25-30 minutes.
I let mine cool and put them in individual plastic bags so I can take them to work!
*This has quite a few steps, but healthy meal prep is always worth it!