A healthy make-ahead sweet potato egg muffins recipe! Egg muffins get a southwestern twist with black beans, corn and sweet potatoes.
Do you guys ever feel like time needs to slow down?
I know I sure do. Last week-end, I headed out of town for a girl's night with my college roommate. We ate nachos, drank wine, and watched Sex and the City. We flipped through her college scrapbook and googled friends we'd lost touch with. It was so much fun!
I can't believe it has been 15 years (YEARS!?!) since I was in my first year. I swear it was just a few years ago. I kind of wish I could do it all over again, but honestly the thought of re-doing first year university makes me tired. I'd rather put on my yoga pants and watch Netflix instead. I guess I'm officially old 😉
If time needs to slow down, it really needs to slow down is breakfast time. Because I don't know what happens in the morning. It's a flash between getting out of bed and getting Kai to daycare.
And sadly I often skip breakfast first thing, intending to eat it later, but I can get distracted and end up in that desperate pit of hunger. The one where you get very hangry.
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So I thought it was time to revisit the Egg Muffin concept. I made these Egg and Quinoa Breakfast Muffins back in September, and thought it would be fun to revamp them with these Southwestern sweet potato egg muffins.
This time I added sweet potato. You can either roast or steam your sweet potato cubes (I recommend roasting if you have the time, they have a really nice texture from it). Then mix them into the eggs with some corn, black beans, cheese and spices.
Super simple to make, and super simple to grab in the morning. Hurray for sweet potato egg muffins!
Oh gosh. I almost forgot to share with you all that I've joined snapchat (find me--> sweetpeasaffron) and I'm a TOTAL newbie and still totally don't get it, but I plan on sharing some 'behind the scenes' stuff for the blog there. Yesterday I snapped myself making these muffins!
Anywho, I hope you are all having a wonderful Thursday (TOMORROW IS FRIDAY!!!), and don't forget to check back on the blog this Saturday for a round-up post! Hint: it has a 'make ahead' theme 😉
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Southwestern Sweet Potato Egg Muffins (Make Ahead)
Ingredients
- ½ a medium sweet potato cut into ¾ inch cubes (approximately 2 cups)
- 6 eggs
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- ¾ cup corn kernels drained
- ¾ cup black beans drained and rinsed
- 1 cup shredded cheese ¼ cup reserved for sprinkling muffin tops
Instructions
Cook your sweet potato:
- To roast: Heat oven to 425°F. Toss sweet potatoes in a few teaspoons of olive oil and arrange on a baking sheet.
- Roast for 10 minutes, give them a good stir up/flip, and roast for another 10-15 or until you can pierce them with a fork.
- To steam: Place 1 cm of water in the base of a medium pot, and add the sweet potatoes.
- Cover and cook for 15 or so minutes over medium/high heat, until sweet potatoes are soft.
Egg muffins:
- Heat oven to 350°F. Line a muffin tray with silicone muffin liners (parchment ones work great too!)
- In a large bowl, beat together the eggs, salt, pepper, cumin and chili powder.
- Stir in the corn, black beans and cheese.
- Add the cooked sweet potatoes (be sure to cool them slightly first!)
- Spoon mixture into the prepared muffin tray, you should get 12 muffins.
- Bake for 25-30 minutes, until a knife inserted in the center comes out clean.
- To re-heat: Heat on top of a paper towel in the microwave for 20-30 seconds.
- Freezing instructions: Freeze (short term) in sealed plastic containers. For longer term storage, you may wish to wrap them in plastic first.
- Allow to thaw completely, and reheat as described above.
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Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Products used in this recipe:
More awesome egg muffins!
- Ham, Cheese and Veggie Quinoa Frittatas from Kristine's Kitchen
- Mini Egg Cups from Yummy Healthy Easy
- Healthy Breakfast Quinoa and Broccoli Egg Muffins from iFOODreal
Denise says
Thanks so much, Ashlyn 🙂
Jen | Baked by an Introvert says
These are fantastic, Denise! I love make ahead breakfast foods. And muffins are the best grab and go breakfast there is. These sound so hearty and filling. Perfect enough to hold you over for most of the day!
Denise says
I am basically useless in the morning so I need a make-ahead breakfast. Thanks, Jen!
Cheyanne @ No Spoon Necessary says
I totally wish time would slow down as well, Denise! So glad you had fun reliving the glory days!! Loooove these egg muffins! Breakfast is my favorite meal if the day and I can't wait to try these! Because, yes to eggs and double yes to anything with a southwestern twist!! Cheers!
Jess @ Flying on Jess Fuel says
Yes! Time definitely needs to slow down. I just got an email about my 10 year college reunion and... how did I get so old? Surely I can't be old enough to raise a CHILD! Gah!! Anywho, these egg muffins look delish! Hubs loves savory breakfasts so I'm always looking for good make-ahead ideas!
Geraldine | Green Valley Kitchen says
Ha - I love you were googling old classmates after a couple of glasses of wine - doesn't everyone do that! I'm always starving in the morning because I get home late from work and don't eat dinner usually. So these are a perfect start to the morning - Love that you've added some sweet potato in these muffins - so good!
Denise says
Thank-you for your kind comment 🙂
Olivia - Primavera Kitchen says
Wow... I love this recipe. I've never made muffins with sweet potato. This is such a clever idea 😉
Denise says
Thanks so much, Olivia! It's a nice way to sneak some healthy veggies into my breakfast 🙂
Gayle @ Pumpkin 'N Spice says
I'm right there with you, Denise! I feel like I just started college, when in fact, I graduated a long time ago! These egg muffins look gorgeous! I love make-ahead breakfasts that are so easy to just grab 'n go!
Denise says
Aaaah where does the time go?! Thanks so much, Gayle!
marcie says
You think you're old, but I'm older! haha I'm trying to make you feel better and now I feel worse. lol These egg muffins look incredible with the sweet potato and black bean! I definitely need to try these ASAP.
Denise says
Aww thanks, Marcie! I just can't get over the fact that it has been 15 years?! 🙂
Ashley | The Recipe Rebel says
Ooo I saw you making these on Snapchat! How cool to see the finished product right away, Lol. With me it'd be like, these will be up in 6 weeks! 😉 I LOVE all kinds of make ahead breakfast -- this Southwestern twist is so fun!
Denise says
Ha ha some day I will be as organized as you, Ashley! I am trying to get ahead on my posts! Thanks so much 😉
Olivia @ Olivia's Cuisine says
Denise! These muffins look fantastic! I'm totally guilty of skipping breakfast, or just grabbing a lame yogurt. Something like this could definitely make me get up on a better mood in the morning! 🙂
Denise says
Thank-you so much, Olivia! I am the WORST at breakfast, but I'm trying 🙂
Annie says
I totally know what you mean! I feel that way anytime I am able to get together with the people I grew up with!
These muffins look scrumptious! I always try to make breakfast things like this that Clayton can quickly warm up before work, he will love these!
Denise says
It was so fun reminiscing! And when you get together with old friends it feels like time hasn't passed 🙂 Thanks, Annie!
Sarah @Whole and Heavenly Oven says
Oh my goooooosh, Denise! These egg muffins are SCREAMING my name right now and I absolutely cannot ignore. Love the addition of sweet potato and all that southwestern goodness!
Denise says
Thanks, Sarah!