Southwestern Sweet Potato Egg Muffins (Make Ahead)
A healthy make-ahead sweet potato egg muffins recipe! Egg muffins get a southwestern twist with black beans, corn and sweet potatoes.
Servings: 12
Calories: 114kcal
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.
Nutrition
Serving: 1muffin | Calories: 114kcal | Carbohydrates: 9g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 103mg | Sodium: 154mg | Fiber: 2g | Sugar: 1g