Egg and Spinach Muffins
Breakfast on the run with spinach, sweet potatoes and ham!
Servings: 12
Calories: 78kcal
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)
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.
Nutrition
Serving: 1muffin | Calories: 78kcal | Carbohydrates: 10g | Protein: 4g | Fat: 2g | Cholesterol: 70mg | Sodium: 129mg | Potassium: 258mg | Fiber: 2g | Sugar: 2g | Vitamin A: 9295IU | Vitamin C: 2.3mg | Calcium: 52mg | Iron: 1mg
