Fall Harvest Egg Muffins
Fall Harvest Egg Muffins, filled with sweet potatoes, greens, and bacon, make for an easy make ahead healthy breakfast option.
Servings: 6 servings
Equipment
Ingredients
- 1 1/2 cups sweet potatoes cut into ¼ to ½ inch cubes
- 1/2 cup onion diced
- 1 1/2 cups chopped greens spinach, kale, chard
- 1 cup cooked bacon
- 2 tablespoons butter
- 12 eggs pasture raised
- 1/2 cup grated parmesan cheese
- sea salt and pepper to taste
Instructions
- Preheat oven to 375°F.
- In a skillet, sauté sweet potatoes, onion, greens, and cooked bacon in butter until sweet potatoes are tender; about 10 minutes.
- In a large mixing bowl, whisk eggs, salt and pepper. Add sautéed veggie and bacon mixture to eggs. Top with parmesan cheese.
- Pour into lined or greased muffin pan (I used a 6-well giant muffin pan). Bake for 20-25 minutes. Leftover muffins can be refrigerated and reheated.
Nutrition
Calories: 250kcal | Carbohydrates: 9g | Protein: 15g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 347mg | Sodium: 341mg | Potassium: 314mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6085IU | Vitamin C: 3.9mg | Calcium: 162mg | Iron: 2mg