Egg bites are a delicious and convenient way to get some protein in the mornings. These ones get an extra nutrition boost with antioxidant-rich sweet potato and spinach. Using grated sweet potato ensures all of the ingredients cook evenly during the baking time. Once you’ve made these—and tasted their goodness—they’ll become an easy addition to your breakfast repertoire.
Reheat and repeat
While these egg bites go together in a minute, you can also make them ahead, store in an airtight container in the refrigerator, and reheat when you’re ready to eat them. Five minutes in the air fryer on the reheat setting at 325 F (160 C) will do it nicely. Or place them on a baking sheet and heat under the broiler for about 2 minutes.
Breakfast: Sweet Potato and Spinach Egg Bites
Ingredients
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 1/2 tsp (2 mL) hot smoked paprika
- Scant extra-virgin olive oil for greasing muffin tin
- 4 organic eggs
- 1/4 cup (60 mL) Greek yogurt
- 1/4 cup (60 mL) grated sweet potato
- 1/4 cup (60 mL) baby spinach, finely chopped
- 1 spring onion, sliced
Nutrition
Per serving:
- calories130
- protein10 g
- total fat8 g
- sat. fat2 g
- total carbohydrates5 g
- sugars2 g
- fibre1 g
- sodium291 mg
Directions
01
Preheat oven to 350 F (180 C).
02
In small bowl, combine salt, pepper, and paprika and set aside.
03
Grease 6 cups of muffin tin.
04
In large bowl, beat eggs and yogurt together with half of spice mixture. The yogurt will be a bit lumpy at first; using a balloon whisk will help smooth it out.
05
Combine remaining spice mixture with grated sweet potato and divide among 6 greased muffin cups. Top grated sweet potato with small amount of chopped spinach and spring onion. Pour egg mixture into muffin cups overtop these ingredients.
06
Bake for 18 to 20 minutes.
Helena McMurdo is a writer, food stylist, and photographer based in Vancouver.
