banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Breakfast: Sweet Potato and Spinach Egg Bites

Serves 3

    Share

    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.

    Advertisement

    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.

    Advertisement

    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.

      Advertisement
      Advertisement
      Advertisement

      READ THIS NEXT

      SEE MORE »
      Tandoori Salmon Tacos with Spicy Lime-Pickled Radish and Onion
      Food

      Tandoori Salmon Tacos with Spicy Lime-Pickled Radish and Onion

      For this cross-cultural take on tacos, sockeye salmon is marinated with yogurt and a fragrant but mild tandoori-style spice full of the warm flavours of cumin, coriander, nutmeg, and cardamom. After grilling, omega-3-rich salmon is enclosed in a warm corn tortilla and topped with spicy Mexican-style radishes and red onion pickled with lime juice and jalapenos for a kick of heat.

      Toast your spices

      Toasting whole spices will give you superior fragrance and flavour. If you’re new to this process, try it with some whole coriander and whole cumin. Toast a small amount of each separately in a hot pan until seeds begin to pop and smell fragrant. Remove from heat and allow seeds to cool slightly, then grind using a spice grinder or clean coffee grinder dedicated to this purpose. After grinding, measure out the amount required for the recipe and save the rest.