I make these sweet potato muffins very often now that I’m doing the Whole30. They are the perfect balance of sweet and savory and pack a lot of flavor for just being vegetables and eggs. They are dairy-free, gluten-free and vegetarian. I microwave two of these for breakfast during a busy work-week.
Serves 12 muffins
- 9 whole eggs
- 3 tablespoons full-fat unsweetened cooking coconut milk
- 3 tablespoons fresh chives
- 1/2 tablespoon olive oil
- 1 1/2 to 2 cups sweet potato, diced
- 1/2 medium onion, diced
- 2 cups kale chopped
- 2 garlic cloves minced
- 1/8 teaspoon nutmeg
- Salt and pepper to taste
- Preheat oven to 400 degrees F. Spray a standard muffin pan with oil (I use coconut oil) or use muffin liners.
- On the stove, heat a pan to medium heat with the olive oil and add the diced onion and sweet potato. Cook until onion becomes translucent and sweet potato has browned a little, about 8-10 minutes.
- Add the minced garlic and chopped kale to the pan cook until kale has wilted a little.
- In a large bowl, whisk together the 9 eggs with the coconut milk, chives and nutmeg, season with a pinch of salt and pepper.
- Add the veggies from the pan to the eggs and stir everything together until well combined then pour the mixture into each muffin tin until 3/4 full (they puff up a little).
- Bake for 20-22 minutes or until cooked through.
- Then enjoy! These can be stored in the fridge for a week (or longer).
As you might be able to tell, I got a new camera! I chose the Nikon D3300 because I was looking for a beginner DSLR and it is one of the cheaper options (but still so $$$, thank god for my tax return!) but still has very good reviews. So far I am loving it!
I can’t wait to take more photos, they turn out so much better than my Iphone pictures!