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Fall Harvest Egg Muffins

Fall Harvest Egg Muffins

Ingredients

INGREDIENTS:

  • 12 pasture raised eggs

  • 1 1/2 cups sweet potatoes, ¼ to ½ inch cube cubed

  • 1/2 cup onion diced

  • 1 1/2 cups greens (spinach, kale, chard) chopped

  • to taste sea salt and pepper

Optional Ingredients

  • 1/2 cup parmesan cheese grated

Directions

  1. Preheat oven to 375°F. In a skillet, sauté sweet potatoes and onion in ghee or coconut oil until sweet potatoes are tender. Remove from heat and stir in greens. 
  2. In a large mixing bowl, whisk eggs, salt and pepper. Add sautéed veggies to eggs. Pour into lined or greased muffin pan. Bake for 20-25 minutes. Leftover muffins can be refrigerated and reheated.
Tags
Breakfast Fall Snacks Vegetarian