Ingredients⁠

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1 1/2 tsps Avocado Oil
1 Sweet Potato (medium, peeled and
chopped into cubes)
1 tbsp Extra Virgin Olive Oil
6 cups Baby Spinach
8 Eggs
1/4 cup Water
1/2 tsp Sea Salt
1/2 tsp Black Pepper

 

Preheat oven to 350ºF (177ºC). Lightly grease a muffin pan with avocado oil.
Steam sweet potato in a double boiler for 8 to 10 minutes, or until tender when
pierced with a fork. Let cool slightly.

 

While the sweet potato is steaming, heat extra virgin olive oil in a large pan
over medium heat. Sauté the spinach until wilted and tender. Let cool slightly.

When spinach and sweet potatoes are cool enough to handle, divide evenly
into the muffin cups of the prepared pan.

In a mixing bowl whisk eggs until well scrambled. Whisk in water and salt and
pepper.

Pour the whisked eggs into the muffin cups to cover the sweet potato and
spinach.

Bake for 15 to 18 minutes or just until the egg is cooked through and no longer
liquid on top. Remove from oven, let cool and enjoy!

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Serving size: One serving is equal to three egg cups.
Leftovers: Store in the fridge in an airtight container for up to three days. Due to the
moisture in the sweet potato and spinach, these egg cups do not freeze well.
Spinach substitutes: Use finely sliced kale or swiss chard instead.