Go Back
Sweet Potato and Feta Egg Muffins are a delicious and nutritious way to start your day. These savory muffins combine the earthy sweetness of sweet potatoes with the tangy creaminess of feta cheese, all bound together by fluffy eggs. Whether you're rushing out the door in the morning, looking for a wholesome lunch option, or searching for a satisfying snack, these muffins check all the boxes. They are not only convenient but also packed with essential nutrients, making them a perfect addition to your meal prep routine.

Sweet Potato and Feta Egg Muffins

Start your day off right with these delicious Sweet Potato and Feta Egg Muffins! This nutritious recipe combines the natural sweetness of sweet potatoes with tangy feta cheese for a flavor-packed breakfast, lunch, or snack. They're perfect for meal prep, easy to customize, and loaded with essential vitamins and minerals. Enjoy them warm or at room temperature throughout the week, and feel great knowing you're fueling your body with wholesome ingredients.
Print Recipe Pin Recipe

Ingredients
  

1 large sweet potato, peeled and grated

6 large eggs

1/2 cup crumbled feta cheese

1/2 cup spinach, chopped (fresh or frozen)

1/4 cup red bell pepper, finely diced

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and black pepper, to taste

1 tablespoon olive oil (for greasing muffin tin)

Fresh herbs for garnish (optional, such as parsley or chives)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil or use muffin liners for easy removal.

    Prepare the Sweet Potato: In a large mixing bowl, combine the grated sweet potato with garlic powder, onion powder, salt, and black pepper. Stir well to combine everything evenly.

      Whisk the Eggs: In another bowl, crack the eggs and whisk them together until frothy. Add a pinch of salt and pepper to taste.

        Combine Ingredients: To the bowl with the eggs, add the seasoned sweet potato, crumbled feta cheese, chopped spinach, and diced red bell pepper. Mix everything until well incorporated.

          Fill the Muffin Tin: Pour the mixture into the prepared muffin tin, filling each cup about 3/4 full. The mixture will puff up as it cooks but will settle slightly once out of the oven.

            Bake: Place the muffin tin in the preheated oven and bake for about 20-25 minutes or until the muffins are set in the center and lightly golden on top.

              Cool and Serve: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack. Garnish with fresh herbs if desired. They can be served warm or at room temperature.

                Storage: Any leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to a month. Reheat in the microwave or oven before serving.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins