When you're on the go and don't have much time, these little egg white muffins make an easy to go breakfast treat.
I always see pictures on Pinterest of egg muffins and I recently saw one that included a sweet potato crust (Here's the link to that recipe that inspired my creation, definitely a lot more fancier looking then mine!). I didn't take the time to click on the link and follow the exact recipe, which I probably should have, but the ones I made still turned out pretty good! Scroll down to see instructions.
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| 1. Preheat oven to 350 degrees. 2. Sauté greens in olive oil or coconut oil spray. 3. Shred sweet potato. 4. Season with your favorite low sodium or salt-free seasoning. I used Flavor God - Garlic Lovers |
5. Take 2 whole organic brown eggs and about one small container of egg whites and whisk together with the sautéed greens. 6. Place shredded and seasoned sweet potato in muffin tin. 7. Use a ladle to pour egg white mixture on top of sweet potato. 8. Pop into oven for 20 minutes, check to see if there is a bit of a golden crust on top, if not leave in for another 5 minutes. 9. Sprinkle with shredded parmesan if you'd like
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| 10. ENJOY! - Sweet Potato, Arugula, Egg White Muffins |
**DISCLAIMER**I know mine do not look anything like the pinterest post that inspired me, but I'm still learning!! #DontJudgeMe ;-)
