Mini Spinach & Sweet Potato Frittata, the perfect egg muffin to make in advance and freeze for busy mornings.
Are you a morning person? I wasn’t always, but I do enjoy getting up to a quite house and having that peaceful cup of coffee. However, you won’t find me cooking in those morning hours.
While I don’t like to cook in the morning, I will make simple things like eggs and pancakes. My kids eat their fare share of Kix and Special K and lots of oatmeal.
Because my kids are getting sick of Kix, I was excited for the Recipe Redux challenge this month:
Cooks aren’t always pressed for time in the mornings – they just need new ideas. Think mug cakes, smoothie bowls, breakfast cookies and more. Show us the healthy way you wake up your breakfast – or wake up just for breakfast!
My goal was to develop a recipe for those of us who won’t be found cooking in the morning, but would like more variety. I wanted a recipe I could make ahead of time, be frozen, then reheated in the morning hours.
This got me thinking about a recipe a friend sent me not long ago. She was looking for a healthier take on a breakfast souffle. She knew that with the puff pastry crust and half and half, it would certainly be tasty, but not so healthy.
I pulled up the recipe she had sent me, Breakfast Souffles, and got started working on my Redux. The end product is this Mini Spinach & Sweet Potato Fritatta. At first I worried that no one would eat the frittata after they spied the sweet potato in this breakfast egg muffin. I am happy to report that the orange color of the sweet potato blends in perfectly with the sharp cheddar cheese, and the flavors blend work together perfectly.
Let’s take a look at sweet potatoes, as they offer a great nutrition punch. They are high in vitamins C and B6 (pyridoxine), minerals potassium, calcium, magnesium, and manganese. They are a great source of fiber and beta carotene, which give the potato its bright orange color.
Sweet potatoes have anti-inflammatory properties potentially decreasing the risk of chronic disease. By replacing the puff pastry with sweet potatoes you save about 150 calories and 10 grams of fat per muffin!
This warm, cheesy, and satisfying breakfast option is easily reheated from both the refrigerator and freezer.Add variety to your breakfast. Make ahead Mini Spinach & Sweet Potato Fritatta recipe. #breakfast… Click To Tweet
Find more great BREAKFAST RECIPES here.
- 1 small sweet potato, shredded or spiralized
- 6 eggs
- 3/4 cup sharp cheddar cheese, shredded, divided
- 1/2 cup spinach, chopped
- 1/4 cup skim milk
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp pepper
- 1/2 tsp kosher salt
- 1/2 tsp ground mustard
- Preheat oven to 375 degrees.
- Prepare muffin pan with muffin liners.
- Divide shredded sweet potato evenly between 12 muffin cups.
- Bake for 10 minutes, then remove from oven.
- Whisk eggs, milk, and spices.
- Add spinach and 1/2 cup cheese.
- Pour egg mixture on top of sweet potatoes.
- Top with the rest of shredded cheese.
- Bake 20-25 minutes or until eggs are set.
- Additional add in ideas include: chopped or mashed avocado, fresh mozzarella chunks, chopped peppers, or diced green chilies.
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