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Sweet Potato And Spinach Breakfast Muffins


  • 5 eggs
  • 5 egg whites
  • 1/3 cup skim milk
  • 1 tbsp fresh chives
  • salt and pepper
  • 1 tbsp Protein World coconut oil, melted
  • 1 cup diced sweet potato
  • ¼ cup diced onion
  • 1 garlic cloves
  • 2 cups spinach, chopped finely
  • pinch nutmeg
  • Squeeze of lemon juice

Nutritional Info

  • Per Muffin
  • Calories 56
  • Protein 5g
  • Carbohydrates 3g
  • Sugar 1g
  • Fibre 1g
  • Fat 3g


  • Preheat the oven to 200C. Grease a standard muffin tin with coconut oil or use liners.
  • Whisk together the eggs, egg whites, skim milk, and chives. Season with salt and pepper.
  • Meanwhile, In a skillet, heat the coconut oil over medium heat. Add the sweet potato and onion. Cook for 8 minutes or until softened.
  • Add the garlic, spinach, and nutmeg. Cook for 2 more minutes or until wilted.
  • Let cool for 2 minutes and then mix into eggs. Pour into muffin tin and bake for 20 minutes or until cooked through.
  • Once cooked, squeeze over the lemon
  • Makes 12


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