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Veggie Egg Muffins

It starts with 9 eggs for 12 muffin tins. You add the rest ! I had leftover sweet potato my son didn’t eat and a lot of spinach from Costco thay wasn’t going to last the week! Voila, spinach sweet potato egg muffins!

Ingredients:

9 large hormone antibiotic free eggs

1/2c shredded sharp cheddar

1/2 cooked sweet potato

1 large container of spinach, steamed (about 1 cup)

Directions

Preheat oven to 350 degrees f

Mix all ingredients in a large bowl. Add salt and pepper

Place muffins in the oven and bake 20-25 mjnjtes

Store in a freezer bag

Nutrition facts

Calories: 80

Protein: 6g

Fat: 5g

Carbs: 2g

Nutrition tip:

Heat two of these on a busy morning with a low carb wrap for 30 seconds. Cut it up and wrap well for a hot breakfast on the go that’s under 300 calories and full of protein!

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