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Three fall harvest egg muffins stacked on a white plate.

Savoury Breakfast Muffins

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Author: Katie Stewart Wellness

Ingredients

  • 10 large eggs
  • ¼ cup filtered water
  • 1 medium sweet potato peeled and cut into ¼” cubes
  • 1 small red onion finely chopped
  • 1 large kale leaf finely chopped
  • 1 tbsp fresh thyme sub 1 tsp dried thyme
  • 1 tbsp fresh parsley finely chopped (sub 1 tsp dried parsley)
  • Sea salt to taste
  • Avocado oil

Instructions

  • Preheat oven to 350F. Grease muffin pan with avocado oil. Set aside.
  • In a pan, add additional avocado oil, sweet potato, and red onion.
  • Saute until onions are translucent and sweet potatoes have softened slightly (about 10 minutes).
  • Add kale, thyme and parsley. Saute until kale is wilted and bright green (about 1-2 minutes).
  • Remove from pan and divide mixture amongst the muffin pan. Set aside.
  • In a large bowl, crack and whisk eggs with water and sea salt. Ladle equal amounts of egg mixture into the muffin pan on top of the sweet potato mixture.
  • Bake in preheated oven at 350F for 15-20 minutes or until cooked through.