Sweet Potato Egg Muffins
Print recipe| Serving Size 1 muffin | |||
| Per Serving | |||
|---|---|---|---|
| Calories | 140 kcal | ||
| Protein | 10g | ||
| Total Carbohydrate | 15g | ||
| Total Fat | 5g | ||
| Fibre | 2g | ||
Ingredients
- 18 sweet potato tater tots (I like Alexa brand) (slightly thawed)
- 3 Large whole eggs
- 1/2 cup egg whites
- 1 tablespoon coconut flour
- 1/2 cup finely chopped green bell pepper
- 1/2 cup finely chopped mushrooms
- 1/4 cup finely chopped onions
- 1/4 teaspoon salt
- pinch pepper
- 1/8 teaspoon paprika
Optional
- 1/2 cup shredded cheddar cheese
Directions
| Step 1 | |
| Preheat oven to 375 degrees and coat a cupcake pan (6) with non stick spray or butter/ghee. | |
| Step 2 | |
| Press sweet potato tots into the bottoms of cupcake pan. Set aside. | |
| Step 3 | |
| Combine all remaining ingredients in a large bowl and mix until well combined. Pour over tator tots, add cheese on top if desired, and bake for 20-22 minutes until tops are turning slightly golden brown. | |