Sweet Potato Egg Muffins: Whole 30 Approved

 

Approaching our first ever Caribbean trip to Punta Cana next month and we’ve decided it’s time we whoop our bootys into gear… literally.  

And we had such amazing results incorporating our morning 30 minute workout and following Whole 30 in January we’re going for it again!  Whole 30 (ish)*** starts today and we’ll go through until April 23rd when we board the plane!  

This morning’s breakfast was simple, healthy, and Whole 30 approved.  Sweet Potato egg muffins- perfect for meal planning/prepping and a quick, easy, filling breakfast during the week.  I’ll be making another batch of these going into the weekend too!  

Whole 30 Approved Sweet Potato Muffins:

Ingredients: 

2 medium sweet potatoes, peeled and shredded
8 eggs, scrambled
1/2 c liquid egg whites
1 small green pepper, chopped
1 small red pepper, chopped
1/4 c diced yellow onion
1 tbsp herb seasoning
Himalayan pink sea salt & black pepper to taste
2 tsp EVOO

Directions:  

Preheat oven to 350*.  Coat a 12 muffin tin lightly with extra virgin olive oil.  Add 2 tbsp sweet potatoes to each cup.  Bake for 8-10 minutes until potatoes soften and begin to crisp.  Remove from oven.

Top potatoes with peppers & onion.

Scramble eggs, whites, herbs, & seasonings in a bowl or large measuring cup.  Pour over veggie/potato mixture.

Bake at 350* for 20-25 minutes until eggs rise and toothpick inserted in center comes out clean.

Enjoy!!! 

***Whole 30 (ish)-  primarily following the Whole 30 principles, but not feeling guilty if we’re not 100% on point!

 

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