Are you ready to elevate your breakfast game with a burst of Southwestern flavor? Look no further than these delightful Southwestern Sweet Potato Egg Muffins! Packed with nutritious ingredients like sweet potatoes, black beans, and vibrant bell peppers, these muffins are not only delicious but also perfect for meal prep. Whether you're rushing out the door in the morning or looking for a wholesome snack, these muffins are your answer. With just a few simple steps, you can whip up a batch that will keep you fueled and satisfied throughout the week. Dive into this recipe and discover how easy it is to enjoy a taste of the Southwest any time of day!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Southwestern
Serves: 12 muffins
Ingredients
- 2 large sweet potatoes, peeled and grated
- 8 large eggs
- 1/2 cup black beans, drained
- 1/2 cup corn
- 1/2 cup bell pepper, diced
- 1 tsp cumin
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly grease a 12-cup muffin tin with cooking spray or line with silicone muffin cups to prevent sticking.
- Peel and grate the sweet potatoes using a box grater or food processor. Place grated sweet potatoes in a clean kitchen towel and squeeze out excess moisture, which helps prevent soggy muffins.
- In a large mixing bowl, crack the eggs and whisk thoroughly until well combined. Add cumin, salt, and pepper, mixing to distribute the seasonings evenly.
- Add the grated sweet potatoes, black beans, corn, and diced bell peppers to the egg mixture. Stir gently to ensure all ingredients are well incorporated.
- If using cheese, fold it into the mixture, reserving a small amount to sprinkle on top of each muffin.
- Carefully spoon the mixture into the prepared muffin tin, filling each cup about 3/4 full to allow room for rising.
- If desired, sprinkle the reserved cheese on top of each muffin for an extra golden finish.
- Bake in the preheated oven for 22-25 minutes, or until the muffins are set and the tops are lightly golden brown.
- Remove from the oven and let cool in the tin for 5 minutes. Then carefully remove the muffins and transfer to a wire rack to cool completely.
- For make-ahead preparation, store cooled muffins in an airtight container in the refrigerator for up to 4 days, or freeze for up to 1 month. Reheat in microwave for 30-45 seconds when ready to eat.
Tips
- Prep Ahead: To save time, you can peel and grate the sweet potatoes a day in advance. Just store them in an airtight container in the refrigerator to keep them fresh.
- Moisture Control: Squeezing out excess moisture from the grated sweet potatoes is crucial for achieving the perfect muffin texture. Don’t skip this step!
- Customize Your Veggies: Feel free to swap out the bell peppers for your favorite vegetables, such as zucchini or spinach, to add your personal touch to the muffins.
- Cheese Lovers: If you're a cheese enthusiast, experiment with different types of cheese like feta or pepper jack for added flavor. Just remember to reserve some for topping!
- Perfect Baking: Keep an eye on your muffins as they bake. Ovens can vary, so check for doneness a couple of minutes early to avoid overbaking.
- Storage Tips: These muffins are great for meal prep! Store them in an airtight container in the fridge for up to 4 days, or freeze them for up to a month. Just pop them in the microwave for a quick reheat when you’re ready to enjoy.
Nutrition Facts
Calories: 130kcal
Carbohydrates: 12g
Protein: 8g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 165mg
