In general, muffins are treated as a simple throw-in to go along with your breakfast that typically doesn’t add much nutritional value. That is not the case with this sweet potato, spinach, and egg muffin.

This recipe is an easy fix with a little bit of prep, and packs a strong nutritional punch.

If you like this recipe, they try more healthy and hearty muffin recipes here


  • 6 whole eggs
  • 6 egg whites
  • 1/3 cup skim milk
  • 1 tbsp fresh chives
  • Salt and pepper
  • 1/2 tbsp olive oil
  • 1 cup diced sweet potato
  • 1/4 cup diced onion
  • 2 cups spinach
  • 1 garlic clove, minced
  • 1/8 tsp nutmeg


  1. Preheat oven to 400°. Spray a 12-cup muffin tin with cooking spray, or use liners.
  2. Whisk together eggs, egg whites, skim milk, and chives. Season with salt and pepper.
  3. In a skillet, heat oil over medium heat. Add sweet potato and onion. Cook for 8 minutes or until softened.
  4. Add spinach, garlic, and nutmeg. Cook for 2 minutes or until wilted.
  5. Let cool for 2 minutes, and then mix into eggs. Pour into muffin tin, and bake for 20 minutes or until cooked through.
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