Lunchbox friendly savoury Sweet Potato Egg Muffins
Diving back into school this week and I have some ripper recipes for lunchboxes for you kicking off with this one – SAVOURY SWEET POTATO EGG MUFFINS. Kids love these (actually big kids do too…) because they’re easy to pick up and eat, pack like a gem in a lunchbox, taste delicious and for some reason (*wink wink) their tummies aren’t hungry again within the hour…Must be all the juicy hidden veggies including MACRO SWEET POTATO POWDER – only available at Woolworths!
The powder is such an awesome and convenient way to sneak more nutrition into kids meals and snacks – works really well in both sweet or savoury. I’ve also popped some MACRO NUTRITIONAL YEAST into this recipe which are a great option for those who are dairy free. Nutritional yeast has B vitamins for energy (as part of a healthy diet) and contains vitamin B12 too! Seriously delicious, wholesome and nourishing on all levels!
SAVOURY SWEET POTATO EGG MUFFINS
Gluten free : Dairy Free : Refined Sugar Free : Paleo
2 tablespoons Macro Sweet Potato Powder
2 tablespoons Macro Nutritional Yeast
12 free range eggs
1 (300g) red capsicum, seeded and diced
1 cup (20g) baby spinach
1/4 cup (5g) basil leaves, shredded
Optional: pitted and sliced kalamata olives
Preheat oven to 180C and grease an 8 cup muffin tin with olive oil.
Place Macro Sweet Potato Powder, Macro Nutritional Yeast and eggs in a large bowl and whisk well to dissolve sweet potato and nutritional yeast into the egg.
Divide diced capsicum, baby spinach and basil between 6-8 muffin holes, then spoon equal portions of the egg mixture over the top.
Add sliced kalamata olives if desired.
Bake in oven for 20 minutes.
Cool in tin and enjoy.
+ This is a partnered post with Woolworths Macro Wholefoods Market, all thoughts and opinions expressed are the writer’s own.