03/11/2025
✨ NON-HYPOXI DAY RECIPE INSPO ✨
These Sweet Potato, Sundried Tomato & Feta Egg Muffins are packed with protein, fibre, and flavour — perfect for meal prep or a grab-and-go snack.
🌱 Spinach for iron
🍠 Sweet potato for slow-release energy
Your body will thank you — and so will your taste buds.
Tag us if you try them! 💚
Sweet Potato, Sundried Tomato & Feta Egg Muffins
Ingredients (makes 12 muffins):
8 large eggs
1 cup cooked sweet potato (cubed or mashed)
½ cup sundried tomatoes (chopped)
1 cup baby spinach (chopped)
½ cup feta cheese (crumbled)
¼ cup milk of choice (optional for fluffiness)
Salt & pepper to taste
Olive oil spray (for greasing)
Instructions:
Preheat oven to 180°C (350°F). Lightly grease a 12-hole muffin tray.
In a large bowl, whisk eggs and milk. Season with salt and pepper.
Stir in sweet potato, sundried tomatoes, spinach, and feta.
Pour mixture evenly into muffin tray.
Bake for 20–25 minutes or until set and golden.
Let cool slightly before removing. Store in fridge for up to 4 days.
