Give your brain the right nutrients it needs to naturally help boost the neurotransmitters you need to stay focused and energised! High in protein, fibre, and omega-3 fats, these muffins are perfect for a busy weekday breakfast.

Here’s how to make it:

Ingredients

  • 1 1/2 tsps Avocado Oil

  • 1 Sweet Potato (medium, peeled and chopped into cubes)

  • 1 tbsp Extra Virgin Olive Oil

  • 6 cups Baby Spinach

  • 8 Egg

  • 1/4 cup Water

  • 1/2 tsp Sea Salt

  • 1/2 tsp Black Pepper

Directions

  1. Preheat and Prep:
    • Preheat your oven to 177ºC.
    • Lightly grease a muffin tray with avocado oil
  2. Prepare the Vegetables:
    • Steam sweet potato for eight to ten minutes, or until tender when pierced with a fork. Let it cool slightly.
    • While the sweet potato is steaming, heat extra virgin olive oil in a large pan over medium heat. Sauté the spinach until wilted and tender. Let cool slightly.
    • When spinach and sweet potatoes are cool enough to handle, divide evenly into the prepared muffin tray.
  3. Combine and Cook:
    • In a mixing bowl whisk eggs until well scrambled. Whisk in water and salt and pepper.
    • Pour the whisked eggs into the prepared muffin tray to cover the sweet potato and spinach.
    • Bake for 15 to 18 minutes or just until the egg is cooked through and no longer liquid on top. Remove from oven, let cool and enjoy!

Notes

  • Leftovers: Store in the fridge in an airtight container up to four days. Due to the moisture in the sweet potato and spinach, these egg cups do not freeze well.

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