SKINNYTASTE EGG MUFFINS RECIPES

Steps:

• Preheat over to 375°F. Spray a 6-cup non-stick muffin tin with oil spray and set aside.
• Toss grated sweet potato, thyme, 1/4 teaspoon salt, 1/8 teaspoon black pepper, onion powder and pecorino cheese (except for reserved 2 teaspoons) together in a mixing bowl to combine.
• Divide potato mixture evenly into six portions (about 1/4 cup plus 1 tablespoon) and place each in a prepared muffin cups.
• Press mixture into the bottom and up along the sides of each cup to form a well making certain there are no open gaps.
• Spray the insides of the potato wells with olive oil spray. Transfer to oven and bake for 8 minutes.
• Remove muffin tin from oven, gently press the bottoms of the sweet potato cups and crack an egg into each.
• Return tin to the oven and bake until white are set and yolk are cooked, 12 minutes for runny eggs, 14 for slightly hardened yolks.
• Let sit one minute before carefully removing using an off set spatula.
• Sprinkle with remains remaining pecorino and more salt and pepper to taste if desired.

Steps:

• Preheat oven to 350°F. Spray a nonstick muffin pan with olive oil spray.
• Heat the oil in a large non-stick skillet over medium heat.
• Sauté onions and salt for 5 minutes, until soft, add bell peppers, garlic, tomato, kielbasa sauté for another 5 to 7 minutes. Add spinach and cook until wilted, about 1 minute.  Set aside.
• Meanwhile, in a large bowl, whisk the eggs, egg whites, milk, flour, salt and pepper until smooth.
• Add the cheese and cooked kielbasa mixture to the bowl and mix well.
• Pour into the prepared muffin pan and bake for 28 to 30 minutes, or until firm.