spinach + sweet potato egg'ins

Breakfast. Some people love it. Some people don't eat it. Some people just eat leftovers. During the week, it's more of an afterthought for me. I never give myself enough time in the morning at home to eat a hot breakfast, nor do I really want to handle breakfast that way. I don't know why, but I'd much rather chow down while catching up on my emails first thing in the morning while sitting at my desk. But this type of behavior, which started in college, really, has been a vicious cycle. In the morning, the afterthought of breakfast leads me to hitting up coffee shops or fast food joints for the most important meal of the day. Not so healthy, even when I try to make it so. Picking up breakfast and coffee in the morning is also a wallet-suck... grrrr. 

In my quest to find a sustainable packable breakfast, I've tried many different options. Instant oatmeal. English muffins. While I took a stab at being vegan, I lived on Ezekiel 4:9 granola mixed with fruit. Since I've begun to try to cut processed and refined foods out of my diet, I've been looking for a breakfast that won't bore me and will still fill me up. Unfortunately, hardboiled eggs and fruit did not do the trick.  I do love my overnight oats, but I was missing my eggs. What's a girl to do?!

Back in high school, my mom began making mini spinach quiches on Sunday night for the week's breakfasts. I'm pretty sure the recipe is from The South Beach Diet if I remember correctly. ANYWAYS. I loved the concept of these little egg muffins. Packed a mighty healthy punch for little calories. But I wanted something more. I wanted my hot egg breakfast, darn it, but I wanted to enjoy it at my own discretion!

Hello, friend, nice to meet you... 

Spinach + Sweet Potato Egg'ins    (get it?! egg... muffins... egg'ins!)

• 3 sweet potatoes
• 16oz frozen spinach
• 16oz (1 carton) egg whites
• 3 whole eggs, whisked
• seasonings to taste

First, make sure to preheat your oven to 350F. Next, you'll want to start with your sweet potatoes. Chop all potatoes and dump into heated skillet. Cover and let soften about five minutes or so. You want your potatoes soft, but not burnt nor breaking apart. 

While your potatoes are cooking, put the bag of frozen spinach into a large bowl, and add egg whites. Mix well. Whisk the whole eggs in a separate bowl, and then add to egg white/spinach mixture. Once mixed well, add seasonings to taste. I like salt, pepper, onion powder, and garlic powder. Yum! 

Take out your muffin pan, and grease each well. Once your potatoes are softened, add four or five pieces to the bottom of each well. You just want a base of sweet potato. Add spinach and egg mixture on top of sweet potato. 

Now, cook in oven at 350F for about 20-25 minutes. The tops should be somewhat brown and firm to the touch. Once done, remove from oven,  and let cool completely, either on a cooling rack, or you can be resourceful like me and dump the egg'ins onto aluminum foil. Resourceful, I tell ya!

Don't forget to refrigerate or freeze your egg'ins for future enjoyment. 

Stay hungry, my friends :)