Egg Muffins (Gluten Free)
Serves: 12
  • 12 eggs
  • 8 rash short cut rindless bacon
  • ½ onion
  • A couple of handfuls of baby spinach
  • 1 cup mashed sweet potato
  • salt and pepper to taste
  1. Preheat oven to 170 degrees celsius
  2. Whisk eggs
  3. De-stem and roughly chop baby spinach
  4. Add everything else but bacon to eggs, whisk again
  5. Cut squares of baking paper and line muffin trays
  6. Pour/spoon egg mixture into muffin trays
  7. If using bacon add bacon to each muffin
  8. Bake for 20 minutes or until golden.
Recipe by Planning With Kids at