Recipes
SWEET POTATO EGG MUFFINS – Charlene Procope-Delph

By Charlene Procope, the Fitness Chef on Cup of Joe Caribbean
Ingredients
1 dozen eggs
1 cup grated sweet potato
1 cup grated zucchini
¼ cup low fat cheese
1 tsp garlic salt
¼ tsp garlic powder
¼ tsp paprika
1 cup chopped kale
Directions
- Crack eggs into a large bowl and beat lightly.
- Add all the vegetables and stir. Add the cheese and the seasonings. Mix well.
- Preheat oven to 375 degrees F. Grease muffin tins with cooking spray.
- Add approximately ¼ cup of the egg mixture to each muffin cup.
- Bake for 15 – 10 minutes in the preheated oven or until eggs set. Remove from the oven. Run a knife or small spatula around the sides of the muffins and remove from tin. Serve warm.