SWEET POTATO EGG MUFFINS – Charlene Procope-Delph

By Charlene Procope, the Fitness Chef on Cup of Joe Caribbean


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


  1. Crack eggs into a large bowl and beat lightly.
  2. Add all the vegetables and stir. Add the cheese and the seasonings. Mix well.
  3. Preheat oven to 375 degrees F. Grease muffin tins with cooking spray.
  4. Add approximately ¼ cup of the egg mixture to each muffin cup.
  5. 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.