Good Morning: Sweet Potato Goat Cheese Egg Muffins
I always bake an extra sweet potato for dinner so I have one for tomorrow.
You probably would never think that this orange potato is so valuable.
It is one of the healthiest foods you can eat.
It has 90% of your daily vitamin A and is super high in potassium, beta-carotene and rich in fiber.
As long as you don't mash it with brown sugar and butter, or top it with marshmallows (no thank you), you are golden.
When I am on my lose 5 lbs. diet (which I often am), a sweet potato is part of my breakfast, lunch or dinner.
It's good for blood sugar and it's included in the Weight Watchers program (I believe 2 points).
You sold yet?
I love them, so I don't care how many points they are.
Here is a great site w/ 18 recipes to make with leftover sweet potatoes.
These little breakfast muffins are a great way to start your day.
You can use goat cheese or feta, and jarred roasted peppers are just fine.
I added quinoa, because I had some leftover from last night.
If you have the sweet potato and quinoa already cooked from last night, this recipe is a no brainer.
If not, you can start from scratch.
Bake a sweet potato at 400F for about an hour & cook the quinoa as per directions on the package.
Sweet Potato & Goat Cheese Egg Muffins: (makes 9 muffins)
1 cooked sweet potato (skin slips off easily when the potato is cold), diced
1/2 cup cooked quinoa (optional)
1/2 jar roasted peppers, chopped
1 tbsp milk or cream
salt & pepper
1/4 cup chopped cilantro
1/4 cup feta or goat cheese
Mix all ingredients in a bowl, adding in the eggs last.
Spray a muffin tin with cooking spray and pour the egg mixture into the cups.
Bake 20 minutes until puffed and golden.
Let rest 5 minutes in pan, then remove to a cooling rack.
Garnish with sliced avocado (of course!), and enjoy!