Sweet Potato “Egg” Muffins

Today for breakfast I wasn’t in the normal “sweet-tooth” mood that I usually am in, I wanted something savory in muffin-form! So what better to make than an “egg” muffin, meaning tofu instead of real eggs for all those vegans out there. These did just the trick to quiet my early-morning hunger! You can totally substitute real eggs though, it would be just as tasty! These muffins are very satisfying and filled with lean protein as well as veggies! Perfect for an on-the-go kind of morning if these are made-ahead and stored in the fridge or freezer!

Sweet Potato “Egg” Muffins

• 1 large sweet potato, baked and peeled
• 1 12 0z. block of silken tofu
• 1 tomato, chopped
• 1 cup spinach
• 2 Tbsp. fresh basil, chopped
• 1/4 tsp. paprika
• salt and pepper

1. Preheat oven to 350 degrees.
2.  Cut sweet potato in fifths. Spray cooking spray in 5 muffin tins. Press each piece of sweet potato into one muffin cup.  Press down with a fork until each piece covers the bottom and sides.
3. Bake for about 20 minutes, or until sweet potatoes become browned.
4. In a food processor, combine tofu, spinach, basil, paprika, salt and pepper.  Blend for about 20 seconds, or until mixture is smooth.
5. stir in chopped tomatoes.  Add mixture to sweet potato cups and bake for another 15 minutes.

Health Benefits

• Fiber
• Protein
• Vitamins
• Minerals
• Antioxidants
• Gluten-free
• Dairy-free
• Nut-free
• Vegan
• Vegetarian
• Paleo
• Whole 30
• 100% clean
• All natural
• No preservatives
• No added sugar