- 4 large eggs beaten
- 2 tbs whole milk
- 2 tbs whole milk ricotta
- 1/2 cup grated cheddar cheese
- 1/4 cup cooked sweet potato cut into small pieces
- 1/4 cup cooked carrots cut into small pieces
- 1/4 cup baby spinach cut into small pieces
Preheat oven to 350. Line a muffin pan with liners 6 muffin liners (or a mini muffin pan with mini liners) and set aside.
In a bowl mix together the eggs, milk and ricotta and whisk until well incorporated.
Stir in the cheese, sweet potato, carrots and baby spinach.
Scoop into prepared muffin liners.
Bake for 20 minutes. Remove from oven, let sit in the muffin tin for an additional 20 minutes before turning them out to cool - they will deflate a little bit. Then serve and enjoy!
Serving: 1g | Calories: 108kcal | Carbohydrates: 3g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 136mg | Sodium: 139mg | Sugar: 1g