five egg muffins on a napkin

Fall Harvest Egg Muffins



  • 12 pasture raised eggs
  • 1 1/2 cups cubed sweet potatoes, ¼ to ½ inch cube
  • 1/2 cup diced onion
  • 1 1/2 cups chopped greens (spinach, kale, chard)
  • 1/2 cup grated parmesan cheese (optional)
  • sea salt and pepper to taste


  1. Preheat oven to 375°F. In a skillet, sauté sweet potatoes and onion in ghee or coconut oil until sweet potatoes are tender. Remove from heat and stir in greens. In a large mixing bowl, whisk eggs, salt and pepper. Add sautéed veggies to eggs. Pour into lined or greased muffin pan. Bake for 20-25 minutes. Leftover muffins can be refrigerated and reheated.


from the NSM Nutrition Team recipe box

anti-inflammatory, dairy-free*, gluten-free, paleo-friendly, vegetarian

*keep this recipe dairy free by omitting the Parmesan cheese!