Steak & Sweet Potato Egg Muffins

4 serving
45 Minutes

Ingredients

2 tsps Extra Virgin Olive Oil
1 lb Top Sirloin Steak
12 Egg (whisked)
1 Sweet Potato (medium, chopped into small cubes)
Sea Salt & Black Pepper (to taste)

Nutrition

Amount per serving
Calories505
Fat 33g
Carbs8g
Fiber1g
Sugar2g
Protein42g

Directions

1Preheat the oven to 375°F (190°C). Line a muffin tray with paper liners or use a silicone tray.
2Heat the oil in a pan over medium heat. Add the steak and cook for five minutes on each side, or until desired doneness. Slice into small pieces.
3Add the eggs, steak, sweet potato, salt, and pepper to a bowl. Stir to combine. Divide the mixture evenly between muffin cups.
4Bake in the oven for 30 minutes, or until they have risen and started to brown on the top. Enjoy!

Notes

Leftovers:Refrigerate in an airtight container for up to three days. Freeze for up to three months.
Serving Size:One serving is equal to three egg muffins.
More Flavor:Add onion, garlic, spinach, and/or mushrooms.