Friendly Feasting: Turkey, Sweet Potato, Spinach "Breakfast Muffins"
As we wrap up November and have finally cleaned out the fridge of Thanksgiving leftovers, perhaps you have a few extra sweet potatoes lying around. Our delightful local Lucky’s grocery has had them on sale for 28¢/lb! Use them up in this tasty recipe for a mini-meatloaf of sorts perfect for breakfast, dinner, or snacktime!
Paleo Turkey Sweet Potato Spinach “Breakfast Muffins” http://blog.vitacost.com/recipes-2/paleo-turkey-sweet-potato-spinach-breakfast-muffins.html
- 1 lb. lean ground turkey breast
- 1 large sweet potato, quartered and cooked
- 2 cups spinach
- 1 Tbsp. dried rosemary
- 3 cloves garlic, crushed or minced
- 1 egg, beaten
- 1/4 tsp sea salt
- Olive oil spray
Preheat oven to 375 degrees F. In a food processor, combine all ingredients and pulse until mixture is well blended. (Note: If you don’t have a food processor, mash sweet potatoes and mix in remaining ingredients by hand.) Spray a 12-cup muffin tray with cooking spray or insert paper liners. Evenly divide mixture among cups. Bake muffins for 30 minutes.
I found this to be too much for my food processor and did it in two batches. I also happened to have ground bison on hand and used that instead. Depending on the size of your sweet potato (fist-sized amount = 1 carb), this recipe makes 2-3 protein/carb servings.
Enjoy this recipe hot out of the oven, warmed as leftovers, or cold from the fridge for a portable meal anytime! Feast at home, feast on the go, and as always…FEAST ON!!!
~Coach Lauren