Egg Muffins: Sweet Potatoes, Carrots, Chives

40 min 8 servings


73.7 Kcal
3.6g Fat
5.5g Carbs
4.4g Net Carbs
1.8g Sugars
4.6g Protein

Egg muffins are a wonderful paleo breakfast, lunch box, and snack option. Super easy to make, they combine both protein and plant-based fiber, for alkaline balance. I like storing some in the fridge for future use when I make them. They are so easy and simple to make, and are super healthy! They are DAIRY-FREE, GLUTEN-FREE, and GRAIN-FREE too. I hope you enjoy them as much as I do! Try and use organic ingredients and free-range organic eggs if you can.


  • 2 medium-size carrots
  • 1/2 sweet potato
  • 6 eggs
  • 1 teaspoon of cumin
  • 1 tablespoon of chopped chives
  • salt, pepper
  • spray oil for the muffin tray


  1. Grate the carrots and sweet potato.
  2. Whisk the eggs in a jug with the cumin, salt, pepper, and chives.
  3. Spray the muffin tray with oil and make sure that it is well coated.
  4. Fill with grated carrots and sweet potato up to 2/3. Then, fill with the whisk eggs up to 2/3 again.
  5. Bake at 175C / 350F for 20 minutes.
  6. Let them cool down before storing them. Enjoy!


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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