A sweet-savory breakfast you can make ahead of time.
Prick sweet potato all over with a fork. Wrap in a damp paper towel. Microwave 6 minutes, until sweet potato is soft. Cool slightly, then peel and mash with a fork. Measure out 1 cup mashed sweet potato for recipe and save any leftovers for another use.
In a large bowl, beat sweet potato, egg whites, peanut butter, and salt until smooth. Stir in apple.Cool completely before storing in an airtight container in the fridge for up to 4 days. Alternatively, egg muffins will keep in an airtight container in the freezer for up to 3 months.Nutrition Per Serving
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