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Sweet Potato Egg Cups

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Sweet Potato Egg Cups are a nutritious and flavorful breakfast option that combines the natural sweetness of sweet potatoes with protein-rich eggs and optional add-ins like cheese, vegetables, or meats. These portable, muffin-sized cups are perfect for busy mornings, meal prepping, or a wholesome snack.

Ingredients

  1. 2 medium sweet potatoes, peeled and grated
    6 large eggs
    ½ cup shredded cheese (cheddar, mozzarella, or your choice)
    ¼ cup diced onion
    ¼ cup diced bell pepper
    1 tablespoon olive oil
    Salt and pepper to taste
    Optional: cooked bacon bits, spinach, herbs, or hot sauce for added flavor

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or lightly brush with olive oil.

  1. Prepare Sweet Potatoes: Place the grated sweet potatoes in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
  2. Season Sweet Potatoes: In a bowl, combine the grated sweet potatoes with olive oil, salt, and pepper. Press the mixture evenly into the bottom and up the sides of each muffin cup to form a nest.
  3. Bake Sweet Potato Cups: Bake in the preheated oven for 15 minutes, or until the edges are golden brown.
  4. Prepare Egg Mixture: While the sweet potato cups are baking, whisk together the eggs, shredded cheese, diced onion, and diced bell pepper in a bowl. Season with salt and pepper.
  5. Assemble Egg Cups: Remove the muffin tin from the oven. Pour the egg mixture evenly into each sweet potato cup, filling them almost to the top.
  6. Bake Egg Cups: Return the muffin tin to the oven and bake for an additional 15–20 minutes, or until the eggs are set and lightly browned on top.
  7. Cool and Serve: Allow the egg cups to cool for a few minutes before removing them from the muffin tin. Serve warm, garnished with optional toppings like fresh herbs or a drizzle of hot sauce.

Notes

  1. For extra flavor, consider adding cooked bacon bits, spinach, or your favorite herbs to the egg mixture.
  2. If you want to make these dairy-free, omit the cheese or use a dairy-free alternative.
  3. Use silicone muffin liners for easy removal of the egg cups.
  4. If making ahead, store them in the refrigerator or freezer for a quick, on-the-go breakfast.

Nutrition

Find it online: https://thefamilycooking.com/sweet-potato-egg-cups/