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Sweet Potato Egg Cups

Looking for a healthy breakfast that's both high in protein and rich in complex carbs? Try our sweet potato egg cups. They're like mini frittatas!

Course Breakfast
Cuisine Vegetarian
Keyword egg cups
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings, 2 each
Calories 223 kcal

Ingredients

  • Nonstick cooking spray
  • 3 medium sweet potatoes shredded
  • 3 tsp. olive oil divided use
  • Sea salt (or Himalayan salt) and ground black pepper to taste; optional
  • 1 small onion chopped
  • 1 cup broccoli florets chopped
  • 12 large eggs
  • ¼ cup shredded cheddar cheese

Instructions

  1. Preheat oven to 375° F.
  2. Lightly coat a twelve-cup muffin tin with spray. Set aside.
  3. Squeeze moisture from sweet potatoes using a clean kitchen towel.
  4. Combine sweet potatoes and 2 tsp. oil. Season with salt and pepper if desired; mix well. 

  5. Divide sweet potato mixture evenly between prepared muffin cups; press sweet potato mixture into bottom and sides of muffin cups. Bake for 14 to 16 minutes, or until edges are golden brown. Set aside.

  6. Heat remaining 1 tsp. oil in medium nonstick skillet over medium-high heat.

  7. Add onions and broccoli; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Remove from heat. Set aside.
  8. Place eggs in a large bowl; whisk to blend.
  9. Add onion mixture; mix well.
  10. Evenly pour egg mixture into muffin cups. Evenly sprinkle with cheese.
  11. Bake for 15 to 18 minutes, or until a toothpick inserted into the center of cups comes out clean.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.