Go Back
Before diving into the preparation of Sweet Potato Egg Muffin Cups, it's essential to understand the key ingredients and their health benefits.

Sweet Potato Egg Muffin Cups

Start your day with a nutritious boost by trying Sweet Potato Egg Muffin Cups! These delightful bites combine the natural sweetness of sweet potatoes with protein-rich eggs, providing a satisfying breakfast that energizes you for the day ahead. Packed with vitamins from fresh veggies like spinach and bell peppers, they are easily customizable to suit your taste. Perfect for meal prep, these muffin cups are a healthy, flavorful option for busy mornings or a quick snack anytime!
Print Recipe Pin Recipe

Ingredients
  

2 medium sweet potatoes, peeled and grated

6 large eggs

1/2 cup milk (or your favored plant-based alternative)

1 cup fresh spinach, chopped

1/2 red bell pepper, diced

1/4 cup onion, finely chopped

1/2 cup shredded cheese (cheddar or feta work beautifully)

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Salt and pepper to taste

Cooking spray or olive oil, for greasing the muffin tin

Instructions
 

Preheat the Oven: Set your oven to preheat at 375°F (190°C). Generously grease a standard muffin tin with cooking spray or a thin layer of olive oil to ensure your muffin cups release easily after baking.

    Prepare the Sweet Potatoes: In a large mixing bowl, combine the grated sweet potatoes with a pinch of salt. Let them rest for about 5 minutes. This resting time allows the sweet potatoes to release some moisture. Afterward, take a clean kitchen towel and gently squeeze out the excess liquid from the grated sweet potatoes.

      Form the Base: Evenly distribute the prepared sweet potatoes into the muffin tin, pressing them firmly into the bottom and slightly up the sides to create a small cup shape. Place the muffin tin in the oven and bake for 15 minutes, until the sweet potatoes begin to soften and hold their shape.

        Whisk the Eggs: In a separate bowl, whisk together the eggs, milk, garlic powder, paprika, and a sprinkle of salt and pepper. Mix thoroughly until the ingredients are well combined.

          Add the Vegetables: Fold in the chopped spinach, diced red bell pepper, finely chopped onion, and shredded cheese into the egg mixture, ensuring an even distribution of veggies and cheese.

            Combine & Fill: Once the sweet potato bases have pre-baked, carefully remove them from the oven. Pour the egg and vegetable mixture into each muffin cup, filling them right to the top for a hearty bite.

              Bake: Return the muffin tin to the oven and bake for an additional 20-25 minutes, or until the eggs are firm and the tops have turned lightly golden brown.

                Cool & Serve: When done, allow the muffin cups to cool in the tin for approximately 5 minutes before gently removing them. Enjoy these warm and flavorful muffin cups as a delightful breakfast or nutritious snack option!

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Makes 12 muffin cups

                    - Presentation Tips: For a charming touch, garnish with fresh parsley or a dollop of Greek yogurt on the side before serving. Pair with a mixed greens salad for a complete meal!