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Easy Baked Sweet Potato Egg Cups

These Easy Baked Sweet Potato Egg Cups are a healthy, filling breakfast option that is both simple to prepare and customizable with various mix-ins and toppings.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 6 cups
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large sweet potatoes Grated or mashed.
  • 6 large eggs Beaten.
Optional Add-ins
  • 1 cup spinach Chopped.
  • 1/2 cup crumbled bacon Optional.
  • 1/2 cup feta cheese Optional.
Toppings
  • 1/2 cup salsa For serving.
  • 1 avocado sliced For serving.
  • 1/4 cup plain Greek yogurt For serving.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Grate or mash the sweet potatoes and distribute them evenly in a greased muffin tin.
  3. In a bowl, beat the eggs and add any desired mix-ins.
  4. Pour the egg mixture over the sweet potato layer in each muffin cup.
Cooking
  1. Bake in the preheated oven for 18-20 minutes or until the eggs are set.
  2. Let them cool slightly before removing from the tin.

Notes

For meal prep, bake on Sunday and store in an airtight container in the fridge. Microwave for 30 seconds for a quick breakfast. Can also be frozen for longer storage. For variations, try using regular potatoes, zucchini, or different toppings like hot sauce or diced vegetables.