Ingredients
Scale
To create these scrumptious Sweet Potato and Egg Breakfast Cups, you’ll need the following ingredients:
- 2 medium-sized sweet potatoes: Peeled and grated
- 6 large eggs
- 1/2 cup shredded cheese: Cheddar or mozzarella work well
- 1/4 cup milk: Whole or any plant-based alternative
- 1 red bell pepper: Finely chopped
- 1 small onion: Diced
- 2 cloves garlic: Minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
- Fresh parsley or chives: For garnish
Instructions
Making these Sweet Potato and Egg Breakfast Cups is simple and can be broken down into a few easy steps:
Preparation
- Preheat your oven to 375°F (190°C).
- Prepare your muffin tin by lightly greasing it with olive oil or using cooking spray to ensure the cups don’t stick.
Cooking the Sweet Potatoes
- Heat the olive oil in a skillet over medium heat. Add the grated sweet potatoes, salt, and paprika. Sauté for about 5 minutes, or until the sweet potatoes are slightly tender.
- Remove the skillet from heat and allow the sweet potatoes to cool slightly.
Assembling the Cups
- In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- Add the cheese, bell pepper, onion, and garlic to the egg mixture. Stir until everything is evenly distributed.
- Divide the sautéed sweet potatoes evenly among the muffin cups, pressing them down to form a base.
- Pour the egg mixture over the sweet potato base, filling each cup until almost full.
Baking
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the eggs are set and the tops are golden brown.
- Remove from the oven and let the breakfast cups cool for a few minutes before removing them from the tin.
Garnishing
- Garnish with fresh parsley or chives before serving for an added touch of freshness and flavor.
Nutrition
- Serving Size: one normal portion
- Calories: 120
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g