Sweet Potato Egg Cups
Recipe from Shift Shop
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We could totally eat sweet potatoes every day, so the addition of sweet potatoes to this breakfast dish is amazing! The broccoli can also be substituted with any vegetable of your choice. We used kale in the picture above.
- 3 small sweet potatoes, shredded
- 3 tsp. olive oil, divided use
- Sea salt or black pepper to taste
- 1 medium onion, chopped
- 1 cup broccoli, chopped
- 12 eggs
- 1/4 cup cheddar cheese, shredded
Preheat oven to 375 degrees.
Lightly coat a 12-cup muffin tin with spray. Set aside.
Squeeze moisture from sweet potatoes using a clean kitchen towel. Combine sweet potatoes with 2 tsp oil. Season with salt and pepper if desired; mix.
Divide sweet potato mixture evenly between 12 muffin cups; press mixture in the bottom and sides of the cups. Bake for 14-16 minutes or until sides are golden brown. Set aside.
Heat remaining 1 tsp oil in non-stick skillet over medium heat. Add onions and broccoli, stirring frequently. Cook for 4-6 minutes or until onion is translucent. Remove from heat. Set aside.
Place eggs in a large bowl and whisk to blend. Add in the egg mixture. Evenly pour egg mixture into cups. Sprinkle with cheese.
Bake for 15 to 18 minutes or until a toothpick inserted in the middle comes out clean.