Golden Sweet Potato Egg Cups for a Healthy Breakfast Boost

Golden Sweet Potato Egg Cups are a nutritious and delicious breakfast option packed with protein and gluten-free goodness.

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Prep Time 15

Cook Time 55

Cooling Time 5

Total Time 1 15

Servings: 6 cups

Course: Breakfast

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sweet Potato Base

2 medium Sweet Potatoes Can substitute with butternut squash.
1 tablespoon Olive Oil Avocado oil can be used as a substitute.

For the Egg Filling

6 large Eggs Can use egg whites for a lighter version.
1 cup Spinach Kale or Swiss chard can be substitutes.
1 cup Cheese (e.g., Feta or Cheddar) Can swap for dairy-free cheese.

For Seasoning

1 teaspoon Salt
1 teaspoon Pepper Smoked paprika can be added for extra flavor.

Equipment

Oven
Baking dish
Mixing bowl

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C). Gather your ingredients.
Peel and cube approximately two medium sweet potatoes. Toss in a bowl with olive oil, salt, and pepper. Spread in a baking dish and roast for 25-30 minutes.
In a mixing bowl, whisk together the eggs. Fold in chopped spinach and cheese until well combined.
Once sweet potatoes are roasted, mash them gently in the baking dish.
Pour the egg mixture over the mashed sweet potatoes and bake for an additional 20-25 minutes until set.
Remove from the oven and let cool for a few minutes before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 12gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 400mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 3000IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

These Golden Sweet Potato Egg Cups can be stored in the refrigerator for up to 3 days. Reheat gently to enjoy their original flavor.

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