Sweet Potato Breakfast Cups
It’s all about the breakfast this week! “Meal prepped” (on a Thursday hence the air quotes) these egg cups which are perfect to store in the fridge/freezer and eat throughout the week for a quick breakfast. It’s Thursday guys, so close to the weekend with Beyoncé!
Sweet Potato Breakfast Cups
🔪 Prep Time: 10 minutes
🍳Cook Time: 30 minutes
🕒Total Time: 40 minutes
🍴Serving Size: 9 Cups
Ingredients:
1 small Sweet Potato
️4 Cage Free Eggs
️3 tbsp each for 5 Egg Whites
️1 tbsp Olive Oil
️Shredded Cheese
Salt & Pepper
Veggies - Cherry Tomatoes & Avocado, Onion & Spinach
Instructions:
Using a grater or mandolin slicer, shred the sweet potato.
Then in a bowl, mix together olive oil, shredded cheese, salt and pepper. Divide into 9 muffin tin cups and press the mixture down to the bottom.
Bake at 400° for roughly 15 minutes.
Meanwhile, chop up all your veggies. Once the sweet potato has baked, add in the desired veggies to each.
Now time to add in the eggs! I try not to eat too many whole eggs a week due to the yolk being high in cholesterol, so I used a combination of egg whites and whole eggs. So in random cups, I added the egg whites and in the rest, I cracked in a whole egg.
Again, bake at 400 degrees for roughly 15 minutes.
Notes & Tips:
Keep them refrigerated and ready to eat for up to a week.
Video Tutorial:
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