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Egg-based breakfast dishes have long been a favorite for many, offering a satisfying start to the day packed with protein and versatility. From classic scrambled eggs to elaborate frittatas, the options are seemingly endless. However, if you’re looking for a fresh and healthy twist on your morning routine, look no further than mini sweet potato egg cups. These delightful little bites are not only visually appealing but also combine the natural sweetness of sweet potatoes with savory ingredients, making them a harmonious addition to your breakfast table.

Mini Sweet Potato Egg Cups

Start your mornings with a healthful twist by trying these sweet and savory mini sweet potato egg cups. Combining the natural sweetness of sweet potatoes with protein-rich eggs and savory ingredients, these bite-sized delights are perfect for busy mornings or brunches. Packed with essential vitamins and minerals, they're gluten-free and customizable to suit various dietary preferences. Easy to make and filled with flavor, these mini egg cups will elevate your breakfast game!
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Ingredients
  

2 medium sweet potatoes (about 1 lb), peeled and grated

6 large eggs

1/2 cup shredded cheese (cheddar or your choice)

1/4 cup cooked, crumbled bacon or diced ham (optional)

1/4 cup diced bell pepper (any color)

1/4 cup green onions, chopped

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika (optional)

Cooking spray or olive oil for greasing

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray or a brush of olive oil.

    Prepare the Sweet Potatoes: In a mixing bowl, combine the grated sweet potatoes with salt, pepper, garlic powder, and smoked paprika, if using. Mix well until evenly coated.

      Form the Cups: Take about 2 tablespoons of the sweet potato mixture and press it into the bottom and sides of each muffin cup to form a small cup. Ensure the base is even and compact. Repeat until all the sweet potato mixture is used.

        Pre-bake the Cups: Place the muffin tin in the preheated oven and bake the sweet potato cups for 15 minutes, or until they start to soften and slightly brown.

          Prepare the Egg Mixture: While the sweet potato cups are baking, whisk together the eggs in a separate bowl. Add in the shredded cheese, cooked bacon or ham (if using), diced bell pepper, and green onions. Mix until well incorporated.

            Fill the Cups: Once the sweet potato cups are pre-baked, carefully take them out of the oven. Pour the egg mixture into each cup, filling them about 3/4 full.

              Bake Again: Return the muffin tin to the oven and bake for an additional 15-20 minutes, or until the eggs are set and the tops start to turn golden.

                Cool & Serve: Once baked, let the mini egg cups cool in the tin for about 5 minutes before gently removing them. Serve warm as a delightful breakfast or snack!

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 mini cups