Sweet Potato Egg Cups

5 from 27 votes

Sweet Potato Egg Cups are a healthy and nutritious breakfast consisting of shredded sweet potatoes, eggs, veggies and cheese. This easy breakfast in a cup is a delicious way to fuel your morning.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, brunch, meal prep

Cuisine: American

Servings:

Calories: 99kcal

Author: Courtney Paige

Equipment

Muffin tin
Mixing Bowl
Rubber Spatula
vegetable chopper or knife and cutting board
cookie scooper
blender
Measuring cups and spoons

Ingredients

1 medium sweet potato grated
6 large eggs
½ cup + 2 tbsp liquid egg whites
¾ cup small curd cottage cheese 1% fat
⅓ cup white onions diced
½ medium bell pepper
1 tbsp dijon mustard
¼ cup shredded pepper jack cheese
1 tbsp Green Goddess Seasoning Trader Joe's
cooking spray

Instructions

Preheat the oven to 350°F.
Prep the ingredients: Use the large side of a cheese grater to grate the sweet potato into fine shreds (remove the shreds of the potato peel if you’d like). Use a vegetable chopper (or knife) to finely dice the onions and bell pepper.
Add the eggs, egg whites, dijon mustard, and cottage cheese to a blender. Blend for 20-30 seconds until it’s completely combined.
Pour the egg mixture into a mixing bowl and fold in grated sweet potato, onion, peppers, and seasonings. Stir.
Heavily grease a 12-count muffin tin. You may also use these silicon liners.
Use a medium size cookie scoop and pour 2 scoops into each greased muffin tin. These will not rise much, but try to fill them just under the top line.
Top each egg white muffin with a sprinkle pepper jack of cheese.
Bake for 25-30 minutes or until set in the center.
Serve hot. Enjoy!

Notes

Store these Sweet Potato Egg Cups in an airtight container in the fridge for up to 5 days. They also freeze well. Place in a Ziplock bag and take just a few out at a time when ready to enjoy.

Nutrition