Description
These Sweet Potato Egg Muffins are a healthy and delicious meal prep option, packed with protein and veggies.
Ingredients
Scale
- 1 medium sweet potato (very thinly sliced (mandoline works best))
- 1 tbsp olive oil
- 8 large eggs
- ½ cup cottage cheese
- ½ tsp salt
- ¼ tsp black pepper
- ½ red bell pepper (diced (adding ~1 tbsp of diced bell pepper per muffin.))
- ¼ cup finely diced onion
- ¼ cup kale (chopped)
- ¼ cup shredded cheddar cheese (+ more on top)
- to garnish green onions or herbs
Instructions
- Preheat oven to 400°F.
- Lightly grease a 12-cup muffin silicon tin. Place it on a baking sheet, then place 2–3 thin sweet potato slices in the bottom of each cup to create a small base. Brush lightly with olive oil.
- Bake for 10–12 minutes until the sweet potatoes begin to soften.
- In a blender combine: eggs, cottage cheese, salt, and pepper.
- Blend 20–30 seconds until smooth and slightly frothy. This makes the egg cups extra fluffy.
- Remove the muffin tin from the oven.
- Divide bell peppers, onion, and kale evenly between the cups.
- Pour the egg mixture over the vegetables, filling each about ¾ full.
- Sprinkle shredded cheese on top.
- Reduce oven to 375°F and bake 20-24 minutes, until the eggs are set in the center.
- Let the egg cups cool 5 minutes before removing from the silicon muffin mold.
Notes
- These muffins can be stored in the refrigerator for up to 5 days, making them great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 180mg