These oven-baked bites make the perfect breakfast or on the go snack and they taste absolutely amazing! You don’t need a ton of ingredients and can easily customize by adding your favorite herbs and spices.
The cheesy sweet potatoes along with the perfectly cooked egg, make this one of our all time favorite make ahead meals.
Sweet Potato Egg Muffins
Servings
12
muffinsPrep time
10
minutesCooking time
25
minutesIngredients
1 medium sweet potato (about ½ lb)
1 cup shredded Colby Jack cheese (about 4 oz)
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
12 eggs
- Toppings
bacon bits
fresh or dry herbs
Directions
- Preheat oven to 425 degress F and generously coat a muffin pan with non-stick spray.
- Peel and grate the sweet potato. Add the cheese, olive oil, salt and pepper and mix until well combined. You can use a spatula or your hand, no power tools needed 😉
- Place about 1 tablespoon of the potato mixture into each muffin cup and using your fingers spread around the cup to create a “bowl”. Once all twelve are done, place in the oven and bake for 15 minutes.
- Once the “potato bowls” are pre-baked, take them out of the oven, crack an egg into each one and sprinkle with salt and pepper. Add bacon bits (optional) and your favorite herbs and spices.
- Place back in the oven and bake for another 10 minutes.
- Enjoy 🙂
Notes
- You can store these muffins in the fridge for 3-4 days. Reheat for about 2 minutes when hunger strikes;)
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