On-The-Go Baked Egg Cups

I love a breakfast that is quick and easy for an on-the-go type of day like these On-The-Go Baked Egg Cups. Sometimes we don’t have time for a serious sit down meal, so preparing these healthy baked egg nests in a muffin tin are perfect for when you are rushing out the door but still want your protein-packed nutrient dense meal (or snack).

On-The-Go Baked Egg NestsOn-The-Go Baked Egg Cups

I am also a big fan of eggs as my mid-day snack. I stock up on organic or farm-fresh eggs and am constantly making soft-boiled eggs throughout the week. Hence why I love these; there is so much variation! This time around I chose to make six over easy and six omelette-style, both lined with sweet potato nests, and I top them both with hot sauce, of course.

On-The-Go Baked Egg Nests

Looking for other paleo breakfast recipes?

On-The-Go Baked Egg Nests

On-The-Go Baked Egg Cups

Prep Time 10 min Cook Time 45 min Serves 12

Ingredients

    Two Ways: Over easy or omelette style

      For both

      For Option 2- Omelettes

      Directions

      1. Preheat oven to 350ºF and grease muffin tins.
      2. Grate sweet potato using cheese grater or food processor, squeeze out excess water.
      3. Mix 1 tsp oil, salt, and pepper with sweet potato. Line the bottom of your muffin tins with the sweet potato mixture. Let bake for 20 minutes then remove muffin tins.
      4. Option 1: Over easy: crack egg into the muffin tins (add optional pre-cooked bacon)
      5. Option 2: Omelettes: mix eggs in a bowl, add in veggies, garlic powder, onion powder, salt and pepper, add into muffin tins
      6. Bake for 20-25 minutes or until eggs are firm. Remove and serve hot. Store in air-tight tupperware in refrigerator for 3-4 days.

      Recipe Notes

      • Make sure to spray/grease your muffin tins so the sweet potato nests do not stick
      Loading nutrition data...
      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      On-The-Go Baked Egg Cups

      Prep Time 10 min Cook Time 45 min Serves 12

      Ingredients

        Two Ways: Over easy or omelette style

          For both

          For Option 2- Omelettes

          Directions

          1. Preheat oven to 350ºF and grease muffin tins.
          2. Grate sweet potato using cheese grater or food processor, squeeze out excess water.
          3. Mix 1 tsp oil, salt, and pepper with sweet potato. Line the bottom of your muffin tins with the sweet potato mixture. Let bake for 20 minutes then remove muffin tins.
          4. Option 1: Over easy: crack egg into the muffin tins (add optional pre-cooked bacon)
          5. Option 2: Omelettes: mix eggs in a bowl, add in veggies, garlic powder, onion powder, salt and pepper, add into muffin tins
          6. Bake for 20-25 minutes or until eggs are firm. Remove and serve hot. Store in air-tight tupperware in refrigerator for 3-4 days.

          Recipe Notes

          • Make sure to spray/grease your muffin tins so the sweet potato nests do not stick
          Loading nutrition data...
          There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

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