Breakfast Prep Baked Egg Cups
These healthy baked egg cups make the perfect breakfast meal prep for when you are rushing out the door but still want your protein-packed nutrient dense meal. They also make a great snack as well! And they're paleo and whole30 friendly!
Ingredients
For Sweet Potato Crust
- 1 medium sweet potato
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Option 1: Sunny Side Up with Bacon
Option 2: Veggie Omelet
- 10 eggs
- 1/2 cup diced red pepper
- 1/2 cup diced onion
- 1/2 cup diced tomato
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
Directions
- Preheat oven to 350ºF and grease muffin tins very well.
- Grate sweet potato using cheese grater or food processor.
- In a bowl mix together sweet potato, oil, salt and pepper. Line the bottom of your muffin tins with the sweet potato mixture. Bake for 20 minutes then remove muffin tins.
- For Sunny Side up: Crack egg into the muffin tins, sprinkle with bacon and a pinch of salt and pepper.
- For Veggie Omelet: Scramble eggs in a bowl together with veggies, salt, pepper and garlic powder, and add to divide into muffin tins.
- Bake for 20-22 minutes or until eggs are set.
- Remove and serve hot or let cool completely before store in air-tight container in refrigerator for 3-4 days, or the freezer for up to 1 month.
