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Breakfast Prep Baked Egg Cups

5 from 3 reviews

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

Scale

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

  • 12 eggs
  • 5 pieces bacon, cooked and crumbled
  • salt and pepper

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

Instructions

  1. Preheat oven to 350ºF and grease muffin tins very well.
  2. Grate sweet potato using cheese grater or food processor.
  3. 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.
  4. For Sunny Side up: Crack egg into the muffin tins, sprinkle with bacon and a pinch of salt and pepper.
  5. For Veggie Omelet: Scramble eggs in a bowl together with veggies, salt, pepper and garlic powder, and add to divide into muffin tins.
  6. Bake for 20-22 minutes or until eggs are set.
  7. 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.

Nutrition

LEXI'S SECRETS TO GETTING DELICIOUS DINNER ON THE TABLE FAST 

Lexi's sharing her top secrets to prepping ahead of time and quick meals!