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!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 1x
- Category: breakfast, meal prep
- Cuisine: gluten-free, paleo, dairy-free
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
- 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.
Nutrition
- Calories: 124
- Sugar: 1.2g
- Sodium: 260mg
- Fat: 8.1g
- Saturated Fat: 2.5g
- Carbohydrates: 3.9g
- Fiber: 0.8g
- Protein: 9g
- Cholesterol: 172mg
Find it online: https://lexiscleankitchen.com/on-the-go-baked-egg-nests/