Go Back
In recent years, there has been a notable shift towards healthier breakfast options, as more people prioritize nutrition alongside taste. Gone are the days when sugary cereals and pastries dominated morning meals. Today, many individuals are seeking out creative, wholesome choices that not only satisfy their taste buds but also fuel their bodies for the day ahead. Among these healthier alternatives, Mini Sweet Potato Breakfast Cups have emerged as a particularly appealing option. These bite-sized delights combine the earthy sweetness of sweet potatoes with a medley of nutritious ingredients, making them a perfect addition to any breakfast table.

Mini Sweet Potato Breakfast Cups

Start your day with a nutritious twist by making Mini Sweet Potato Breakfast Cups! These wholesome bite-sized cups blend the natural sweetness of sweet potatoes with eggs, cheese, and vibrant veggies for a satisfying breakfast that's both tasty and good for you. Rich in vitamins and fiber, they're perfect for busy mornings or weekend brunches. Easily customizable, these breakfast cups cater to various dietary preferences, making them a versatile addition to your meal repertoire!
Print Recipe Pin Recipe

Ingredients
  

2 medium sweet potatoes

4 large eggs

1/2 cup shredded cheddar cheese

1/4 cup diced bell peppers (any color)

1/4 cup chopped green onions

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

Cooking spray or olive oil for greasing

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it's ready for baking.

    Prepare the Sweet Potatoes: Thoroughly wash the sweet potatoes and pierce each one multiple times with a fork to prevent them from bursting. Microwave the sweet potatoes on high for approximately 5-6 minutes, or until they are tender when pierced with a knife. Allow them to cool slightly until they are easy to handle.

      Create the Cups: Once cooled, cut each sweet potato in half lengthwise. Gently scoop out some of the flesh, creating small cups while leaving a sufficient wall for support. Place the scooped sweet potato flesh into a mixing bowl, and set the skins aside for later use.

        Combine the Filling: In the bowl containing the sweet potato flesh, add the eggs, shredded cheddar cheese, diced bell peppers, chopped green onions, garlic powder, smoked paprika, and a good pinch of salt and pepper. Mix everything thoroughly with a fork or whisk until the ingredients are well incorporated.

          Prepare the Muffin Tin: Lightly grease a muffin tin with cooking spray or a drizzle of olive oil, ensuring that your cups will easily release after baking.

            Assemble the Cups: Generously spoon the sweet potato and egg mixture into the reserved sweet potato skins, filling each cup to the top. Arrange the filled sweet potato cups upright in the muffin tin, which will help maintain their shape while they bake.

              Bake: Carefully place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg is fully set and the tops are a delightful golden brown.

                Cool and Serve: Once baked, remove the muffin tin from the oven and let the mini sweet potato cups cool for a few minutes in the tin. Garnish with extra chopped green onions if desired. Serve warm and enjoy your delicious and nutritious breakfast!

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4