Arrow Created with Sketch. Back to The Recipes Chipotle Sweet Potato Breakfast Egg Cups Meals Protein-Packed Snacks and Apps np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 4 Ratings PRINT Prep Time 10 minutes Cook Time 15-20 minutes Serving Yield 12 egg cups Introducing your new morning commute breakfast: spicy, filling, protein-packed egg cups seasoned to perfection with chipotle powder. The grated sweet potato and cheese help hold everything together, making these three-bite bundles of flavor the perfect choice when you're on-the-go and sans utensils. By: Isabel Eats Ingredients 12 Pete and Gerry’s Organic Eggs Cooking spray 1 medium sweet potato 1/2 cup Parmesan cheese, grated 1 teaspoon freshly ground black pepper 1/2 teaspoon salt 1/2 teaspoon chipotle powder 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Nutritional Information Serv. Size: 1 egg cup, Servings: 12 Amount Per Serving: Calories 100, Fat Cal. 50, Total Fat 6g (9% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 190mg (63% DV), Sodium 250mg (10% DV), Total Carb. 3g (1% DV), Fiber 0g (0% DV), Sugars <1g, Protein 8g, Vitamin A (35% DV), Vitamin C (0% DV), Calcium (6% DV), Iron (6% DV), Vitamin D (10% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post. Directions Step 1 Preheat oven to 350F. Generously spray 12 cups of a regular muffin tin with cooking spray. Step 2 Peel the sweet potato. Using a box grater, grate the peeled sweet potato so it resembles shredded cheese. This should yield about 2 1/2-3 cups of shredded sweet potato. Step 3 In a medium bowl, add the shredded sweet potato, Parmesan cheese, black pepper, salt, chipotle powder, garlic powder, and onion powder. Mix together with a fork until fully combined. Step 4 Scoop about 1/4 cup of the sweet potato mixture into the bottom of each muffin cup. Press down and up the sides to form a crust. Step 5 Carefully crack an egg into each muffin cup. Sprinkle the tops with a small pinch of black pepper. Bake for 15-18 minutes, until the whites of the eggs are cooked through and the yolks are cooked to your liking. Let cool for 10 minutes, then use a toothpick and a spoon to loosen the sides and lift them out. Notes: These egg cups can be made ahead and reheated as needed. To store in the fridge for up to 5 days, place the muffins in an airtight container until ready to eat. When you’re ready to heat them up, heat them in the microwave in 15-second increments on high until they’re completely warmed through. If you’re making a large batch and you don’t think you’ll finish all of them in 5 days, you can also freeze them. Once completely cooled, individually wrap each egg cup with plastic wrap, then place all the cups in a freezer-safe zip top storage bag and freeze. Reheat in the microwave on high in 15-second increments until fully warmed through. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Tara best June 23, 2020 Love sweet potatoes. So nutritious. Reply Page 1 Created with Sketch. 1 Reply [email protected] June 24, 2020 We love them too, Tara. Hope you enjoy them in this recipe! Reply Page 1 Created with Sketch.