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Chipotle sweet potato egg cups baked in a muffin tin. Stack of three egg cups shows layers of shredded sweet potato, cheese, chipotle powder, and eggs. | peteandgerrys.com
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Chipotle Sweet Potato Breakfast Egg Cups

  • Meals
  • Protein-Packed
  • Snacks and Apps
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5/5 - 4 Ratings
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Prep Time 10 minutes
Cook Time
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.

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RESPONSES

Tara best

June 23, 2020

Love sweet potatoes. So nutritious.

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1 Reply

[email protected]

June 24, 2020

We love them too, Tara. Hope you enjoy them in this recipe!

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