Sweet potato egg cups are an easy, fun breakfast idea perfect for kids. These kid-friendly egg frittatas are packed with sweet potatoes, spinach, and cheese - the perfect combo!
Instructions
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Preheat oven and prep pan. Preheat oven to 375 degrees. Prepare muffin tin with non-stick spray.
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Divide sweet potatoes and bake. Divide shredded sweet potato evenly between 12 muffin cups. Bake for 10 minutes, then remove from the oven.1 small sweet potato
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Add spinach and cheese. Top the baked sweet potatoes with spinach and cheese, but dividing them equally on top of the potatoes.¾ cup sharp cheddar cheese,½ cup spinach
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Combine eggs and spices. In a mixing bowl with a spout, whisk eggs, milk, and spices. Pour egg mixture on top of baked sweet potatoes, spinach, and cheese in the muffin tin. Bake 20-25 minutes or until eggs are set.10 large eggs,½ cup skim milk,½ tsp. ground mustard,½ tsp. garlic powder,½ tsp. onion powder,½ tsp. salt,¼ tsp. pepper
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Serve or freeze. Serve hot or cool then freeze for grab and go breakfasts.
Recipe Notes:
- Egg cups can be stored in the fridge for up to 3 days or in the freezer for up to 3 months. If freezing, place a Printable Freezer Meal Label on the outside of your plastic bag or container as an easy way to keep track of the use by date.
- Additional add-in ideas include chopped or mashed avocado, fresh mozzarella chunks, chopped peppers, or diced green chilies.
- Muffins will deflate as they cool.
