Chipotle Sweet Potato Breakfast Egg Cups
Chipotle Sweet Potato Breakfast Egg Cups
On-the-go or not, these breakfast egg cups are filling and protein packed to keep you energized all morning.This recipe is courtesy of Pete and Gerry’s
Prep Time
10
minutes
Cook Time
18
minutes
Servings
12
Total time: 28 minutes
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
Directions
- Preheat the oven to 350 F. Generously spray 12 cups of a regular muffin tin with cooking spray.
- Peel the sweet potato. Using a box grater, grate the peeled sweet potato so it resembles shredded cheese. This should yield about two and a half to three cups of shredded sweet potato.
- 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.
- 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.
- 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.