🍳 Sweet Potato Breakfast Cups
⏲ 10 mins Prep Time | Yields 9 Cups
It’s all about the breakfast this week! “Meal prepped” (on a Thursday 😂 hence the air quotes) these egg cups which are perfect to store in the fridge/freezer & eat throughout the week for a quick breakfast. It’s Thursday guys, so close to the weekend with Beyoncé 💃🏼
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EGGcellent Recipe📝
▫️1 small Sweet Potato
▫️4 Cage Free Eggs
▫️3 tbsp each for 5 Egg Whites
▫️1 tbsp Olive Oil
▫️Shredded Cheese
▫️Salt & Pepper
Veggies:
▫️Cherry Tomatoes & Avocado
▫️Onion & Spinach
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Using a grater or mandolin sliced, shred the sweet potato. Then in a bowl, mix together olive oil, shredded cheese, salt & pepper. Divide into 9 muffin tin cups & press the mixture down to the bottom. Bake at 400 degrees for roughly 15 mins.
Meanwhile, chop up all your veggies. Once the sweet potato has baked, add in the desired veggies to each.
Now time to add in the eggs! I try not to eat too many whole eggs a week due to the yolk being high in cholesterol, so I used a combination of egg whites & whole eggs. So I’m random cups, I added the egg whites & in the rest, I cracked in a whole egg. Again, bake at 400 degrees for roughly 15 mins.
{Recipe video tutorial in story highlights}
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