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In the search for nutritious and delicious breakfast options, sweet potato spinach egg cups stand out as a vibrant and wholesome choice. These delightful little cups combine the earthiness of sweet potatoes, the freshness of spinach, and the richness of eggs, creating a perfect balance of flavors and textures. Not only are they visually appealing, with a colorful presentation that brightens up any meal, but they are also incredibly versatile. Whether you need a quick breakfast on-the-go or a satisfying snack, these egg cups can be customized to suit a variety of tastes and dietary preferences.

Sweet Potato Spinach Egg Cups

Looking for a nutritious breakfast that's both delicious and easy to make? Try Sweet Potato Spinach Egg Cups! These vibrant cups combine sweet potatoes, fresh spinach, and rich eggs for a perfect balance of flavor and texture. They're not only visually appealing but incredibly versatile, great for meal prep or a quick snack. Packed with vitamins and fiber, these egg cups are a healthy start to your day or a satisfying pick-me-up any time!
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Ingredients
  

2 medium sweet potatoes, peeled and cut into small cubes

1 cup fresh spinach, roughly chopped

6 large eggs

½ cup milk (or your choice of dairy-free alternative)

1 cup shredded cheese (cheddar or feta recommended)

1 clove garlic, minced

¼ teaspoon salt

¼ teaspoon black pepper

½ teaspoon paprika (optional for added flavor)

Olive oil spray or a drizzle of olive oil for greasing the muffin tin

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C).

    Cook the Sweet Potatoes: Fill a medium pot with water and bring it to a vigorous boil. Once boiling, add the cubed sweet potatoes and cook them for about 10 minutes, or until they are tender. Drain well and set aside to cool slightly.

      Sauté the Spinach: In a non-stick skillet, heat a small splash of olive oil over medium heat. Add the minced garlic and sauté for approximately 1 minute, or until it becomes fragrant but not burnt. Next, add the chopped spinach and cook until it is wilted, which should take about 2-3 minutes. Remove from heat and allow to cool for a moment.

        Prepare the Egg Mixture: In a large mixing bowl, crack the 6 eggs and whisk them together with the milk, salt, black pepper, and paprika (if using). Once well blended, stir in the sautéed spinach and half of the shredded cheese.

          Assemble the Egg Cups: Lightly grease a muffin tin using olive oil spray or by brushing it with olive oil. Spoon a generous amount of the cooked sweet potato cubes into the bottom of each muffin cup. Carefully pour the egg and spinach mixture over the sweet potatoes, filling each muffin cup about three-quarters full.

            Add Cheese Topping: Evenly distribute the remaining shredded cheese on top of each filled muffin cup, allowing it to melt into a delicious, cheesy layer during baking.

              Bake to Perfection: Place the muffin tin in your preheated oven and bake for 20-25 minutes. They are done when the egg is fully set and the tops are golden brown and slightly puffed.

                Cool and Serve: Once baked, allow the egg cups to cool for a few minutes. Gently run a knife around the edges of each cup to separate them from the tin, then lift them out. Serve warm or let them come to room temperature.

                  Storage Tips: These delightful egg cups can be stored in an airtight container in the refrigerator for up to 4 days. They also freeze exceptionally well; just pop them in the microwave to reheat when you're ready to enjoy!

                    Prep Time, Total Time, Servings: 15 mins | 45 mins | 12 servings