Healthy Sweet Potato Spinach Egg Cups

These healthy baked egg cups are loaded with protein and veggies. Make them at the beginning of the week for a quick, on-the-go breakfast option for busy mornings.

Course Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings egg cups

Calories 61

Author Kim

Ingredients

6 Simple Truth Organic Cage Free large eggs
1 cup Simple Truth Organic carton egg whites (or 6 additional eggs)
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 cup cubed sweet potato (very small cubes)
1/2 red or orange bell pepper, chopped
1/2 small yellow or white onion, chopped
2 cups Simple Truth Organic baby spinach, chopped
2 garlic cloves, minced
2 tablespoons fresh parsley (optional)

Instructions

Preheat oven to 375° F. and spray twelve-cup muffin tin with cooking spray or line with silicone baking cups. I sprayed my silicone baking cups with spray, just to be on the safe side.
Place eggs and egg whites into a large bowl and whisk to combine. Season with salt and pepper.
Meanwhile, heat a skillet over medium heat with cooking spray. Add in cubed sweet potato and cook for about 3 minutes. Next add bell pepper and onion and cook for about 5-6 minutes, until they’re a little soft and the onions are fragrant. Finally, add the spinach and garlic and cook for about 2 minutes and until spinach is wilted.
Once cooked allow veggies to cool slightly so they don't cook the eggs. Once slightly cooled, add sauteed veggies into the bowl with the whisked eggs. Add parsley and mix well.
Pour egg mixture into muffin cups evenly. I used a 1/3 cup measuring cup to pour each one.
Bake for 17-20 minutes, or until the egg cups are no longer jiggly and an inserted toothpick comes out clean. Allow cups to cool and enjoy immediately.

Notes

If prepping ahead of time, store cooled cups in a sealed container in the fridge. When ready to eat, you can enjoy the cups cold or pop them in the microwave for 30-60 seconds to reheat.

Nutrition