These sweet potato egg cups are the perfect meal prep grab and go option to add to your breakfast each week! They’re simple, delicious, and you can switch up the recipe in SO many ways so you never get tired of these!
Why Should You Eat Breakfast in the Morning?
Since breakfast is the most important meal of the day.. it also ranks pretty high on the list to make sure the breakfast you’re eating is pretty dang delicious, right? That’s where these sweet potato egg cups come into play!
That first meal of the day is what’s going to jumpstart our energy levels and our metabolism; and will keep it functioning, healthy, and burning calories for the rest of the day. (Hello, who doesn’t want that?!)
I know mornings can get a little crazy, but if you’re able to eat breakfast within an hour of waking up, and then stick to a schedule where you’re eating every few hours throughout your day, your metabolism is going to be working harder, speeding up, and you’re going to get into the habit of adequately fueling your body.
If you’re anything like me, and calling your mornings chaotic is an understatement, then do yourself a favor and take the time to meal prep.
Setting aside time each week to cook through your basics for all of your meals will save you time in the long run – I promise.
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These sweet potato egg cups are one of my favorite breakfast recipes (and they happen to be the most popular!) take super minimal effort, and will keep you on pace to get a healthy and quick breakfast in all week (and these are even perfect when you need to grab something on the go!)
If you’re looking for more variety, you might also want to try a dairy free egg casserole—another easy and delicious option that’s perfect for meal prepping and keeping your breakfast routine exciting.
Plus, they’re not limited to just enjoying at breakfast time, and they make a great snack when you’re feeling hungry throughout the day.
Sweet Potato Egg Cups
Sweet Potato Egg Cups
Ingredients
- 12 eggs
- 1 lb ground chicken breast or ground turkey
- 1 chopped sweet potato
- 1 chopped onion
- “Handful” or 1-2 cups of chopped kale
- 1 cup chopped broccoli
- Garlic to taste
- Salt and pepper to taste
- 1 tbs olive oil
Instructions
- Cook the ground chicken until done
- Sautee the chopped sweet potato and onion with olive oil until soft
- Mix with the rest of the ingredients in a big mixing bowl until thoroughly combined
- Pour mixture into a muffin pan
- Bake at 350 for about 25 minutes
Notes
Nutrition
Other optional ingredient ideas:
- Sausage or turkey sausage in place of the ground chicken/turkey
- Ham or bacon
- Tomatoes
- Peppers
- Spinach
- Cheese/dairy free cheese
- Russet potatoes in place of sweet
- Mushrooms
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
4 Responses
Eating breakfast is something I really must get back to doing. The main issue I have is boredom with food. Now this recipe looks delicious as well as exciting. It made my mouth water just reading about it and it is so versatile. Another perfect thing is it is Gluten-free. Being married to a coeliac can often make mealtimes a trial.
Have a great week and thank you for sharing.
Lisa.
Hi Lisa! I’m so glad you found this, then! Food boredom is real – so definitely having new ideas to keep things interesting can help! You’ll have to keep me posted and let me know how you switch this one up – I hope both you and your S.O. love it!
This looks so delicious and I agree. Breakfast is so important but hectic mornings can make it challenging to eat. Love that these are easy to cook!
Maureen | http://www.littlemisscasual.com
These are super easy and my secret weapon for busy mornings! ha!