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.
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!)
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 CupsPrint
Simple, delicious, healthy meal prep option for grab and go/quick breakfasts! These sweet potato egg cups are Paleo + Whole30 approved (if you leave off the cheese/dairy free cheese!), and you can mix and match so many ingredients to keep these new every time you make them!
- 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
- 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
Optional: you can add a little cheese (or dairy free cheese) to the mix or melt on top!
If you leave the cheese off, this is a Paleo friendly + Whole30 approved meal.
- Serving Size: 1 egg cup
- Calories: 64
- Fat: 2.8g
- Carbohydrates: 2.2g
- Protein: 7.7g
Keywords: Breakfast, Gluten Free, Paleo, Whole30, Dairy Free
Other optional ingredient ideas:
- Sausage or turkey sausage in place of the ground chicken/turkey
- Ham or bacon
- Cheese/dairy free cheese
- Russet potatoes in place of sweet
Natasha is a wife, #boymom, writer, NASM-Certified Personal Trainer, Certified Autoimmune Holistic Nutritionist, & Behavior Change Specialist. Living with EoE, gluten & dairy are two foods she needs to avoid, so she’s made it her mission to find simple, yet tasty alternatives. When she’s not watching her son play baseball, she can be found writing, Googling her parenting decisions, and drinking all the coffee.