Name: Cheesy Herb Sweet Potato and Egg Muffin Cups
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Ingredients: 2 tablespoons olive oil; 1 teaspoon onion powder; 2 1/2 cups peeled and grated sweet potatoes; 2 teaspoons freshly chopped thyme leaves; 1/2 teaspoon kosher salt; 1 ounce finely grated Pecorino cheese; 6 large eggs; 1/8 teaspoon freshly ground black pepper

Egg Muffin

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Start your day right with these delightful Cheesy Herb Sweet Potato and Egg Muffin Cups. Grated sweet potatoes mixed with fragrant thyme and onion powder form a crunchy cup filled with a perfectly baked egg, all topped off with a sprinkle of Pecorino cheese. A truly nutritious and appealing breakfast treat.

Milk

Eggs

Gluten Free

Mediterranean

Vegetarian

Oils

milliliter

olive oil

Seasonings

gram

onion powder

Fresh Vegetables

sweet potato

fresh thyme

salt

Cheese

pecorino cheese

eggs

black pepper

Cholesterol

Vitamin D

Vitamins

Zinc

Minerals

Copper

Manganese

Selenium

Beta-cryptoxanthin

Lycopene

Alpha-carotene

Vitamin A

Beta-carotene

Water

Calories

Carbohydrates

Protein

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Potassium

Sodium

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Lutein+zeaxanthin

Dietary Folate Equivalents

Trans fatty acids

Vitamin K

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

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Veggie-Packed Egg Muffin Bites

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Delicious Veggie-Packed Breakfast Egg Muffins

Cheesy Herb Sweet Potato and Egg Muffin Cups

Baking Goods

Produce

Dairy

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Start by preheating your oven to 375°F. Brush a 6-cup non-stick muffin tin lightly with olive oil.

In a mixing bowl, combine the grated sweet potatoes, chopped thyme leaves, onion powder, half of the kosher salt and black pepper, and nearly all of the Pecorino cheese (keeping a teaspoon aside for later).

Distribute the sweet potato mixture evenly into the averagely greased muffin cups, forming the base and the sides by pressing the mixture into each cup, making sure to close any open gaps.

Bake the sweet potato cups in the preheated oven for about 8 minutes. They should get a bit crispy but not too brown.

Take the muffin tin out of the oven and gently press the bottoms of the sweet potato cups to form a well. Crack an egg into each well.

Return the muffin tin back to the oven, and bake until the egg whites are set, and the yolks are still a bit runny. This should take about 12 minutes.

Allow the cups to rest for a minute, then smoothly remove them using a spatula.

To finish, sprinkle the remaining Pecorino cheese and a pinch more of salt and pepper on top, as per your preference, and serve while hot.

Start your day right with these delightful Cheesy Herb Sweet Potato and Egg Muffin Cups. Grated sweet potatoes mixed with fragrant thyme and onion powder form a crunchy cup filled with a perfectly baked egg, all topped off with a sprinkle of Pecorino cheese. A truly nutritious and appealing breakfas

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