Name: Hearty Egg and Sweet Potato Breakfast Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Ingredients: 1/4 teaspoon black pepper, plus more to taste; 1 ounce Pecorino cheese, finely grated; 2 teaspoons of fresh thyme, finely chopped; 1 teaspoon onion powder; 2 1/4 cups of sweet potatoes, peeled and grated; 6 large eggs; Olive oil spray - for coating; 1/2 teaspoon kosher salt, plus more to taste

muffin

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These Hearty Egg and Sweet Potato Breakfast Muffins combine the rich, earthy flavor of sweet potatoes with fresh thyme, tangy Pecorino cheese, and tender eggs to create a vibrant and healthy start to your day. Baked until just set, they're perfect for breakfast on the go.

Milk

Eggs

Vegetarian

Mediterranean

Gluten Free

Seasonings

gram

black pepper

Cheese

pecorino cheese

Fresh Vegetables

fresh thyme

onion powder

sweet potato

eggs

Oils

milliliter

Olive Oil Cooking Spray

Coarse Salt

Cholesterol

Vitamin D

Vitamins

Copper

Minerals

Manganese

Selenium

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Lycopene

Dietary Folate Equivalents

Vitamin A

Sugar

Carbohydrates

Calcium

Phosphorus

Water

Calories

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Trans fatty acids

Vitamin K

Protein

Dietary Fiber

Iron

Magnesium

Potassium

Sodium

Zinc

Vitamin B6

Choline

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

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These Hearty Morning Muffin Cups are perfect for on-the-go breakfasts. Assemble them in advance, store in the refrigerator or freezer, and microwave when you're ready to start your day with a scrumptious, savory meal.

Hearty Morning Muffin Cups

Hearty Egg and Sweet Potato Breakfast Muffins

Baking Goods

Dairy

Produce

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Preheat the oven to 375°F. Then spray a 6-cup non-stick muffin tin generously with the olive oil spray.

In a mixing bowl, combine the grated sweet potatoes, finely chopped thyme, onion powder, kosher salt, black pepper, and most of the Pecorino cheese

Divide the sweet potato mixture evenly into six sections and place each in the prepared muffin cups.

Using your fingers, press the mixture into the bottom and up along the sides of each cup, ensuring there are no gaps.

Spray the insides of the potato wells with olive oil spray then transfer to oven and bake for 8 minutes.

Remove the muffin tin from the oven and gently press the bottoms of the sweet potato cups. Crack an egg into each cup.

Return the muffin tin to the oven and bake until the egg whites are set, and yolks are cooked to your preference, about 12 minutes for runny yolks and 14 minutes for slightly set yolks.

Let the muffins sit for one minute before carefully removing with a spatula.

Add a sprinkle of the remaining Pecorino cheese on top of each muffin and season with additional salt and pepper to taste before serving.

Hearty Egg and Sweet Potato Breakfast Muffins

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