Sweet Potato Broccoli Cheddar Egg Cups

Sweet Potato Broccoli Cheddar Egg Cups

Course Breakfast
Cuisine American


  • Nonstick cooking spray
  • 3 small sweet potatoes shredded
  • 3 tsp. olive oil
  • Sea salt or Himalayan salt and ground black pepper to taste; optional
  • 1 small onion chopped
  • 1 cup broccoli chopped
  • 12 large egg
  • ¼ cup cheddar cheese shredded


  • Preheat oven to 375° F.
  • Lightly coat a twelve-cup muffin tin with spray. Set aside.
  • Squeeze moisture from sweet potatoes using a clean kitchen towel.
  • Combine sweet potatoes and 2 tsp. oil. Season with salt and pepper if desired; mix well.
  • Divide sweet potato mixture evenly between prepared muffin cups; press sweet potato mixture into bottom and sides of muffin cups. Bake for 14 to 16 minutes, or until edges are golden brown. Set aside.
  • Heat remaining 1 tsp. oil in medium nonstick skillet over medium-high heat.
  • Add onions and broccoli; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Remove from heat. Set aside.
  • Place eggs in a large bowl; whisk to blend.
  • Add onion mixture; mix well.
  • Evenly pour egg mixture into muffin cups. Evenly sprinkle with cheese.
  • Bake for 15 to 18 minutes, or until a toothpick inserted into the center of cups comes out clean.
Keyword 21 day fix, 2b mindset, Breakfast, Eggs, plant protein, sweet potato, Veggies
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