Sweet Potato & Egg Muffin Cups
Portable egg muffins with shredded sweet potato and herbs, baked in a muffin tin for easy meal prep. High in folate and naturally gluten-free.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Store in an airtight container in the refrigerator for up to 5 days. Freeze in zip-top bags for up to 2 months.
- Batching: Use a box grater or food processor to quickly shred the sweet potatoes.
- Reheat: Microwave from the fridge for 45–60 seconds. From frozen, microwave for 90 seconds or thaw overnight in the fridge first.
EXECUTION STEPS
THE MACRO PREP
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin generously with cooking spray or olive oil.
THE ASSEMBLY
Divide the shredded sweet potato evenly among the muffin cups, pressing it down gently to form a small nest in each cup.
THE MACRO PREP
Layer chopped spinach, diced bell pepper, and green onions on top of the sweet potato.
THE ASSEMBLY
In a large bowl, whisk together eggs, almond milk, garlic powder, smoked paprika, salt, and pepper.
STEP 5
Pour the egg mixture evenly into each muffin cup, filling about ¾ full.
STEP 6
Bake for 22–25 minutes until the eggs are set and the tops are lightly golden.
STEP 7
Let cool in the tin for 5 minutes, then run a knife around each cup and pop them out.
PRIMARY CATEGORY
EXPLORE MORE Oven ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 10 large eggs
- 2 medium sweet potatoes, peeled and shredded (about 2 cups)
- 1 cup baby spinach, roughly chopped
- ½ cup diced bell pepper (any color)
- ¼ cup unsweetened almond milk
- 2 green onions, thinly sliced
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray or olive oil for greasing