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Sweet potatoes are gaining momentum as a staple in healthy cooking, cherished for their versatility and vibrant flavor. Packed with essential nutrients and a natural sweetness, they effortlessly elevate any dish they touch. Among the myriad of preparations, the Sweet & Savory Mini Sweet Potato Egg Cups stand out as a particularly delightful option. This dish combines the wholesome goodness of sweet potatoes with the rich, satisfying taste of eggs, resulting in a meal that is not only delicious but also nutritious.

Mini Sweet Potato Egg Cups

Discover the delightful fusion of flavors with Sweet & Savory Mini Sweet Potato Egg Cups. These nutritious cups combine the natural sweetness of sweet potatoes with protein-packed eggs, creating a perfect meal for busy mornings or a healthy snack. Easy to customize with your favorite veggies, cheeses, and proteins, they not only please the palate but also support a balanced diet. Dive into this versatile recipe and enjoy a tasty, wholesome treat that fits seamlessly into any meal plan.
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Ingredients
  

2 medium sweet potatoes (approximately 1 lb), peeled and grated

6 large eggs

1/2 cup shredded cheese (cheddar or your favorite variety)

1/4 cup cooked, crumbled bacon or diced ham (optional)

1/4 cup diced bell pepper (any color)

1/4 cup chopped green onions

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika (optional for added depth)

Cooking spray or olive oil for greasing

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C). While the oven heats, generously grease a muffin tin with cooking spray or brush it with olive oil to prevent sticking.

    Prepare the Sweet Potatoes: In a large mixing bowl, combine the grated sweet potatoes with the salt, black pepper, garlic powder, and smoked paprika (if you’re using it). Stir the mixture thoroughly until the sweet potatoes are evenly coated with the seasonings.

      Form the Cups: Take about 2 tablespoons of the seasoned sweet potato mixture and firmly press it into the bottom and up the sides of each muffin cup to create small, sturdy cups. Ensure that the base is flat and compact for optimal cooking. Repeat this until all the sweet potato mixture is used up.

        Pre-bake the Cups: Place the muffin tin in the preheated oven and bake the sweet potato cups for 15 minutes, or until they become tender and start to turn a light golden brown color.

          Prepare the Egg Mixture: While the sweet potato cups are baking, crack the eggs into a separate bowl and whisk them until well mixed and frothy. Fold in the shredded cheese, crumbled bacon or ham (if using), diced bell pepper, and chopped green onions until everything is well combined.

            Fill the Cups: Once the sweet potato cups have finished pre-baking, carefully remove them from the oven. Pour the egg mixture into each cup, filling them about three-quarters full to allow room for the eggs to rise as they cook.

              Bake Again: Return the muffin tin to the oven and bake for an additional 15-20 minutes, or until the eggs are fully set and the tops of the cups have turned a lovely golden hue.

                Cool & Serve: After baking, let the mini egg cups cool in the tin for about 5 minutes. Gently remove them from the muffin tin and serve warm. These make for an excellent breakfast or a tasty snack!

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 mini cups

                    - Presentation Tips: For an enticing presentation, offer a sprinkle of fresh herbs on top and serve on a colorful platter. These mini cups can also be garnished with additional diced bell peppers or a dollop of your favorite salsa for an extra kick!