Sweet Potato Egg Bites
These sweet potato egg bites are a great healthy meal prep breakfast to make! Start your week off right with these on hand. Super easy to reheat. I’ve been pairing mine with a side of avocado toast- delicious! You can eat them on their own though too. Add a little hot sauce on top if you like a little kick to your food!
What You Need For This Recipe:
Sweet Potato
Eggs
Chopped Spinach
Onion
Feta Cheese
Salt
Olive oil
Pepper
Optional- Chipotle Powder
Recipe Tips:
Make sure you line your muffin tin with either liners or spray really well with nonstick spray. You don’t want these sweet potato egg bites to stick because then you’re doing more cleaning. Who wants that? I’m always doing everything I can to avoid cleaning more haha.
You can add whatever veggies you want to these egg bites! I added onion and spinach but you could add bell peppers, mushrooms, kale, even brussel sprouts or broccoli. Seriously- anything will work!
Also- add any spices you want! I kept the flavors pretty simple but don’t be afraid to play around with the spice combo.
Other Healthy Breakfast Recipes:
Sweet Potato Egg Bites
Sweet Potato Egg Bites. An easy, healthy meal prep for the week! Made with sweet potato, eggs, spinach, onion, and feta. Super easy to heat up throughout the week
Ingredients
1 large sweet potato
5 eggs
1/2 cup chopped spinach
1/2 of an onion
1/4-1/2 cup feta cheese
Salt
Olive oil
Pepper
I added 1/2 tsp Chipotle powder to give them a little spice!
Method
1. Preheat oven to 400F
2. Using a cheese grater, cut the sweet potato into smaller pieces. 3. Take a towel and squeeze the extra moisture from the sweet potatoes. Then add to a bowl and add 1 tsp olive oil and coat the sweet potato
4. Then either use muffin liners or grease a muffin tin well.
5. Line 12 cups about halfway with the sweet potato, patting it down
6. Bake for 10 minutes
7. While that bakes, sauté your onion for 4-5 minutes in some olive oil
8. Then add in spinach and sauté another 1-2 minutes
9. Crack eggs into a bowl and whisk.
10. Then add in the sautéed veggies + feta
11. Mix together well, sprinkle some salt & pepper in here
12. When the sweet potato part is done, remove and pour the egg mixture on top.
13. Return to oven and bake another 12-13 minutes (until the egg is hardened)
14. Remove and let cool before removing
15. Store about 4-5 days in the fridge! Makes 12 cups.
