Need a power packed breakfast for the kids loaded with veggies, protein, and complex carbs? Look no further than these little guys! Aren’t they just the cutest?!
Sweet Potato and Spinach Egg Cups
Preheat the oven to 400 degrees.
Wash and dry the sweet ptoatoes and pierce them with a fork before wrapping in a paper towel and placing them in the microwave for about 6 minutes, or until soft.
When the sweet potatoes have cooked and cooled, scoop out the soft insides and place them into a bowl with 1 egg, 1/2 teaspon of salt and 1/4 teaspoon of pepper. Mix well.
Spoon the sweet potato mixture into the bottom of a greased muffin tin evenly. To each muffin cup, lay an even amount of spinach over the sweet potato. Crack an egg into each cup, topping it off.
Sprinkle on the remainig salt and pepper and place into the oven for 11- 13 minutes, or until the eggs have set.
When the cups have cooled a bit, pop them out with a spoon and enjoy. These keep wonderfully in the fridge for a week!
Allie McDonald is the founder, content creator and recipe developer behind Miss Allie's Kitchen. When she isn't snapping away snazzy pictures of her drool-worthy healthy creations, you can find her planning the next addition to her cowgirl boot collection!