Sweet Potato Egg Cups
User Reviews
5
Sweet Potato Egg Cups
Description
Sweet Potato Egg Cups combine grated sweet potato with eggs, egg whites, cottage cheese, onions, bell peppers, and Dijon mustard, blended and stirred together, then portioned into muffin tins. Topped with shredded pepper jack cheese, they bake at 350°F until set inside with a lightly golden top.
The texture is firm enough to hold shape yet moist inside, with the sweet potato adding sweetness and the green goddess seasoning adding subtle herbal notes. The egg whites and cottage cheese lighten the mixture, balancing richness with freshness.
These cups can be eaten hot or reheated easily, making them practical for meal prep. They work well as a protein-rich breakfast option or as a snack. The individual portions are convenient for serving multiple people.
Stored in an airtight container, they last several days refrigerated and can be frozen for longer storage, ensuring easy access to a prepared dish.
Ingredients
- 1 sweet potato grated, medium
- 6 egg large
- ½ cup + 2 tbsp liquid egg whites
- ¾ cup cottage cheese 1% fat, small curd
- ⅓ cup onion diced, white
- ½ bell pepper medium
- 1 tbsp Dijon mustard
- ¼ cup pepper jack cheese shredded
- 1 tbsp Green Goddess seasoning Trader Joe's
- cooking spray
Instructions
- Preheat the oven to 350°F.
- Prep the ingredients: Use the large side of a cheese grater to grate the sweet potato into fine shreds (remove the shreds of the potato peel if you’d like). Use a vegetable chopper (or knife) to finely dice the onions and bell pepper.
- Add the eggs, egg whites, dijon mustard, and cottage cheese to a blender. Blend for 20-30 seconds until it’s completely combined.
- Pour the egg mixture into a mixing bowl and fold in grated sweet potato, onion, peppers, and seasonings. Stir.
- Heavily grease a 12-count muffin tin. You may also use these silicon liners.
- Use a medium size cookie scoop and pour 2 scoops into each greased muffin tin. These will not rise much, but try to fill them just under the top line.
- Top each egg white muffin with a sprinkle pepper jack of cheese.
- Bake for 25-30 minutes or until set in the center.
- Serve hot. Enjoy!
Notes
- Store Sweet Potato Egg Cups in an airtight container in the refrigerator for up to 5 days for freshness.
- They freeze well; store frozen cups in a Ziplock bag and thaw a few at a time when ready to eat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Serving | 1 egg cup | |
| Calories | 99kcal | 5% |
| Carbohydrates | 6g | 2% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 99mg | 33% |
| Sodium | 317mg | 13% |
| Potassium | 134mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
