Are you a morning person?
I wasn’t always, but I do enjoy getting up to a quiet house and having that peaceful cup of coffee. However, you won’t find me cooking in those morning hours.
While I don’t like to cook in the morning, I will make simple things like eggs and pancakes. My kids eat their fair share of Kix and Special K and lots of oatmeal.
Talking pancakes, check out the video I recently did on tips for back to school breakfasts and snacks, it includes a delicious pancake cooking demo as well!
Because my kids are getting sick of Kix, I was excited for the Recipe Redux challenge this month:
Cooks aren’t always pressed for time in the mornings – they just need new ideas. Think mug cakes, smoothie bowls, breakfast cookies and more. Show us the healthy way you wake up your breakfast – or wake up just for breakfast!
My goal was to develop a recipe for those of us who won’t be found cooking in the morning but would like more variety. I wanted a recipe I could make ahead of time, be frozen, then reheated in the morning hours.
A Mini Frittata Recipe
This got me thinking about a recipe a friend sent me not long ago. She was looking for a healthier take on a breakfast souffle. She knew that with the puff pastry crust and the half and half, it would certainly be tasty, but not so healthy.
I pulled up the recipe she had sent me, Breakfast Souffles, and got started working on my Redux. The end product is this baked egg cups recipe.
At first, I worried that no one would eat the frittata after they spied the sweet potato in this breakfast egg muffin. I am happy to report that the orange color of the sweet potato blends in perfectly with the sharp cheddar cheese, and the flavors blend work together perfectly.
Let’s take a look at sweet potatoes – they offer a great nutrition punch.
Sweet potatoes are high in vitamins C and B6 (pyridoxine), minerals potassium, calcium, magnesium, and manganese. They are a great source of fiber and beta-carotene, which give the potato its bright orange color.
Sweet potatoes have anti-inflammatory properties potentially decreasing the risk of chronic disease.
By replacing the puff pastry with sweet potatoes you save about 150 calories and 10 grams of fat per muffin!
Watch as I make these egg cups on Good Day Wisconsin:
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Kitchen Tip: Baked egg cups are easily reheated from both the refrigerator and freezer.
If you enjoyed the recipe make sure to leave a comment and a star rating below! Then follow me on social media and tag #createkidsclub if you make the recipe. I love seeing what you come up with!Print
These baked egg cups are the perfect breakfast recipe for kids to make in advance and freeze for busy mornings.
- 1 small sweet potato, shredded or spiralized
- 10 large eggs
- 3/4 cup sharp cheddar cheese, shredded and divided
- 1/2 cup spinach, chopped
- 1/2 cup skim milk
- 1/2 tsp. ground mustard
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. salt
- 1/4 tsp. pepper
- Preheat oven to 375 degrees
- Prepare muffin pan with muffin liners or use non-stick spray
- Divide shredded sweet potato evenly between 12 muffin cups
- Bake for 10 minutes, then remove from oven
- While baking, whisk eggs, milk, and spices
- To baked sweet potatoes, evenly divide spinach and cheese into the muffin tin
- Pour egg mixture on top of baked sweet potatoes, spinach, and cheese
- Bake 20-25 minutes or until eggs are set
Additional add-in ideas include chopped or mashed avocado, fresh mozzarella chunks, chopped peppers, or diced green chilies.
Muffins will deflate as they cool.
Find more great BREAKFAST RECIPES HERE.