3/4cupsharp cheddar cheeseshredded and divided (check for gluten-free)
Preheat oven and prep pan. Preheat oven to 375 degrees. Prepare muffin tin with non-stick spray.
Divide sweet potatoes and bake. Divide shredded sweet potato evenly between 12 muffin cups. Bake for 10 minutes, then remove from the oven.
1 small sweet potato
Add spinach and cheese. Top the baked sweet potatoes with spinach and cheese, but dividing them equally on top of the potatoes.
3/4 cup sharp cheddar cheese, 1/2 cup spinach
Combine eggs and spices. In a mixing bowl with a spout, whisk eggs, milk, and spices. Pour egg mixture on top of baked sweet potatoes, spinach, and cheese in the muffin tin. Bake 20-25 minutes or until eggs are set.
Serve or freeze. Serve hot or cool then freeze for grab and go breakfasts.
Egg cups can be stored in the fridge for up to 3 days or in the freezer for up to 3 months. If freezing, place a Printable Freezer Meal Label on the outside of your plastic bag or container as an easy way to keep track of the use by date.
Additional add-in ideas include chopped or mashed avocado, fresh mozzarella chunks, chopped peppers, or diced green chilies.
Muffins will deflate as they cool.
Check ingredient labels of the shredded cheese and non-stick cooking spray to ensure both are gluten-free.