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Cheesy Sweet Potato Egg Cups | Brighten Your Mornings

In one of my recent private cooking classes, my client was tired of making the same old breakfast foods for her kids- cinnamon French toast every darn morning. Although I wouldn't be opposed to French toast every morning, this woman wanted her kids to get the nutrients they needed out of the most important meal of the day, breakfast! So a fun and nutritious breakfast is just what I gave her.

Meet Cheesy Sweet Potato Egg Cups filled with turkey, cheese, broccoli, and mushrooms! A great well balanced breakfast that's quick, easy, and fun to eat for all ages. You can fill these sweet potato cups with just about any vegetable you have lying around in the fridge and can grate up regular potatoes instead, as well. The natural sweetness of the sweet potato elevates the flavor of these cups, especially when combined with the eggy cheesy goodness filled inside. Set your oven to 350°F degrees and brighten your mornings up with some Cheesy Sweet Potato Egg Cups.

Preheat the oven to 400°F. Generously spray a 12-cup muffin tin with cooking spray or line with muffin liners. Be sure to really spray the muffin tins, especially if you aren't using muffin liners, because they like to stick.

Now grate potatoes with skins on.

Using a clean towel, squeeze potatoes and remove excess liquid. In a medium size bowl, add dry grated potato and mix with olive oil, salt and pepper.

Evenly divide seasoned grated potatoes between the muffin tins, press down and up the sides to create a cup-like shape. Bake in preheated oven until lightly golden brown, about 8 minutes.

In a medium pan, add some olive oil and sauté ground turkey until cooked through, about 6 minutes. Place in a bowl and add chopped broccoli and mushrooms, season with salt and pepper, set aside.

Meanwhile, in a separate bowl, beat together eggs and milk.

Once the potato cups are lightly golden, remove from oven. Place a heaping tablespoon of veggie turkey mixture.

Evenly pour the beaten egg over the veggies and then top with cheese.

Bake for an additional 15 minutes or until the tops are puffy, cheese has melted, the eggs are completely cooked through.

Serve hot! Enjoy your hearty breakfast!

Cheesy Sweet Potato Egg Cups

Prep Time: 15 min

Cook Time: 30 min

Total Time: 45 min

Yield: 12 cups

Ingredients:

2 medium sweet potatoes, grated

2 teaspoons olive oil

1 teaspoon salt

1 teaspoon pepper

1/2 lb ground turkey

1/2 cup broccoli, steamed and finely chopped

1/4 cup mushrooms, finely chopped

5 large eggs

1/4 cup milk

1 cup grated cheddar cheese

Directions:

Preheat the oven to 400°F degrees. Generously spray 12-cup muffin tin with cooking spray or line with muffin liners.

Grate potatoes with skins on. Using a clean towel, squeeze potatoes and remove excess liquid. In a medium size bowl, add dry grated potato and mix with olive oil, salt and pepper. Evenly divide seasoned potatoes between muffin tins, press down and up the sides to create a cup-like shape.

Bake in preheated oven until lightly golden brown, about 8 minutes.

In a medium pan, add some olive oil and sauté ground turkey until cooked through, about 6 minutes. Place in a bowl and add chopped broccoli and mushrooms, season with salt and pepper, set aside.

Meanwhile, in a separate bowl, beat together eggs and milk.

Once the potato cups are lightly golden, remove from oven. Place a heaping tablespoon of veggie turkey mixture. Evenly pour the beaten egg over the veggies and then top with cheese.

Bake for an additional 15 minutes or until the tops are puffy, cheese has melted, and the eggs are completely cooked through .

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Private Chef Services - New York City

thewholeelchilada@gmail.com