Baked Egg Muffin Cups with a Veggie Crust
These baked egg cups come together so quickly, they are perfect for a slow weekend or even busy weekday morning. We like to pop them into the oven and get the kids organized for school while they bake. If anyone is running late, this dietitian mom pops a couple of these egg cups into their hands on the way to the car (yup! It happens to dietitians too!). They also make a perfect handheld snack before sports or other activities. Customize the flavour by adding finely chopped veggies of your choosing - or keep them super simple, they are tasty all on their own.
Ingredients
- 1 small sweet potato peeled and grated, 1/2 cup/125 mL
- 1/4 cup/60 mL grated medium cheddar
- 1 teaspoon/5 mL garlic powder pinch
- 1/2 teaspoon/2.5 mL onion powder
- 1/4 scant cup/55 mL total of very finely chopped baby spinach mushrooms or bell pepper
- 8 eggs
- Salt and pepper to taste
- Grated parmesan hot sauce, chives, optional, for topping
Instructions
- Grease a standard 12-cup muffin pan or use a silicone muffin pan. Preheat the oven to 375°F/190°C
- Peel and grate the sweet potato and cheese on the larger hole of a box grater, adding them to a small mixing bowl as you go. Stir in the garlic and onion powder.
- Press a tablespoonful/15 mL of the mixture firmly into the bottom of each muffin cup. Top with a teaspoon of the finely chopped veggies, if using. Crack an egg on top of the mixture in each muffin cup.
- Bake for 15 to 22 minutes (the egg cups cook faster in metal pans than in silicone but I love the non-stick of the silicone!) until the whites are set and the yolks are the desired softness. Allow them to cool in the pan for a few minutes, then run a knife around the edges and carefully remove them from the pan (leaving them in to cool completely will result in mushy bottoms, and no one likes a mushy bottom!).
- Season with salt and pepper, more grated cheddar or parmesan, hot sauce or chives, if desired.
Tried this recipe?Let us know how it was!