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In recent years, there has been a significant shift towards healthier breakfast choices, reflecting a growing awareness of nutrition and well-being. Among the myriad of options available, Sweet Potato Egg Cups have emerged as a favorite for many health-conscious eaters. These delightful little cups are not only nutritious and satisfying but also incredibly customizable, allowing you to tailor each serving to your personal preferences. With a perfect balance of flavors and textures, Sweet Potato Egg Cups offer a wholesome start to your day.

Sweet Potato Egg Cups

Start your day right with Sweet Potato Egg Cups, a nutritious and customizable breakfast option that's perfect for busy mornings. These flavorful cups blend the natural sweetness of sweet potatoes with protein-rich eggs and vibrant veggies. Packed with vitamins, minerals, and fiber, they make for a wholesome meal that caters to various dietary preferences. Easy to prepare and delicious, they’re a fantastic way to enjoy a healthy start!
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Ingredients
  

2 large sweet potatoes

6 large eggs

1 cup spinach, chopped

1/2 cup bell peppers, diced (any color)

1/4 cup red onion, finely chopped

1/2 cup shredded cheese (cheddar or your choice)

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

Olive oil for drizzling

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare Sweet Potatoes: Wash and peel the sweet potatoes. Cut them into 1-inch rounds. Next, scoop out a small portion from the center of each round to create a cup, being careful not to break through the bottom.

      Season and Roast: Place the sweet potato rounds on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and paprika. Toss to coat evenly. Roast in the preheated oven for 25-30 minutes, until they are tender but not falling apart.

        Prepare Filling: While the sweet potatoes are roasting, heat a skillet over medium heat. Add a splash of olive oil, then the diced red onion and bell peppers. Sauté for about 5 minutes until soft, then add the chopped spinach and cook for an additional 2-3 minutes until wilted. Remove from heat.

          Assemble Cups: Once the sweet potatoes are done, carefully remove them from the oven. Sprinkle the sautéed vegetables and shredded cheese into each sweet potato cup.

            Add Eggs: Crack an egg into each sweet potato cup. If you're using large eggs, you might need to be cautious to prevent overflow.

              Bake Again: Return the tray to the oven and bake for another 12-15 minutes, or until the eggs are cooked to your desired level of doneness. For runny yolks, aim for around 12 minutes.

                Serve: Once done, remove from the oven and let cool for a few minutes. Garnish with additional spices or herbs if desired. Serve warm.

                  Prep Time, Total Time, Servings: 15 mins | 45 mins | 6 servings