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To create the perfect Mini Sweet Potato Breakfast Cups, it’s essential to understand the nutritional benefits and unique qualities of each ingredient used in the recipe. Below, we delve into some of the key components that make these breakfast cups not only delicious but also incredibly healthy.

Mini Sweet Potato Breakfast Cups

Start your mornings right with Mini Sweet Potato Breakfast Cups! These delicious, nutritious bites combine sweet potatoes, eggs, and colorful veggies, making them a perfect choice for busy days. Ideal for meal prep, they cater to various dietary preferences, whether you're gluten-free or vegetarian. Easy to make and packed with flavor, these cups are a wholesome way to fuel your day. Elevate your breakfast routine and enjoy a tasty start!
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Ingredients
  

2 medium sweet potatoes, peeled and cubed

4 large eggs

1 cup spinach, chopped

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

1/4 cup red onion, finely chopped

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheese (cheddar or feta work great)

Olive oil for sautéing

Fresh herbs for garnish (optional, like chives or parsley)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with olive oil or cooking spray.

    Cook the Sweet Potatoes: In a medium pot, bring water to a boil. Add the cubed sweet potatoes and cook for about 10–12 minutes, or until they are fork-tender. Drain and let them cool slightly.

      Sauté the Vegetables: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced red onion and bell pepper, cooking until they are softened (about 3–4 minutes). Add the chopped spinach and sauté for another 1–2 minutes until wilted. Season with garlic powder, smoked paprika, salt, and pepper. Remove from heat and set aside.

        Mix the Eggs: In a large bowl, whisk the eggs until combined. Add the cooled sweet potatoes and the sautéed vegetable mixture to the eggs, folding gently to combine. Stir in half of the cheese.

          Fill the Muffin Tin: Carefully pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full. Top with the remaining cheese.

            Bake: Place the muffin tin in the preheated oven and bake for 18–20 minutes or until the egg is set and the tops are lightly golden.

              Cool and Serve: Remove from the oven and let the breakfast cups cool in the tin for a few minutes. Carefully run a knife around the edges and gently lift them out. Garnish with fresh herbs if desired.

                Enjoy: Serve warm as a delicious and nutritious breakfast or meal prep these for a grab-and-go option throughout the week!

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 mini cups