These sweet potato egg bites are delicious and packed with protein and veggies. We hope you give them a try and let us know if you do!
Sweet Potato Egg Bites
Ingredients
- 1 large sweet potato washed & peeled and cut into 1 inch discs
- 5-6 eggs (we used large eggs, so we used 5)
- 1 cup cottage cheese blended (in a blender)
- green onion finely chopped
- red bell pepper finely chopped
- baby spinach finely chopped
- salt & pepper to taste (use whatever seasonings you like in your eggs)
Instructions
- Preheat oven to 350 degrees
- Finely chop the vegetables. You want them all to be small and similar in size.
- Cook the sweet potatoes, you can steam or boil them, until fork-tender. About 8-10 minutes.
- In a bowl, whisk the eggs and then mix in the blended cottage cheese. You can transfer this to a measuring cup with a pour spout, which makes it easier to pour it into the muffin tin.
- Prepare your muffin tin to avoid sticking. We used olive oil, you could use an olive oil spray or non-stick spray of your choice.
- Place a sweet potato disc into the bottom of each muffin tin slot and gently smash it down. The back side of a small glass works perfectly for this.
- Pour over the egg mixture.
- Add a sprinkle of each type of veggie into each egg bite. Use a fork to gently mix the vegetables into the egg mixture.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool for a few minutes so the eggs set and then if needed use a knife to go around the edges of each egg bite so they come out of the tin easily. You can serve these right away or keep in an airtight container in the fridge and heat them up in a toaster oven, air fryer or microwave as breakfast throughout the week.
Notes
Yields 8 egg bites.
