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In recent years, the quest for healthier breakfast options has gained significant traction among health-conscious individuals and families alike. With busy schedules often dictating our morning routines, finding quick yet nutritious breakfast choices can be a challenge. This is where creative recipes like Mini Sweet Potato Breakfast Cups come into play. Not only are they easy to prepare, but they also offer a wholesome start to your day, accommodating a variety of dietary preferences, including gluten-free and vegetarian diets.

Mini Sweet Potato Breakfast Cups

Discover a delicious way to kickstart your mornings with Mini Sweet Potato Breakfast Cups. These wholesome treats are easy to make and packed with nutrients, perfect for busy lifestyles. Featuring sweet potatoes as the base, combined with eggs, cheese, and vibrant veggies, these cups are a satisfying and versatile breakfast option that caters to various dietary preferences. Enjoy a nutritious meal that can be customized to your taste while keeping you energized throughout the day.
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Ingredients
  

2 medium sweet potatoes

4 large eggs

1/2 cup shredded sharp cheddar cheese

1/4 cup diced bell peppers (choose a mix of colors for visual appeal)

1/4 cup finely chopped green onions

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

Salt and freshly cracked black pepper to taste

Cooking spray or olive oil for greasing

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it's hot and ready for baking.

    Prepare the Sweet Potatoes: Thoroughly wash the sweet potatoes and pierce them several times with a fork to allow steam to escape. Place each sweet potato in the microwave and cook on high for about 5-6 minutes, or until they are tender when pierced with a fork. Once cooked, allow them to cool until they are safe to handle.

      Form the Cups: Once the sweet potatoes are cool, slice them in half lengthwise. Using a spoon, carefully scoop out some of the flesh from each half to create a small cavity, leaving enough of the potato to maintain the shape. Transfer the scooped sweet potato flesh to a mixing bowl and set the skins aside for later use.

        Prepare the Filling: In the bowl containing the sweet potato flesh, add the eggs, shredded cheddar cheese, diced bell peppers, chopped green onions, garlic powder, smoked paprika, and a generous pinch of salt and pepper. Use a fork or whisk to thoroughly mix until all ingredients are well combined and the mixture is uniform.

          Grease the Muffin Tin: Lightly coat a standard muffin tin with cooking spray or a brush of olive oil to prevent sticking and make removal easier after baking.

            Assemble the Cups: Take the sweet potato skins and carefully spoon the prepared mixture into each half, filling them generously but not overflowing. Position the filled sweet potato cups upright in the muffin tin for stability during the baking process.

              Bake to Perfection: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg mixture is fully set and the tops are golden and slightly puffed.

                Cool and Garnish: Once baked, remove the muffin tin from the oven and allow the mini cups to cool for a few minutes. Before serving, consider garnishing with additional chopped green onions for a fresh touch. Enjoy these delightful and wholesome breakfast cups!

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4