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The culinary world has recently seen a surge in the popularity of egg cups, a versatile meal option that combines convenience with nutrition. These delightful little dishes are not only easy to prepare but also customizable, making them perfect for breakfast, brunch, or even a quick snack throughout the day. Among the many variations of egg cups, sweet potato spinach egg cups stand out as a nutritious and flavorful choice that caters to both health-conscious eaters and flavor enthusiasts.

Sweet Potato Spinach Egg Cups

Discover the deliciousness of sweet potato spinach egg cups, a nutritious and versatile meal perfect for any time of day. Packed with protein-rich eggs, fiber-filled sweet potatoes, and nutrient-loaded spinach, these egg cups combine convenience with health benefits. Easy to prepare and full of flavor, they make a delightful breakfast, brunch, or snack option. Enjoy customizing with different cheeses or veggies for a personalized touch!
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Ingredients
  

2 medium sweet potatoes, peeled and cubed

1 cup fresh spinach, chopped

6 large eggs

½ cup milk (or dairy-free alternative)

1 cup shredded cheese (cheddar or feta work well)

1 clove garlic, minced

¼ teaspoon salt

¼ teaspoon black pepper

½ teaspoon paprika (optional)

Olive oil spray or olive oil for greasing muffin tin

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Sweet Potatoes: In a medium pot, bring water to a boil. Add the cubed sweet potatoes and cook for about 10 minutes, or until tender. Drain and allow to cool slightly.

      Prepare the Spinach: In a non-stick skillet, heat a small amount of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then, add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool.

        Mix the Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, pepper, and paprika (if using). Stir in the cooked spinach and half of the shredded cheese.

          Assemble the Egg Cups: Grease a muffin tin with olive oil spray or brush it lightly with olive oil. Place a spoonful of the cooked sweet potato cubes at the bottom of each muffin cup. Carefully pour the egg and spinach mixture over the sweet potatoes, filling each cup about ¾ full.

            Top with Cheese: Sprinkle the remaining shredded cheese evenly over the top of each egg cup.

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

                Cool and Serve: Allow the egg cups to cool for a few minutes before gently running a knife around the edges and lifting them out of the muffin tin. Serve warm or at room temperature.

                  Storage Tips: These egg cups can be stored in an airtight container in the refrigerator for up to 4 days. They also freeze well—just reheat in the microwave!

                    Prep Time, Total Time, Servings: 15 mins | 45 mins | 12 servings