Egg Muffins

4.37 from 11 votes

Meal prep your breakfast with these easy egg cups that come in 4 different flavors: Spinach, Sweet Potato Chive, Ham and Cheddar, and Caprese!

Note: The Turkey Spinach and Sweet Potato Chive flavors are paleo.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast Recipes

Cuisine: American

Servings: egg cups

Calories: 197kcal

Preheat oven to 350°F. Liberally spray six cups of a regular size muffin tin with cooking spray.
Using the large holes in a box grater, grate the entire sweet potato (you should get about 1 ½ cups of grated sweet potato). Scoop ¼ cup of grated sweet potato into the bottom of each greased muffin cup. Press down to form a crust.
Carefully break an egg into each cup. Evenly divide the chives over top of each cup.
In a small bowl, mix together the salt, pepper, and garlic powder. Sprinkle evenly over the egg cups.
Bake in preheated oven for 10-12 minutes (for a soft yolk), or 12-15 minutes (for a hard yolk). Let cool for 10 minutes in the muffin tin, then use a knife to loosen the sides of the cups and lift them out with a spoon.

Preheat oven to 350°F. Liberally spray six cups of a regular size muffin tin with cooking spray. Set aside.
If using dried tomatoes: Place the sundried tomatoes in a small bowl and cover with boiling water to reconstitute. Set aside for 10 minutes, then drain, squeeze out excess water with a clean kitchen towel, and chop roughly.
If using oil-packed tomatoes: Drain from oil and chop roughly.
Divide the sundried tomatoes between the six greased muffin cups.
Carefully break an egg into each cup. Then top with 1 ounce of fresh mozzarella each.
In a small bowl, mix together the salt, pepper, and garlic powder. Sprinkle evenly over the egg cups.
Bake in preheated oven for 10-12 minutes (for a soft yolk), or 12-15 minutes (for a hard yolk). Let cool for 10 minutes in the muffin tin, then use a knife to loosen the sides of the cups and lift them out with a spoon. Sprinkle cups immediately with fresh basil.