Baked Eggs & Spinach in Sweet Potato Cups

Name: Baked Eggs & Spinach in Sweet Potato Cups
Cuisine: Indian
Ingredients: 8 Eggs –; 1 Sweet potato medium, peeled and shredded; 1/2 cup Spinach – , finely chopped; 2 tsp Black pepper powder –; 1/4 cup Coconut milk –; As needed Butter-; To taste Salt-

Little Hearts @cook_7834303

#morningbreakfast Try these little sweet potato spinach egg muffin cups that are the perfect make ahead breakfast bites. These flavor combo cups are filled with goodies like sweet potatoes, egg, and spinach and are hearty too!

Little Hearts @cook_7834303

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Ingredients

8Eggs –
1Sweet potato medium, peeled and shredded
1/2 cupSpinach – , finely chopped
2 tspBlack pepper powder –
1/4 cupCoconut milk –
As neededButter-
To tasteSalt-

Saved

Steps

1

Preheat oven to 400 degrees. Grease a 12 cup non-stick muffin pan with butter. In a large pan over high heat, cook the shredded sweet potatoes and spinach. Stir and fry until soft and lightly browned. Remove from flame. In a bowl, whisk together the eggs, coconut milk, pepper powder, and salt.
2

Layer the muffin pan with the cooked sweet potato and spinach mixture. Top it with the egg mixture. Place the pan in the oven and bake for 15-20 mins or until set and begins to turn light brown. Serve right away or store it covered in the refrigerator for easy on-the-go breakfasts!