From isabeleats.com

Easy Breakfast Egg Cups - 3 Ways

12 servings · 10 min prep · 18 min cook

Ingredients

For the Chipotle Sweet Potato Egg Cups

• 1 medium sweet potato
• 1/2 cup grated Parmesan cheese
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon chipotle powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 12 Pete and Gerry's Organic Eggs
• cooking spray

For the Verde Egg Cups

• 12 Pete and Gerry's Organic Eggs
• 4 (4-ounce) cans diced green chiles
• 2 cups shredded mozzarella cheese
• 1 teaspoon freshly ground black pepper
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 2 tablespoons chopped cilantro
• cooking spray

For the Fajita Egg Cups

• 12 Pete and Gerry's Organic Eggs
• 2 medium bell peppers
• 2 cups shredded mozzarella cheese
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• cooking spray

Steps

1. Preheat oven to 350°F. Generously spray 12 cups of a regular muffin tin with cooking spray.
2. Peel the 1 medium sweet potato. Using a box grater, grate the peeled sweet potato so it resembles shredded ½ cup cheese. You should get about 2 1/2 - 3 cups of shredded sweet potato.
3. In a medium bowl, add the shredded 1 medium sweet potato, ½ cup Parmesan cheese, 1 teaspoon black pepper, ½ teaspoon salt, ½ teaspoon chipotle powder, ½ teaspoon garlic powder and ½ teaspoon onion powder. Mix together with a fork until fully combined.
4. Scoop about ¼ cup of the sweet potato mixture into the bottom of each muffin cup, and press down on the bottom and sides to form a crust.
5. Carefully break an egg into each muffin cup. Sprinkle the tops with a small pinch of 1 teaspoon black pepper.
6. Bake for 15-18 minutes, until the whites of the eggs are cooked through and the yolks are cooked to your liking. Let cool for 10 minutes, then use a toothpick and a spoon to loosen the sides and lift them out.

   15-18 min

7. Preheat oven to 350°F. Generously spray 12 cups of a regular muffin tin with cooking spray.
8. In a large bowl or measuring cup, whisk together the eggs.
9. Pour the 4 (4-ounce) cans diced green chiles into a large mesh strainer and press down with the back of a spoon to remove as much of the moisture as possible.
10. In a medium bowl, add the drained 4 (4-ounce) cans diced green chiles, 2 cups shredded mozzarella cheese, 1 teaspoon black pepper, 1 teaspoon onion powder, ½ teaspoon garlic powder and ¼ teaspoon salt. Mix together with a fork until fully combined.
11. Evenly distribute and scoop the 4 (4-ounce) cans green chile mixture into each muffin cup.
12. Fill each cup about ~1 full with whisked eggs. Sprinkle the tops with a small pinch of 2 tablespoons chopped cilantro.
13. Bake for 18-20 minutes, until the the eggs are cooked through. Let cool for 10 minutes, then use a toothpick and a spoon to loosen the sides and lift them out.

    18-20 min

14. Preheat oven to 350°F. Generously spray 12 cups of a regular muffin tin with cooking spray.
15. In a large bowl or measuring cup, whisk together the eggs.
16. Cut and dice the 2 medium bell peppers, making sure to discard the tops.
17. In a medium bowl, add the diced 2 medium bell peppers, 2 cups shredded mozzarella cheese, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon onion powder, ½ teaspoon garlic powder and ½ teaspoon ground cumin. Mix together with a fork until fully combined.
18. Evenly distribute and scoop the 2 medium bell 1 teaspoon pepper mixture into each muffin cup.
19. Fill each cup about ~1 full with whisked eggs.
20. Bake for 18-20 minutes, until the the eggs are cooked through. Let cool for 10 minutes, then use a toothpick and a spoon to loosen the sides and lift them out.

    18-20 min

Nutrition

Per serving

kcal

96

protein

8 g

carbs

3 g

fat

6 g

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