Sweet Potatoes and Eggs
The sweet potato is a beautiful thing–sweet, starchy, vitamin-packed. The egg–a deliciously savory breakfast (or lunch, or dinner) option offering a blank canvas of opportunities. Combine sweet potato and eggs and it’s a sure winner for any meal. The two sweet and savory foods provide plenty of carbs and proteins to begin your day and take on so much flavor in one meal. Sweet potato egg baskets are a great grab and go breakfast or quick snack during the day. Both sweet potato and eggs are blank canvases so have fun with flavors!
Protein Breakfast and Snack Dilemma
I enjoy a protein-packed breakfast in the morning before work. Higher protein breakfasts keep me fuller longer, especially when I have a morning full of clients. I like to keep the flavors and the prep simple so eggs, chicken sausage, greens, or leftovers are the usual breakfast rotation. All paired with a giant cup of coffee, of course.
Small, daily snacks can be a troublesome subject for many, including myself. Convenience usually beats out healthy and processed, packaged foods tend to edge out the fresh food choices. I get it–grabbing a package of chips or snacking on a candy bar sounds much more appealing than prepping a health, fresh snack. Two answers for you: 1) If you want to see results, this is where sacrifices must be made, 2) Find the time to prep so healthy IS the convenient option.
Sweet Potato Egg Baskets
These tasty, bite-sized egg baskets are full of flavor and nutrition. Prep these on Sunday and have breakfast and quick, healthy snacks ready to go for the beginning of your week! This recipe calls for spinach and goat cheese, but be creative with flavors and add your favorite veggies to the recipe.
- 1 sweet potato
- 4 eggs
- 1c frozen chopped spinach, thawed
- goat cheese
- salt and pepper
- Preheat oven to 400*. Grease a muffin tin (9-10 spaces)
- With a food processor or cheese grater, shred the sweet potato. Squeeze excess water out and place in a bowl.
- If desired, season with a little salt and pepper and stir to coat.
- Scoop about 2 tbsp of sweet potato into each muffin tin slot (should fill about 9). Using your fingers, press the sweet potato up against the side and bottom of the muffin tin slots.
- Bake for 8-10 minutes until the edges are slightly crisped.
- Remove and set aside.
- Decrease oven temp to 350*.
- In a mixing bowl, combine eggs and a bit of salt and pepper to taste. Scramble until one homogenous mixture.
- Pour even amounts of eggs in each sweet potato basket to fill about 2/3 full.
- Sprinkle spinach and a little bit of goat cheese in each egg basket to fill center.
- Bake about 13-15 minutes until the eggs set.
- Remove and let cool. Use a small spatula or knife to run around edges of each and remove from muffin tin.