Description
These Oven Baked Sweet Potato Egg Bites with Veggies are a nutritious and delicious breakfast or snack option featuring a wholesome sweet potato base, fluffy eggs blended with cottage cheese, and colorful vegetables. Baked to perfection, these egg bites are packed with protein and vegetables and are perfect for meal prep or a quick bite.
Ingredients
Sweet Potato Base
- 1 medium sweet potato, very thinly sliced (mandoline works best)
- 1 tbsp olive oil
Egg Mixture
- 8 large eggs
- ½ cup cottage cheese
- ½ tsp salt
- ¼ tsp black pepper
Vegetables & Toppings
- ½ red bell pepper, diced (about 1 tbsp per muffin cup)
- ¼ cup finely diced onion
- ¼ cup kale, chopped
- ¼ cup shredded cheddar cheese, plus more for topping
- Green onions or herbs for garnish
Instructions
- Prep the sweet potatoes: Preheat the oven to 400°F. Lightly grease a 12-cup silicone muffin tin and place it on a baking sheet. Arrange 2 to 3 thin slices of sweet potato at the bottom of each muffin cup to form a base. Brush the sweet potato slices lightly with olive oil.
- Bake the sweet potato bases: Bake the muffin tin with the sweet potato slices for 10 to 12 minutes until the potatoes begin to soften but are not fully cooked.
- Blend the eggs: In a blender, combine the eggs, cottage cheese, salt, and black pepper. Blend for 20 to 30 seconds until the mixture is smooth and slightly frothy to achieve a fluffy texture.
- Add vegetables: Remove the muffin tin from the oven. Evenly divide the diced red bell peppers, finely diced onion, and chopped kale among each muffin cup on top of the sweet potato base.
- Pour egg mixture: Pour the blended egg mixture over the vegetables in each muffin cup, filling them about three-quarters full.
- Top with cheese: Sprinkle shredded cheddar cheese on top of each filled muffin cup for extra flavor and a cheesy topping.
- Bake the egg bites: Reduce the oven temperature to 375°F and bake for 20 to 24 minutes, or until the eggs are set in the center and fully cooked through.
- Cool and serve: Allow the egg bites to cool in the mold for 5 minutes before carefully removing them from the silicone muffin tin. Garnish with green onions or fresh herbs before serving.
Notes
- For even cooking, slice sweet potatoes as thin as possible using a mandoline or sharp knife.
- You can substitute kale with spinach or other leafy greens as desired.
- These egg bites can be stored in the refrigerator for up to 4 days and reheated gently in the microwave.
- To make this recipe dairy-free, substitute cottage cheese and cheddar with non-dairy alternatives.
- Be careful not to overfill the muffin cups to prevent spilling during baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American