Easy Sweet Potato Egg Muffins
These sweet potato egg muffins feature raw shredded sweet potato in an egg batter with cheese and onion. Packed full of flavour and goodness they are a delicious, easy make-ahead breakfast or satisfying snack. Preparation takes minutes!
Servings 12 muffins
Calories 89kcal
Equipment
- Regular 12-hole muffin pan
- Box grater and sieve
- Large bowl and whisk
Ingredients
- 8 large eggs
- 4 tablespoons yogurt
- 5.64 ounces sweet potato peeled, coarsely grated, approx. 7oz/200g unpeeled
- ⅔ cup cheddar cheese coarsely grated
- ½ teaspoon fine sea salt
- 5 tablespoons scallions/spring onions finely chopped
- 1 teaspoon red pepper flakes or cayenne/black pepper to taste
- 2⅓ tablespoons all-purpose/plain flour
- ⅓ teaspoon baking powder
Instructions
- Preheat the oven to 350 F/180 C/160 fan/gas mark 4. Grease a 12-hole muffin pan with butter (or use non-stick cooking spray) and set aside.
- Prepare egg mixture: Whisk together the eggs and yogurt until smooth. Set aside.
- Prepare sweet potato: Peel then coarsely shred the sweet potato.
- Assemble: Combine the egg mixture with the sweet potato, scallions, cheese, salt and pepper flakes. Stir thoroughly using a whisk.
- Add flour: Sift the flour over the batter and stir in. Add the baking powder and using a whisk stir just to combine. Do not overstir the batter.
- Bake: Spoon the sweet potato egg muffin batter into the pan (not quite up to the top) and bake in the centre of the oven for 26 minutes.
- Serve: Remove from the oven and leave in the pan for 5 minutes, then run a knife/spatula around each egg cup and transfer to a rack or plate. Best served warm.
Notes
- Sweet potato: Peel and grate it when you are ready to make the recipe.
- Batter: Once you've added the baking powder stir just to combine.
- Grease the pan thoroughly to prevent the muffins sticking to it (I used butter, but a non-stick cooking spray is fine to use, too).
- Wait about 5-8 minutes before removing your muffins from the pan, but do not let them cool in the pan completely (they’ll be more likely to stick to it).
- Run a flexible spatula/knife around the muffins before removing them from the pan.
- These sweet potato frittata muffins are best served the day they were made. However, if you keep them refrigerated in an airtight container they should still be delicious the next day.
- For best results serve warm.
- Freezing: Place in an airtight container or freezer bag and freeze for up to 3 months.
Nutrition
Serving: 1muffin | Calories: 89kcal | Carbohydrates: 5g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 116mg | Sodium: 195mg | Potassium: 129mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2189IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg