Healthy Sweet Potato Egg Cups Recipe

 Sweet Potato Egg Cups (Serves 6) great for meal prep on Sundays 


● 1 box Dr Praegers carrot puffs 

● 1 tsp olive oil, divided ● Sea salt and ground black pepper, to taste 

● 1 small onion, chopped 

● 1 cup broccoli florets, chopped 

● 12 large eggs 

● 1⁄4 cup shredded cheddar cheese 


1. Preheat oven to 375° F. 

2. Lightly grease muffin pan. Set aside. 

3. Cook carrot puffs and mash in a bowl 7 

5. Divide carrot potato mixture evenly between 12 lightly greased muffin cups, and press into bottom and sides of cups. Set aside. 

6. Heat 1 tsp. oil in medium nonstick skillet over medium-high heat. 

7. Add onions and broccoli; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Remove from heat and set aside. 

8. Place eggs in a large bowl and whisk. Add onion mixture; mix well. 

9. Evenly pour egg mixture into muffin cups and sprinkle with cheese. 

10.Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out Clean. 

11. I like to drizzle with Cholula hot sauce *You can also just make these without the carrot puffs and do basic egg cups with any veggies you have like peppers, onions, spinach, etc. 

Thanks for visiting my site Jennifer Wood Fitness/AKA Strong Life Love! Come follow me on social media at or Instagram at @jennifercwood! 

I run accountability groups with busy moms who need support, motivation, encouragement and accountability in health, fitness and nutrition. We also focus on a healthy mindset and self care! 

Easy Healthy Breakfast Meal prep: Egg square casserole recipe

 Easy Breakfast Meal prep: Egg square casserole recipe

Want to watch the how to video? Click here
Preheat oven 400
12 eggs
1/2 cup milk
Approx 1 tbsp - Everything but the bagel seasoning, fresh pepper, dash of garlic powder, and a dash of onion powder.

1/4 Sautéed red or regular onion, approx 1/2 cup chopped red cabbage, 1/4 large red pepper chopped, a few cherry tomatoes (optional) Sauté onion, cabbage and red onion first. Then after about 10 min of cooking, add in tomatoes. Cool completely.
Spinach Approx 3-4 large handfuls. Less or more depending on your preference
1/3 cup shredded cheese
Spray pan with baking spray or tub with olive oil or coconut oil.
In large bowl Beat eggs with a whisk. Stir in remaining ingredients. Pour in pan. Cook 15 min or until done.
I used a jelly roll sheet pan and they are about 1/3 inch thick.
To make these thicker, use 16-18 eggs and 3/4 cup milk or use a smaller pan. I prefer to have more veggies per serving and my mind thinks I’m eating more with two thin squares vs one thick one.

Slice into squares and enjoy for a quick breakfast! Eat alone or on sprouted grain slice of bread or English muffin. Follow me on Instagram at JenniferCWood or on Facebook at Jennifer Covin Wood.