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Oven Baked Sweet Potato Egg Bites with Veggies Recipe

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4.2 from 3 reviews

These Oven Baked Sweet Potato Egg Bites with Veggies are a wholesome and flavorful breakfast option that's perfect for meal prep and busy mornings. The recipe features a thin roasted sweet potato base topped with fluffy blended eggs, cottage cheese, and a vibrant mix of bell peppers, onion, kale, and cheddar cheese. Baked until set and garnished with fresh herbs or green onions, these egg bites offer a delicious, protein-rich, and veggie-packed start to your day.

  • Total Time: 45 minutes
  • Yield: 12 servings

Ingredients

Sweet Potato Base

  • 1 medium sweet potato (very thinly sliced; mandoline recommended)
  • 1 tbsp olive oil

Egg Mixture

  • 8 large eggs
  • ½ cup cottage cheese
  • ½ tsp salt
  • ¼ tsp black pepper

Vegetable Filling

  • ½ red bell pepper, diced (~1 tbsp diced per muffin cup)
  • ¼ cup finely diced onion
  • ¼ cup chopped kale

Toppings and Garnish

  • ¼ cup shredded cheddar cheese (plus more for topping)
  • Green onions or fresh herbs for garnish

Instructions

  1. Prep the sweet potatoes: Preheat your oven to 400°F (204°C). Lightly grease a 12-cup silicone muffin tin and place it on a baking sheet. Lay 2–3 thinly sliced sweet potato pieces at the bottom of each muffin cup to form a base. Brush the slices lightly with olive oil.
  2. Initial bake: Bake the sweet potato slices for 10–12 minutes until they begin to soften but still hold their shape.
  3. Blend the eggs: In a blender, combine the 8 large eggs, ½ cup cottage cheese, ½ teaspoon salt, and ¼ teaspoon black pepper. Blend for 20–30 seconds until the mixture is smooth and slightly frothy, which helps create fluffy egg bites.
  4. Add vegetables to the cups: Remove the muffin tin from the oven. Evenly distribute the diced red bell pepper, finely diced onion, and chopped kale among the muffin cups over the sweet potato bases.
  5. Pour in egg mixture: Carefully pour the blended egg mixture over the vegetables in each cup, filling about ¾ full.
  6. Add cheese topping: Sprinkle shredded cheddar cheese on top of each filled muffin cup to create a cheesy finish.
  7. Bake until set: Lower the oven temperature to 375°F (190°C) and bake the egg bites for 20–24 minutes until the eggs are fully set in the center.
  8. Cool and garnish: Allow the egg bites to cool for 5 minutes before removing them from the silicone muffin tin to ensure they hold their shape. Garnish with chopped green onions or fresh herbs if desired before serving.

Notes

  • A mandoline slicer works best for thinly slicing the sweet potatoes evenly to ensure even baking.
  • Use a silicone muffin tin to easily remove the egg bites after baking without sticking or breaking.
  • Feel free to customize the vegetable mix, swapping kale with spinach or adding mushrooms for variety.
  • These egg bites can be stored in an airtight container in the refrigerator for up to 4 days, making them perfect for meal prep.
  • Reheat in the microwave for about 30 seconds before serving.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://recipesvibe.com/oven-baked-sweet-potato-egg-bites-with-veggies-recipe/