Sweet Potato Mini Egg Cakes

The sunny side of these Sweet Potato Mini Egg Cakes? They offer up a savory way to work more protein and vegetables into snack time. Serve at room temperature or warm in the microwave. When grated, sweet potato cooks in a flash to quickly infuse these baby frittatas with lofty amounts of immune-enhancing beta carotene.

Sweet Potato Mini Egg Cakes

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Ingredients

• 1 Tbsp grapeseed oil or avocado oil
• 1 cup diced yellow onion
• 1/2 tsp salt divided
• 2 cups grated sweet potato
• 2 garlic cloves minced
• 6 large organic eggs
• 1/4 cup milk
• 1 large red bell pepper chopped
• 1/2 cup grated Parmesan or Gruyere cheese
• 2 tsp fresh thyme
• 1/4 tsp black pepper

Ingredients 1 Tbsp grapeseed oil or avocado oil 1 cup diced yellow onion 1/2 tsp salt divided 2 cups grated sweet potato 2 garlic cloves minced 6 large organic eggs 1/4 cup milk 1 large red bell pepper chopped 1/2 cup grated Parmesan or Gruyere cheese 2 tsp fresh thyme 1/4 tsp black pepper

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Instructions

1. Preheat oven to 375 F.
2. In large skillet over medium, heat oil. Add onion and 1/4 tsp salt; cook for 5 minutes, or until softened. Add sweet potato and garlic; heat just until potato is tender, about 2 minutes.
3. In large bowl, whisk together eggs and milk. Stir in red bell pepper, cheese, thyme, remaining 1/4 tsp salt, and black pepper. Stir in cooked vegetables. Divide among 16 mini-sized greased muffin cups. Bake until egg cakes are set, about 15 minutes. Let cool for a couple of minutes before unmolding.

Recipe Notes

Per serving: 223 calories; 12 g protein; 10 g total fat (4 g sat. fat); 22 g total carbohydrates (6 g sugars, 3 g fiber); 436 mg sodium