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Sweet Potato Mini Egg Cakes

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

Instructions

  • Preheat oven to 375 F.
  • 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.
  • 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.

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