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/brunch or satisfying snack. Preparation takes minutes!
See also fluffy cottage cheese egg muffins!
These sweet potato egg muffins make a delicious alternative to scrambled eggs or vegetable frittata. They are made using raw sweet potato so preparation is quick and easy. The sweet potato adds moisture and a hint of sweetness which is delicious with the freshness of scallions and gentle heat of the red pepper flakes.
These sweet potato and egg muffins are also light and fluffy thanks to small amounts of flour and baking powder (a trick I used in similar recipes including asparagus egg muffins and spinach egg muffins).
Sweet potato egg muffins ingredients and substitutions
- Sweet potato.
- Eggs.
- Yogurt: either natural or Greek yogurt can be used.
- Cheese: I used mature Cheddar cheese, but any semi-hard will work. The cheese adds flavour, structure and helps prevent these sweet potato egg cups sticking to the pan.
- Scallions/spring onions: Chives make a good alternative.
- Red pepper flakes: Use chili flakes (halve the amount) or cayenne/black pepper (about ⅓ teaspoon) instead, if preferred.
- Salt.
- All-purpose/plain flour: absorbs excess moisture and produces fluffy egg muffins.
- Baking powder.
Step-by-step recipe instructions
1.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.
2. Prepare egg mixture: Whisk together the eggs and yogurt until smooth. Set aside.
3. Prepare sweet potato: Peel then coarsely shred the sweet potato.
4. Assemble: Combine the egg mixture with the sweet potato, scallions, cheese, salt and pepper flakes. Stir thoroughly using a whisk.
5. 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.
6. 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.
7. 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.
Serving suggestions
These sweet potato egg muffins can be served warm or cold, for breakfast, brunch or as a snack. They also make a great lunchbox/picnic idea. You can enjoy them simply on their own or with a bit of ketchup or sriracha sauce.
They are delicious served with homemade baked beans, bacon or sausages, as well as veggie smoothies, such as broccoli or avocado.
Optional extras
These sweet potato egg cups are extremely versatile and you can customize them to suit your taste. The following optional ingredients can be used:
- Bacon
- Ready-to-eat sausage (including Polish kielbasa)
- Smoked salmon
- Feta or cottage cheese
- TIP: If you choose to add another ingredient (about 2 tablespoons) use a little less sweet potato.
Can I prepare the sweet potato ahead
I do not recommend it. Once peeled and grated sweet potato can become discoloured, dry and wilted if you do not use it immediately (even if you keep it refrigerated). It is best to prepare it when you are ready to make your sweet potato and egg muffins.
Top tips
- 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.
More sweet potato breakfast recipes to try next
See also these other easy breakfast ideas including more vegetable breakfast recipes!
Recipe
Easy Sweet Potato Egg Muffins
Equipment
- Regular 12-hole muffin pan
- Box grater and sieve
- Large bowl and whisk
Ingredients
- 8 large eggs
- 4 tablespoons yogurt
- 5.64 ounces (160 g) sweet potato peeled, coarsely grated, approx. 7oz/200g unpeeled
- ⅔ cup (70 g) 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
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make these sweet potato egg cups I'd love to know how they turned out for you. Let me know in the comments below, thanks!
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jenny paulin says
these look and sound so delicious ,perfect for picnics too x
Monika says
Thanks Jenny!
Carlie and Megan says
These look perfect for a picnic! Thank you for sharing!
Monika says
Thank you!
Jacqui says
These do look good. They would be great for a picnic now the weather is finally getting better.
Monika says
Thanks Jacqui!
Monika says
Thanks Mandy!
Michelle Frank | Flipped-Out Food says
What a great way to get veggies into your breakfast or snack! These little muffin frittatas are so cute—I can't wait to give them a go!
Monika says
Thanks Michelle:)
Eb Gargano | Easy Peasy Foodie says
Oh what a lovely idea! They sound utterly delicious - great for a lunchbox or a picnic! Eb x
Monika says
Thank you! The entire family loved them which rarely happens!
Monika says
Thank you!
gohealthy says
Hi Monika, delicious looking, easy frittatas! Thanks for sharing!
Monika says
Thank you!