Whether you’re looking for something filling for breakfast, lunch, or dinner, these Curried Sweet Potato-Spinach Egg Muffin Cups are the way to go. They’re easy to make, and you can freeze them to enjoy later.
Is it really almost time to go from sweaters to swimsuits? I can’t deny it, and I’m one who needs to be a bit more restrained when it comes to my meals and snacking.
Prepping meals in advance can contribute to good eating habits, it can help you save money, and it can even help reduce food waste, but I’m really not that great at putting it into practice.
I’m trying to be better at it, and one dish that I can count on is Curried Sweet Potato-Spinach Egg Muffin Cups. These little egg cups are perfect as both on-the-go bites, or as something that you can make and freeze for later.
Of course you could actually sit down and eat them after you make them, you could pack them up as part of your lunch, or you could even serve them for brunch.
These cups are filled with goodies like sweet potatoes and spinach, and seasoned with curry. I love the flavor combo, and these cups are hearty, too. The sweet potato helps keep those 10 a.m. hunger pangs quiet!
Breakfast, lunch, dinner, or dessert, sweet potatoes are a favorite of mine, and I cook with them often. If you like the sweet potato-spinach pairing, try my sweet potato and spinach galette. It’s really easy to make and it’s such a pretty dish, too.
When dessert time rolls around, you can enjoy sweet potatoes then, too. My apple-sweet potato pastry braids are super-delicious! You could wait for the fall holidays to make them, but apple season is just around the corner, so you won’t have to wait long to enjoy them!
But let’s get back to these egg muffin cups. They’re sort of like a crustless quiche. And let me tell you, they couldn’t be easier to make. A little chopping, a little whisking, and a little pouring the batter into a muffin tin to bake. That’s it!
I used my favorite silicon muffin cups to line the muffin tin when I made these, but if you don’t have them, just lightly coat your tin with a bit of non-stick cooking spray.
Change up the ingredients if you prefer to use different veggies. I think mushrooms would be perfect in these cups, or bell peppers, or broccoli… the list is long.
When I made these, I kept half in the fridge for breakfast during the week, and froze the rest to pop out and microwave for those times when my planning isn’t up to par.
I hope you give Curried Sweet Potato-Spinach Egg Muffin Cups a try. They’re delicious — and filling — any time of day or night.
Patricia Conte/Grab a Plate
- 2 tablespoons olive oil
- 1-1/4 sweet potato, diced small
- 1/4 yellow onion, diced
- 8 eggs, beaten
- 1/4 cup milk
- 1 cup packed fresh spinach leaves, chopped
- 1/4 cup shredded mozzarella cheese
- 3/4 teaspoon dried curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4-1/2 teaspoon red pepper flakes
- Non-stick cooking spray
- Preheat the oven to 325 degrees F. Add the lines to the tin if using. Otherwise, lightly coat the wells of the muffin tin with nonstick cooking spray and set aside.
- Add the oil to a skillet over medium-high heat. When hot, add the sweet potato and onion. Cook for 4-5 minutes, or until softened.
- Add the eggs and milk to a large bowl and whisk to combine. Add the curry powder, salt, black pepper, and red pepper flakes. Whisk again to combine.
- Fold in the spinach, cheese, and onion-sweet potato mixture. Mix to combine.
- Divide the mixture evenly between the muffin wells, filling almost to the top.
- Bake for 22-25 minutes or until the egg cups are firm to the touch.
- Cool for several minutes before removing from the tin and serving.
- If freezing, allow the egg cups to cool completely then store in sealable freezer bags.
You can easily change the veggies you add to these egg muffin cups! Choose the ones you like best!