Gluten Free Sweet Potato Egg Muffins

These gluten free sweet potato egg muffins are the perfect weekly-day grab and go breakfast treat.  They're super simple to make with only a few required ingredients, but you can season them anyway you like!

I bet the Pioneer Woman wasn't thinking clean carbs and lean protein when she made these little egg hash brown nests, but that's exactly what they are.  With a little tweak by your truly of course 🙂

Gluten-Free Sweet Potato Egg Muffins - The perfect Grab-and-go breakfast

I love this recipe because it's super simple and you can season it any way you like, or not at all!  Want some ideas?

• Make it Indian-inspired - add two tablespoons of garam masala and 1 tablespoon of turmeric
• Make it Italian Inspired - Add a tablespoon of Italian spice mix and 1/2 a cup of pasta sauce and swap the cheddar for mozzarella.
• Make it All-American - Crumble some pre-cooked bacon on the eggs before you pop them back in the oven (see instructions below)

Or, you can leave them as-is with a simple salt and pepper mixture.  They are tasty either way.

Want more gluten free grab-and-go recipes for breakfast? Try these:

• Egg white muffins
• Paleo breakfast egg bites
• Chocolate zucchini muffins
• Gluten free Irish Potato Bread

Per Muffin: 134cals | 8.9g fat | 3.6g carbs | protein 9.8g | fiber .5g

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Gluten Free Sweet Potato Egg Muffins

Yield: 6

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

a creative little brunch idea that you can partially make in advance if you're entertaining.

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Ingredients

• 6 eggs
• 12 (about 2 large) sweet potatoes, you can use white potatoes if you prefer
• 3 ounces Shredded cheddar cheese
• 2 green onion, chopped (optional)
• Non-stick pray
• salt and pepper

Instructions

1. Pre-heat your oven to 400
2. Peel and grate potatoes into a hash-like consistency.
3. Spray a muffin tin well, then line 6 muffins holes with potato. Make little cups with the potatoe and make sure you pack it down well.
4. Now pop the potatoe cups in the oven for about 12 minutes or until golden brown.
5. Remove from the oven and then crack full or partial eggs into each of the hash cups. Then sprinkle with 1/2 an ounce of cheddar cheese.
6. place back in the oven for another 12 minutes or until eggs are cooked through.
7. Garnish with chopped green onion.
8. NOTE: you can make the hash cups the day before if you're planning to make these for a brunch, then just add the egg and cook through before finally serving.

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  Muffin Tin

Nutrition Information

Yield 6 Serving Size 6 Servings
Amount Per Serving Calories 134

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Caren

Caren is a certified yoga teacher, fitness instructor and ADHD Coach.  As the founder of The Fit Habit, she shares ADHD-friendly self-care, food & fitness inspiration, along with practical ways to foster mind + body wellness.