Sweet potato & egg breakfast cupcakes

How do you like your eggs in the morning? We like ours in savoury cupcake form with sweet potato to keep us full and energised until lunch. 

gluten free savoury breakfast

Sweet potato & egg breakfast cupcakes

Course Breakfast
Cuisine baking, gluten free
Keyword gluten free breakfast, gluten-free, gluten-free recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Calories 138 kcal


  • 6 medium British Lion Eggs whisked
  • 50 ml 1¾fl oz milk
  • 1 large sweet potato grated
  • 100 g 3½oz feta cheese
  • freshly ground black pepper to season


  1. 1 Preheat the oven to 180ºC/Gas Mark 4.
  2. 2 Line a muffin tray with 6 silicone moulds. If you don’t have silicone moulds you can grease your muffin tray with some oil, but the cupcakes will be more difficult to get out.
  3. 3 Add the milk and pepper to your whisked eggs, whisk again and set aside.
  4. 4 Place a tablespoon of grated sweet potato into each silicone mould. Crumble the feta cheese on top of the sweet potato.
  5. 5 Pour the egg mix into the silicone moulds and fill to the top. Bake in the oven for 15-20 minutes, until golden and cooked through then set aside to cool.
Nutrition Facts
Sweet potato & egg breakfast cupcakes
Amount Per Serving
Calories 138 Calories from Fat 74
% Daily Value*
Fat 8.2g13%
Saturated Fat 4g25%
Sugar 3.4g4%
Protein 8.9g18%
* Percent Daily Values are based on a 2000 calorie diet.