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.
Sweet potato & egg breakfast cupcakes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Calories 138 kcal
Ingredients
- 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
Instructions
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1 Preheat the oven to 180ºC/Gas Mark 4.
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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.
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3 Add the milk and pepper to your whisked eggs, whisk again and set aside.
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4 Place a tablespoon of grated sweet potato into each silicone mould. Crumble the feta cheese on top of the sweet potato.
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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.