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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

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

  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.