Whole30 Booster Sweet Potato Egg Scramble Cups
Baked egg cups with roasted sweet potato, bell pepper, and fresh herbs, batch-prepped for a dairy-free Whole30 and paleo American breakfast.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and dice sweet potato into 1cm cubes. Finely dice red and yellow bell peppers. Slice scallion. Whisk 4 eggs with ground flaxseed, chia seeds, smoked paprika, salt, pepper, and thyme until smooth. Chop parsley.
Roast
Toss diced sweet potato with 1 tsp olive oil and a pinch of smoked paprika and salt on a lined tray. Roast at 200°C for 15–18 minutes until golden and tender. Cool fully.
Saute
Heat 1 tsp olive oil in a small pan over medium heat. Add bell peppers and scallion, cook 3–4 minutes until softened. Cool fully.
Build
Fold cooled roasted sweet potato, pepper mixture, and parsley into whisked eggs until evenly distributed. Divide between 4 greased muffin holes, filling three-quarters full.
Bake
Bake at 180°C for 20–22 minutes until tops are set, lightly golden, and a skewer inserted comes out clean. Cool in tin 10 minutes.
Plate
Run a knife around each cup and lift onto a rack to cool fully. Portion into 2 airtight containers (2 cups each), refrigerate up to 4 days. Reheat 2 cups in microwave 45 seconds or oven at 160°C for 5–6 minutes, serve with avocado or rocket.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.