There is nothing better than when you need a healthy grab and go option in your fridge for those early mornings where you are either short on time or would love a morning off from cooking. These egg breakfast cups are super easy to make, filling, healthy, delicous and kid approved. They were the perfect thing for me to make last night and have ready to eat this morning as we left our home at 3:45am for the airport.
You will want to heat your oven to 375 degrees and grab a either a large or mini muffin pan to cook these in. While your oven is heating up grab these ingredients and follow these directions to make these fabulous egg cups.
So now that you have everything you need it's time to get started. I start by cooking the bacon, once cooked add to paper towels to remove all the access grease you can remove. You will want to beat the eggs with the cold water, then add the smoked paprika, garlic powder, salt, beat a little more and then set aside. Take some coconut oil on a paper towel and wipe the muffin tin with the oil so that the egg cups can easily be removed once they are done cooking. You can bake the sweet potaoes in the oven prior or you can cook them in the microwave depending on how much time you have. Personally baking them in the oven I believe is the healthier option, but that is up to you. You will remove the skin off the sweet potaotes, then add the sweet potato to the bottom of each egg cup, this will act like a crust. Next you will pour the egg mixture evenly on top of the sweet potato. Then you will evenly distribute the fresh spinach into each cup and crumble up the bacon to place on top of each of the egg breakfast cups. Now you are ready to place them in the oven and cook for 25 minutes or unitl the egg is cooked all the way through. You can serve right away or wait for them to cool off before placing them in the fridge. I hope you enjoy these as much as we do!