Baked Sweet Potato & Egg Cups
Individual egg cups baked in a muffin tin with a base of mashed sweet potato, wilted spinach, and a sprinkle of cheddar. Each cup is a complete mini meal — protein from the egg, iron from spinach, vitamin A from sweet potato, and calcium from cheese.
Ingredients
- 1 medium Sweet Potato
- 2 large Eggs
- 1 handful Fresh Spinach
- 2 tablespoons Cheddar Cheese
- 0.5 teaspoon Unsalted Butter
Instructions
- Preheat oven to 180°C (350°F). Grease a 6-cup muffin tin well with butter or olive oil.
- Peel and cube the sweet potato. Steam or microwave for 8-10 minutes until very soft. Mash smoothly.
- Wilt the spinach in a small pan for 1-2 minutes. Drain any liquid and chop finely.
- Divide the mashed sweet potato between 6 muffin cups, pressing it into the base and slightly up the sides.
- Add a small amount of chopped spinach to each cup.
- Crack 1 egg into a bowl, beat it well, then pour evenly into the 6 cups (about 1 tablespoon each). For 6 cups, use 2 eggs total.
- Sprinkle a tiny amount of grated cheddar on top of each.
- Bake for 15-18 minutes until the egg is fully set and the tops are lightly golden.
- Cool in the tin for 5 minutes before gently removing. Serve whole as finger food.
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