Apple & Sweet Potato Egg Muffin Cups for #BrunchWeek (#Giveaway)

Lovely for brunch, or perfect to freeze and reheat for a quick breakfast on the go, the blend of sweet and savory make for an irresistible combination in these Apple & Sweet Potato Egg Muffin Cups.

Welcome to the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen! Join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season. We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everything this week. Our amazing sponsors have donated some great prizes for a gigantic giveaway with NINE prize packs for NINE winners – you can enter HERE. Plus you can check out all of today’s other Brunch Week recipes at the bottom of this post.

Apple & Sweet Potato Egg Muffin Cups

Apple & Sweet Potato Egg Muffin Cups | cupcakesandkalechips.com | #breakfast #brunch #glutenfree #vegetarian

I love brunch, don’t you? I mean, when else is it perfectly acceptable to consume two full meals in one sitting? OK, now granted my ability to eat ginormous meals isn’t what it used to be, but there were more occasions than I care to admit to that I went to a brunch buffet and did just that and then some. You know, a breakfast of pancakes and bacon and fruit and pastries. Then hit up the salad bar, followed by some lunch entrees like pasta or chicken dishes, a few veggies sides. And let’s not forget dessert.

In fact, The Hubby and I went to a brunch buffet in Vegas, specifically a champagne brunch buffet, and I’m not sure if we rolled out of there because of the amount of food we consumes, or floated out of there on the bubbles of the multiple glasses of champagne.

Now I try to keep my portions a bit more reasonable. And that is easy to do with perfectly portioned egg muffin cups…

Apple & Sweet Potato Egg Muffin Cups | cupcakesandkalechips.com | #breakfast #brunch #glutenfree #vegetarian

Sorry, I did all I could to make these pretty for you, and was totally unsuccessful. To be honest, I didn’t get these done in time to take photos before dinner (yes, we are big breakfast for dinner people), so I had to reheat them the next day. And even reheated, they taste so much better than they look. I love the sweet and savory combination. I mean, eggs and cheese work. Cheese and apples work. Apples and sweet potatoes work. Why not throw them all together? Especially in the totally adorable and fabulously tasty little Apple & Sweet Potato Egg Muffin Cups!

And this recipe would be perfect to use some tools and ingredients from a few of our Brunch Week Sponsors OXO, Vidalia Onions, and Stemilt! Speaking of our sponsors, don’t forget about the Brunch Week Giveaway!

Apple & Sweet Potato Egg Muffin Cups | cupcakesandkalechips.com | #breakfast #brunch #glutenfree #vegetarian

These are just another twist on my Broccoli, Potato & Cheese Egg Muffin Cups, and as you can see, they are totally versatile. I like to keep them vegetarian since The Bug has to being meatless meals to school, and these leftovers are perfect to pop into his lunchbox, but these would be delicious with some ham or bacon. Switch out the cheeses for a different flavor. And I am sure you could come up with a million more combinations. I know that’s what I’ll be doing.

Apple & Sweet Potato Egg Muffin Cups | cupcakesandkalechips.com | #breakfast #brunch #glutenfree #vegetarianAnd make sure you scroll on down to see what everyone else is cooking up for Brunch Week today, and don’t forget about the amazing giveaway with a ton of awesome prizes!

Disclaimer: California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge.  I have received product related to these brands to use for #Brunchweek. All opinions stated are my own.

Who else is guilty of consuming a day or two worth of calories at one brunch buffet?

Apple & Sweet Potato Egg Muffin Cups for #BrunchWeek (#Giveaway)
 
Lovely for brunch, or for a quick breakfast on the go, the sweet and savory combination in these Apple & Sweet Potato Egg Muffin Cups is irresistible.
Author:
Recipe type: Breakfast, Brunch
Serves: 24
Ingredients
  • 1 tsp olive oil
  • half of a medium onion, chopped
  • 1½ tsp kosher salt, divided
  • freshly ground black pepper
  • 1 lb sweet potatoes, shredded
  • 1 medium apple, diced
  • ¼ tsp freshly grated nutmeg
  • 1 c shredded cheddar cheese
  • 12 eggs, lightly beaten
Instructions
  1. In a large pan, heat the olive oil over medium heat.
  2. Add the onion, 1 tsp salt and pepper, and saute until the onions begin to soften, about 3-5 minutes.
  3. Add the sweet potato and apple, and cook, stirring occasionally until soft.
  4. Preheat oven to 350°F and lightly grease or spray two muffin pans.
  5. In a large bowl, whisk together the eggs, ½ tsp salt, and nutmeg.
  6. Stir in the apple and sweet potato mixture, and the cheese, and mix thoroughly.
  7. Divide the mixture evenly between 24 muffin cups.
  8. Bake for 18-22 minutes, or until eggs are set and top is lightly golden brown.

 

Enjoy!

Apple & Sweet Potato Egg Muffin Cups | cupcakesandkalechips.com | #breakfast #brunch #glutenfree #vegetarian

Looking for some more egg dishes?

Hawaiian-Scrambled-Eggs-with-caption.jpg Turkey Club Quiche 2 title Spinach Tomato and Feta Frittata 12 title

Plus see what else is on today’s #BrunchWeek menu…

Beverages:

Brunch Eggs:

Main Brunch Dishes:

Brunch Breads and Sides:

Brunch Fruit and Vegetables:

Brunch Desserts:

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Want to see lots more yummy food from me and my friends, and cute pictures of my kids? 

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Comments

  1. says

    I love brunch, especially on Sunday when I have time to just sit and relax. I usually go for cereal first, then croissant and omelette. After a short break I began to hit the salad bar, followed by a warm dish. And at the end, it’s the highlight…dessert!! :)

  2. says

    Yes! This is totally what I need for busy mornings when I’m rushing to get to work on time. I think I’ll have to make a big batch and store them in the freezer for just such an occasion.

  3. MaryAnn says

    I made these tonight and didn’t see where to add the cheese in the directions. I added it with the eggs and they turned out great.

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