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.
Recipe type: Breakfast, Brunch
Serves: 24
  • 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
  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.
Recipe by Cupcakes & Kale Chips at