1/4cupfinely grated Parmesan or Cheddar cheeseoptional
Instructions
Preheat oven to 375° Coat a 12-cup muffin pan with cooking spray and set aside.
Whisk eggs, garlic, curry powder, cumin, salt and pepper in large mixing bowl until light and fluffy. Add the mashed sweetpotato and stir until mixed thoroughly. Fold in the red pepper, cilantro, scallions, and cheese if using.
Divide the egg mixture evenly between the prepared muffin cups.
Bake for 20 minutes, or until eggs are set. Let cool for 10 minutes. Unmold and serve.
Notes
Number of servings (yield): 12 muffins Note: Grated parmesan cheese was used in nutrition label calculation
Nutrition Facts
Curried Sweetpotato Egg Muffin Cups
Serving Size
1
Amount per Serving
Calories
64
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
84
mg
28
%
Sodium
173
mg
8
%
Potassium
135
mg
4
%
Carbohydrates
6
g
2
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
4
g
8
%
Vitamin A
3522
IU
70
%
Vitamin C
9
mg
11
%
Calcium
47
mg
5
%
Iron
1
mg
6
%
Net Carbohydrates
5
g
* Percent Daily Values are based on a 2000 calorie diet.