Egg and Sweet Potato Cups
By: Kristi Rimkus
Published: Friday, July 8, 2011 - 6:59am

Ingredients




2 large sweet potato, peeled and cubed
2 tablespoons sage, fresh chopped
6 large eggs
4 large egg white
4 tablespoons onion, minced
2 cups spinach, chopped
2 tablespoons low fat milk
6 tablespoons low fat cheddar cheese, shredded

Preparation

1 Preheat the oven to 350 degrees. 2 Fill a large pan with 2″ of water and a vegetable steamer. Add potatoes and put the pan over medium high heat and steam for 10 minutes until tender. Halfway through, stir potatoes to cook evenly. 3 Mash potatoes with sage, and a pinch of salt and pepper. Spray a muffin tin with cooking spray. Press 12 tins with sweet potatoes to make cups. Bake for 10 minutes. 4 Combine eggs, onion, spinach and cheese. Fill muffin cups with egg mixture and bake for another 10 – 15 minutes until egg is set in the middle.

About


These fun little mini quiches are a healthy version of the typical quiche with pie crust. These use sweet potatoes to make a lovely crust for the egg filling.