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Sweet Potato Mini Egg Cakes

These mini-sized egg cakes offer up a savory way to work more protein and vegetables into snack time. Serve at room temperature or warm in the microwave.
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Servings: 6
Course: Breakfast, Snack
Ingredients Method

Ingredients
  

  • 1 tablespoon grapeseed oil or avocado oil
  • 1 cup diced yellow onion
  • ½ teaspoon salt divided
  • 2 cups grated sweet potato
  • 2 garlic cloves minced
  • 6 large eggs
  • ¼ cup milk
  • 1 large red bell pepper chopped
  • ½ cup grated parmesean or gruyere cheese
  • 2 teaspoon fresh thyme
  • ¼ teaspoon black pepper

Method
 

  1. Preheat oven to 375 F (190 C).
  2. In large skillet over medium, heat oil. Add onion and 1/4 tsp (1 mL) salt; cook for 5 minutes, or until softened. Add sweet potato and garlic; heat just until potato is tender, about 2 minutes.
  3. In large bowl, whisk together eggs and milk. Stir in red bell pepper, cheese, thyme, remaining 1/4 tsp (1 mL) salt, and black pepper. Stir in cooked vegetables. Divide among 16 mini-sized greased muffin cups. Bake until egg cakes are set, about 15 minutes. Let cool for a couple of minutes before unmoulding.
  4. Enjoy!