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.
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
Instructions
- Preheat oven to 375 F (190 C).
- 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.
- 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.
- Enjoy!