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Sweet Potato and Egg Muffins

Author Larisha Campbell


  • 1 cup shredded sweet potato about 1 small
  • 1/2 cup green peppers chopped
  • 3 cloves garlic finely grated or mined
  • 1/2 cup shredded sharp cheddar cheese
  • 1 1/2 tbsp pure maple syrup
  • 6 large eggs
  • salt and pepper to taste


  1. Preheat oven to 400ºF.
  2. Spray or coat 6 extra large muffin tins with coconut oil.
  3. In a large bowl, combine shredded sweet potato, sharp cheddar cheese, green peppers, garlic. and syrup.
  4. Evenly divide the mixture to the bottom of each of the muffin tins.
  5. Then crack one egg on one of the sweet potato mixture for sunnyside up eggs, or for scrambled eggs, beat in a bowl then pour on top of mixture.
  6. Season each cup with salt and pepper.
  7. Bake muffins for 15 minutes or until eggs are at desired consistency.
  8. Serve immediately or refrigerate and heat up for up to 5 days.