Sweet Potato Mini Egg Cakes
  • 1 Tbsp grapeseed oil or avocado oil
  • 1cup diced yellow onion
  • 1/2tsp saltdivided
  • 2cups grated sweet potato
  • 2 garlic clovesminced
  • 6 large organic eggs
  • 1/4cup milk
  • 1 large red bell pepperchopped
  • 1/2cup grated Parmesan or Gruyere cheese
  • 2tsp fresh thyme
  • 1/4tsp black pepper
  1. Preheat oven to 375 F.
  2. In large skillet over medium, heat oil. Add onion and 1/4 tsp 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 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 unmolding.
Recipe Notes

Per serving: 223 calories; 12 g protein; 10 g total fat (4 g sat. fat); 22 g total carbohydrates (6 g sugars, 3 g fiber); 436 mg sodium