While breakfast is without question my favorite meal of the day, it’s always been the meal I struggle the most with. Growing up, we ate cereal or waffles or Costco muffins or scrambled eggs and toast – some days were nutritious and other days were decidedly not, but balance was always found. It wasn’t until college that breakfast became problematic. Breakfast in the sorority was an odd combination of ultra-sweetened coffee from the instant espresso machine, toast from the toast bar, or koolaid and burritos from the freezer (these breakfasts were reserved for frat party recoveries). Twice a week, our house boys made us whatever breakfast we’d like – waffles, egg sandwiches, pancakes, bacon. We weren’t allowed in the kitchen if someone wasn’t cooking for us. After four years, I left the sorority thinking that suitable breakfasts included frozen burritos, venti caramel lattes, waffles with whipped cream and bacon, and bagels with cream cheese. I did not know how to cook eggs.
Things have progressed a bit in the past few years. I haven’t been able to look at whipped cream since leaving the sorority. I know how to cook eggs. I drink my coffee black. Frozen burritos kind of repulse me. However, I seem to be getting busier and busier every week and needed to find a protein-heavy breakfast that can come with me on the road on mornings when the puppy needs a walk and errands must be run and there is simply no way I can sit down and enjoy breakfast. These little suckers do the trick in a magnificent way. They’re on nearly every Paleo food blog out there, but I drew inspiration from this one, taking out just a couple of things and adding in more hot sauce than most people would think is sane.
Sweet Potato Egg Bites
1 small-medium yam or sweet potato
16 oz. bag frozen spinach, thawed and squeezed of all water
1 tsp. garlic powder
salt and pepper to taste
1 Tbsp. extra-virgin olive oil
As much Sriracha hot sauce as you can handle.
1. Preheat oven to 375 degrees. Spray a 12-cup cupcake or muffin tin with coconut spray.
2. Shred yam or sweet potato with food processor or stand alone grater. Press shredded yam into muffin tins to create little cups. Bake for 15 minutes.
3. While the cups are baking, sauté spinach over medium heat with oil, garlic powder, salt, pepper and a bit of Sriracha for 5-7 minutes or until heated through.
4. Add spinach to each yam cup, pressing down to make room for one egg. Crack one egg in each tin.
5. Bake for 8-12 minutes, depending on how hard you want your egg yolks to be.*
* If serving immediately, I prefer softer egg yolks. However, these are great for on-the-go breakfasts or snacks. If you’re storing for the week, bake them until the yolks are a bit harder.
Prep time: 15 minutes
Total time: 25-30 minutes
Yield: 12 egg bites