Egg and Sweet Potato Cups

Photo: Kristi Rimkus

Ingredients

2 large sweet potato, peeled and cubed

2 tablespoons sage, fresh chopped

6 large eggs

4 large egg white

4 tablespoons onion, minced

2 cups spinach, chopped

2 tablespoons low fat milk

6 tablespoons low fat cheddar cheese, shredded

Preparation

Preheat the oven to 350 degrees.

Fill a large pan with 2″ of water and a vegetable steamer. Add potatoes and put the pan over medium high heat and steam for 10 minutes until tender. Halfway through, stir potatoes to cook evenly.

Mash potatoes with sage, and a pinch of salt and pepper. Spray a muffin tin with cooking spray. Press 12 tins with sweet potatoes to make cups. Bake for 10 minutes.

Combine eggs, onion, spinach and cheese. Fill muffin cups with egg mixture and bake for another 10 – 15 minutes until egg is set in the middle.

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About

These fun little mini quiches are a healthy version of the typical quiche with pie crust. These use sweet potatoes to make a lovely crust for the egg filling.