Breakfast in a Muffin Cup

August 12, 2016
Corn Free
Dairy Free
Gluten Free
Nut Free
Soy Free
Sugar Free
My family really loves these. They've also been a hit anytime I've made them for company. The only thing is if you're not against waste I would line the muffin cups, or else it's really hard to clean up afterwards. Other then that they're really easy to make, delicious and save and reheat well.


  • 1 large yam/sweet potato, skinned and grated
  • 2 heaping handfuls of fresh spinach
  • 1 yellow onion, finely chopped
  • 1 handful of mushrooms, finely chopped
  • 12 eggs
  • 2-3 tablespoons oil/fat of choice
  • Sea salt/pepper to taste


  • Preheat oven to 350ºF
  • Lightly grease or line with parchment paper 12 regular size muffin tins, set aside
  • Press the grated yam into the bottom and 1/3 of the way up the side of the muffin cups
  • Bake grated yams for 12 minutes of until fully cooked
  • While yams are baking, sauté spinach, mushrooms and onion in oil/fat until tender, salt/pepper to taste
  • When yams are done layer spinach mixture over top, leaving enough room for the eggs
  • Crack an egg into each muffin cup, bake for 10-12 minutes or until whites are throughly cooked
  • Serve warm

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