It's 7:55am. The kids are running around. You're not sure which ones need shoes and which ones need pants. Have they eaten breakfast, or packed their lunches? AHHHHHH! You already need a break and it's now only 7:56am.
You haven't gotten a chance to eat, let alone brush your teeth. Your stomach is wrestling with itself inside your body. WHAT AM I GONNA EAT?! you scream in your head. If you're anything like me, you're reaching for the closest bag of Doritos or box of Valentine cookies. Then you remember that you spent last Sunday preparing these yummy little egg cups that are perfect for breakfast on the go. They freeze easily and microwave nicely. You whip open the freezer door, barely missing your son's head, you rip open the gallon-sized freezer bag and pull out two. Pop them in the microwave for 60 seconds and you're good to go! These paleo-friendly snacks also pack an anti-inflammatory punch with turmeric.
Here's the recipe. I use these cupcake tins. The dark nonstick coating produces great results. All included links are suggestions only - feel free to use your favorite materials and ingredients.
- 1.5 lbs grated sweet potato (I used this food processor to grate them after I've peeled them.)
- 1/2 tbsp paprika
- 1/2 tbsp garlic powder
- 1 tsp dried thyme
- salt to taste
- 16 eggs
- 1/2 tbsp turmeric
- 1 tsp black pepper
- bag of spinach (chopped)
- 2 tbsp diced chives or scallions
Preheat oven to 375. Mix grated sweet potatoes with paprika, garlic powder, thyme, and salt. Spray cupcake pans and place sweet potato mixture in, spreading to edges. Bake for 10 minutes. Meanwhile, beat eggs in a bowl with turmeric and black pepper. Mix in chopped spinach. Using a big measuring cup, add egg mixture to baked sweet potato cups. Bake for another 13-15 minutes. Top with scallions or chives. Let them cool, and place them in a freezer-safe container. Next time you have a crazy morning (mine will be tomorrow, thanks) heat two of them up in the microwave for 60 seconds. Enjoy!