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Driven by a passion that borders on obsession that developed in me at a very young age I always knew I was going to be a chef.

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Chef Veera

Sweet Pot Crust Egg Muffin

Breakfast on the Go!


Avoid skipping breakfast or worse still, eating a sugary doughnut, with these easy, healthy and delicious egg muffin cups. Perfect breakfast or brunch meal prep idea, these are endlessly customizable to your taste.


I first made these for a brunch and it was easy to prep in advance and throw into the oven as guests were arriving. But you can make these on a Sunday afternoon and have a “to-go” breakfast ready for the week, just reheat in the microwave for 30 seconds to a minute.


I love to add iron-rich spinach, umami-filled mushrooms and bright herbs but BE BRAVE and use your favorite vegetables and meats like crumbled bacon or diced ham. You can even make them without the sweet potato crust for a change.


I love these just as they are, but feel free to experiment and top them with a splash of hot sauce or a dollop of salsa for added pizzaz!


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Egg Muffins in Sweet Potato Crust





1 ½ cups peeled and shredded sweet potato

1 ½ tablespoons O&V Parmesan Dipper (divided) *

2 tablespoon O&V Roasted Garlic oil, plus more for greasing muffin tin *

¾ cup chopped orange bell pepper

¾ cup chopped red bell pepper

½ cup chopped yellow onion

2 cups baby spinach, roughly chopped

6 oz (I ½ cup) cremini mushrooms, chopped

¼ cup minced herbs (any mix of basil, parsley, oregano or herbs of choice)

2 cloves of garlic, minced

4 whole eggs

4 egg whites

Salt and pepper to taste and optional hot sauce drizzle





Preheat the oven to 350 F. Generously coat a muffin tin or silicone muffin cups with roasted garlic oil.


Toss the shredded sweet potato with 1 tablespoon of Roasted Garlic oil, 1 tablespoon parmesan dipper and pepper. Divide amongst the 12 muffin cups pressing into the bottom and up the sides to create a base


In a large skillet, heat the remaining tablespoon of Roasted Garlic oil. Once hot, add the chopped peppers and onion. Sauté until onion and peppers are tender. Add mushrooms, sauté another 3-4 minutes. Add garlic and spinach. Season with the remaining Parmesan dipper, salt and pepper. Remove from heat and stir in the chopped herbs.


In a large measuring cup (4 cup) whisk together the eggs and egg whites. Whisk in a little salt and pepper.


Divide the veggies amongst the 12 muffin cups. Carefully pour the egg mixture into the muffin cups dividing evenly. Bake until set and cooked through and sweet potato is done – about 20-25 minutes.


Cool briefly and serve immediately or store in an airtight container in the fridge and reheat in a microwave for 30 seconds to one minute






Serves 6

Active time 15 minutes Total Time: 40 minutes




* I love the more subtle flavor of the Roasted Garlic oil in these breakfast egg muffins but you can use a high-quality unflavored oil and add minced garlic if you prefer. The Parmesan Dipper adds a nice savory and herby taste with a punch of parmesan flavor but you can substitute with your favorite seasoning mix including using our Bruschetta mixes.








Categories: Breakfast & Brunch, Gluten Free, Vegetarian Option, Roasted Garlic Oil, Parmesan Dipper, Formaggio Dipper, Egg Muffins, Breakfast Meal Prep, Healthy Breakfast, Breakfast on the Go, Sweet Potato,




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