Savory Zucchini and Sweet Potato Egg Cups

These savory zucchini and sweet potato egg cups are the perfect way to start your day. They're packed with protein and vegetables, and they're easy to make. Plus, they're a great way to use up leftover zucchini and sweet potatoes.

The inspiration for these egg cups came to me one morning when I was trying to figure out what to do with some leftover zucchini and sweet potatoes. I had already made zucchini bread and sweet potato fries, so I was looking for something new. I decided to combine the two vegetables in an egg cup, and the result was delicious! My kids loved them, and I've been making them ever since.

Prep time: 10 | Cook time: 25 | Serves: 12

Ingredients

• 2 zucchini, grated
• 1 sweet potato, peeled and grated
• 12 eggs
• 1/2 cup chopped onion
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped green bell pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Grease a muffin tin with cooking spray.
3. In a large bowl, combine the zucchini, sweet potato, eggs, onion, red bell pepper, green bell pepper, salt, and black pepper.
4. Pour the mixture into the prepared muffin tin.
5. Bake for 20-25 minutes, or until the eggs are set.
6. Let cool for a few minutes before serving.
8. Enjoy!

Why It Works

• The zucchini and sweet potatoes add moisture and sweetness to the egg cups.
• The onion, red bell pepper, and green bell pepper add flavor and color.
• The salt and black pepper add seasoning.
• The egg cups are easy to make and can be customized to your liking.