VEGGIE EGG BREAKFAST MUFFINS WITH SWEET POTATO CRUST
on Nov 09, 2025
This post may contain affiliate links. Please read our disclosure policy.
The perfect, on-the-go breakfast or snack starts with a shredded sweet potato crust and a filling of egg, nut milk, and veggies of choice!
Portable and bite-sized, these Veggie Egg Breakfast Muffins with Sweet Potato Crust are high in protein, nutrient-dense, and 100x better than anything you’d get from a store.
Shredded sweet potato stands in for the crust component, while adding a good dose of Vitamin A and C, potassium, and magnesium. It may seem like an extra step, but it’s definitely worth it.
Eggs, veggies, a bit of nut milk are the only core components for the filling. You can truly customize the filling to your liking, and based on what you already have in your fridge!
Get the Protein-Empowered digital cookbook!
I like the combo of spinach, bell peppers, and onions, but you could easily add sautéed kale or mushrooms, grated zucchini, or turkey bacon or sausage for even more protein.
Hope you love these! Let me know what other freezer-friendly recipes you’d like me to recreate over on my Instagram, @olivia.adriance. Enjoy!
Key Ingredients for Veggie Egg Muffins
You only need a few basic ingredients to make these breakfast bites. The filling can be adapted to your taste preferences, so feel free to add or swap in other ingredients. Here’s what I use to make these protein-rich egg muffins.
- Sweet Potato: Sweet potatoes stand in for the traditional “crust” that you’d expect from a quiche. If you aren’t a fan of these, you could substitute another type of potato.
- Eggs: A crucial ingredient for these protein-rich, grab-and-go muffins.
- Nut Milk: I used unsweetened almond milk, but you could swap in another type of nut milk or regular milk if you aren’t dairy-free.
Pin this recipe for later!
Pin It- Veggies: A great way to sneak in veggies for yourself or your kids is to hide them in muffins like these. Chopped spinach, bell peppers, and onions add flavor and color to these egg bites. You could also use kale, but I’d suggest sautéing it ahead of time before adding it to the mix.
Optional Fillings:
I love this recipe because it really is customizable. You could just keep the recipe as is, or add in some chopped turkey bacon, cooked mushrooms, or even grated zucchini for other iterations. Be creative and add whatever your heart desires!
How to Make Veggie Breakfast Muffins
First, preheat the oven to 375°F. Lightly grease a 12-cup muffin tin or line with silicone muffin liners.
In a medium bowl, toss shredded sweet potato with olive oil, salt, and pepper.
Divide the mixture evenly among the muffin cups and press firmly into the bottoms and slightly up the sides to form a crust.
Bake for 10 minutes to help set.
Meanwhile, in a large bowl, whisk together eggs, almond milk, salt, and pepper.
Stir in chopped spinach, bell pepper, green onion, and dairy-free cheese (if using).
If you’re mixing in any of the optional toppings, such as turkey bacon, sauteed mushrooms, or zucchini, add them here.
Pour the egg mixture into the pre-baked crusts, filling about 3/4 of the way full.
Bake for 20 to 22 minutes, or until the eggs are fully set and slightly golden on top.
Let cool for 5 to 10 minutes before removing from the tin. Enjoy immediately, or save for later.
Storage Tips:
Muffins can be refrigerated for up to 3 to 5 days or frozen for up to 2 months in a sealed container. Reheat in an oven at 350°F for 7 to 10 minutes or microwave for around 45 seconds. Enjoy!
More Grab-and-Go Breakfast Recipes:
- Gluten-Free Meal Prep Breakfast Burritos (Freezer-Friendly)
- Protein-Rich Chocolate Strawberry Overnight Oats
- Healthy Peanut Butter and Jelly Protein Bars
- Gluten-Free Starbucks Copycat Pumpkin Cream Cheese Muffins
VEGGIE EGG BREAKFAST MUFFINS WITH SWEET POTATO CRUST
Ingredients
For the Crust:
- 1 ½ cups peeled sweet potato, shredded (from 1 medium sweet potato)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Egg Filling:
- 8 large eggs
- ¼ cup unsweetened almond milk (or other nut milk or regular milk)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup spinach (or sauteed kale)
- ½ cup bell pepper, finely chopped
- ¼ cup green onion, chopped
Optional Fillings:
- Chopped turkey bacon
- Cooked mushrooms
- Grated zucchini (extra moisture squeezed out)
Instructions
- Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin or line with silicone muffin liners.
- In a medium bowl, toss shredded sweet potato with olive oil, salt, and pepper. Divide the mixture evenly among the muffin cups and press firmly into the bottoms and slightly up the sides to form a crust. Bake for 10 minutes to help set.
- Meanwhile, in a large bowl, whisk together eggs, almond milk, salt, and pepper. Stir in chopped spinach, bell pepper, green onion, and dairy-free cheese (if using). If you’re mixing in any of the optional toppings, add them here.
- Pour the egg mixture into the pre-baked crusts, filling about 3/4 of the way full.
- Bake for 20 to 22 minutes, or until the eggs are fully set and slightly golden on top. Let cool for 5 to 10 minutes before removing from the tin.
- Muffins can be refrigerated for up to 3 to 5 days or frozen for up to 2 months in a sealed container. Reheat in an oven at 350°F for 7 to 10 minutes or microwave for around 45 seconds. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
