Sweet Potato Breakfast Hash Egg Bites take all the good stuff from a skillet breakfast and shrink it down into two easy egg bites.
Definitely worth keeping around when breakfast needs to be ready before anyone has much patience for cooking.
These are a High Protein breakfast with 21 grams of protein per serving, and they’ve got a little more going on than basic eggs and cheese.
Sweet potato, turkey sausage, bell pepper, onion, cheddar, and smoked paprika give them that breakfast-hash feel without needing a plate and fork.
They’re also handy for meal prep. Bake a batch, refrigerate them, and breakfast is pretty much handled for the next few days.
Two egg bites make one serving, so portioning is already done. Nothing fancy here, just a solid breakfast with plenty of flavor.
Why You’ll Love This Sweet Potato Breakfast Hash Egg Bites Recipe
Breakfast Hash Without the Skillet Every Morning
The sweet potato, sausage, peppers, and onions give these that familiar breakfast-hash feel, but once they’re baked, they’re ready to grab from the refrigerator.
21 Grams of Protein Per Serving
Two egg bites have 21 grams of protein, so this is more than a tiny snack pretending to be breakfast.
Sweet Potato Makes Them More Filling
Those little pieces of sweet potato add some substance and make the egg bites feel more like a full breakfast.
Good for Make-Ahead Breakfasts
Bake all 12 at once, store them in the refrigerator, and reheat two at a time during the week.
Ingredient Substitutions
Turkey Breakfast Sausage
Chicken breakfast sausage can be used instead. Choose a lean variety with a similar texture so it crumbles easily in the skillet.
Red Bell Pepper
Orange or yellow bell pepper works just as well and keeps the flavor mild.
Reduced-Fat Cheddar
Reduced-fat Colby Jack or Monterey Jack can be substituted if that’s what is already in the refrigerator.
Low-Fat Cottage Cheese
Fat-free cottage cheese can be used, although the finished egg bites may be slightly less rich.
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RECOMMENDED TOOL FOR THIS RECIPE
12-Cup Muffin Pan
A standard 12-cup muffin pan makes it easy to bake a full batch of egg bites at once.
Sweet Potato Breakfast Hash Egg Bites
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- nonstick cooking spray
- 1 teaspoon olive oil
- 1 cup sweet potatoes peeled and cut into ¼-inch cubes
- ½ cup red bell pepper finely diced
- ¼ cup yellow onion finely diced
- 6 ounces lean turkey breakfast sausage
- 8 large eggs
- 1 cup low-fat cottage cheese
- ¼ cup low-fat milk
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup shredded reduced-fat sharp cheddar cheese
- 2 tablespoon green onions finely chopped
Instructions
- Preheat the oven to 350°F. Coat a standard 12-cup muffin pan with nonstick cooking spray.
- Heat the olive oil in a large skillet over medium heat.
- Add the sweet potatoes and cook for 6 minutes, stirring occasionally.
- Add the bell pepper and onion and cook for 3 minutes.
- Add the turkey sausage and cook for 5 to 6 minutes, breaking it into small crumbles, until fully cooked and the sweet potatoes are tender.
- Remove the skillet from the heat.
- Add the eggs, cottage cheese, milk, garlic powder, smoked paprika, salt, and black pepper to a large mixing bowl and whisk until well blended.
- Divide the turkey sausage and sweet potato mixture evenly among the prepared muffin cups.
- Divide the cheddar cheese evenly among the muffin cups.
- Pour the egg mixture evenly over the fillings.
- Sprinkle the green onions over the tops.
- Bake for 20 to 22 minutes, or until the centers are set.
- Cool the egg bites in the pan for 5 minutes.
- Remove the egg bites from the muffin pan by running a thin knife around the edges.
Notes
Tips and Tricks
Cut the sweet potatoes small – Keep the cubes close to ¼ inch so they become tender before the egg bites go into the oven. Check the centers – The egg bites are ready when the centers are set and no longer appear wet. Let them cool briefly – Five minutes in the muffin pan helps them firm up enough to remove without tearing.Storing and Reheating
Refrigerator – Store cooled egg bites in an airtight container in the refrigerator for up to 4 days. Freezer – Freeze cooled egg bites in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. Microwave – Reheat 2 refrigerated egg bites for about 45 to 60 seconds, checking after 45 seconds. Oven – Reheat at 325°F until warmed through.Nutrition
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