These protein-packed breakfast egg cups make meal prepping and eating on-the-go exciting with three different flavors: chipotle sweet potato, verde, and fajita. They're bound to help your morning, commute, or pre-lunch meetings go smoother.

To make chipotle sweet potato egg cups:

1. Preheat oven to 350F. Generously spray 12 cups of a regular muffin tin with cooking spray.
2. Peel the sweet potato. Using a box grater, grate the peeled sweet potato so it resembles shredded cheese. This should yield about 2 1/2-3 cups of shredded sweet potato.
3. In a medium bowl, add the shredded sweet potato, Parmesan cheese, black pepper, salt, chipotle powder, garlic powder, and onion powder. Mix together with a fork until fully combined.
4. Scoop about 1/4 cup of the sweet potato mixture into the bottom of each muffin cup. Press down and up the sides to form a crust.
5. Carefully crack an egg into each muffin cup. Sprinkle the tops with a small pinch of black pepper. Bake for 15-18 minutes, until the whites of the eggs are cooked through and the yolks are cooked to your liking. Let cool for 10 minutes, then use a toothpick and a spoon to loosen the sides and lift them out.

To make verde egg cups:

1. Preheat oven to 350F. Generously spray 12 cups of a regular muffin tin with cooking spray.
2. In a large bowl or measuring cup, whisk together the eggs and set aside. Pour the diced green chiles into a large mesh strainer and press down with the back of a spoon to remove as much of the moisture as possible.
3. In a medium bowl, add the drained diced green chiles, shredded mozzarella cheese, black pepper, onion powder, garlic powder, and salt. Mix together with a fork until fully combined. Evenly distribute and scoop the green chile mixture into each muffin cup.
4. Fill each muffin cup about three quarters full with whisked eggs. Sprinkle the tops with a small pinch of chopped cilantro. Bake for 18-20 minutes, until the the eggs are cooked through. Let cool for 10 minutes, then use a toothpick and a spoon to loosen the sides and lift them out.

To make fajita egg cups:

1. Preheat oven to 350F. Generously spray 12 cups of a regular muffin tin with cooking spray.
2. In a large bowl or measuring cup, whisk together the eggs and set aside. Cut and dice the bell peppers, making sure to discard the tops.
3. In a medium bowl, add the diced bell peppers, shredded mozzarella cheese, salt, black pepper, paprika, onion powder, garlic powder, and ground cumin. Mix together with a fork until fully combined. Evenly distribute and scoop the bell pepper mixture into each muffin cup.
4. Fill each muffin cup about three quarters full with whisked eggs. Bake for 18-20 minutes, until the the eggs are cooked through. Let cool for 10 minutes, then use a toothpick and a spoon to loosen the sides and lift them out.

Farm Team Tips

These egg cups can all be made ahead and reheated as needed. To store in the fridge for up to 5 days, place the muffins in an airtight container until ready to eat. When you’re ready to heat them up, heat them in the microwave in 15-second increments on high until they’re completely warmed through.

If you’re making a large batch and you don’t think you’ll finish all of them in 5 days, you can also freeze them. Once completely cooled, individually wrap each egg cup with plastic wrap, then place all the cups in a freezer-safe zip top storage bag and freeze. Reheat in the microwave on high in 15-second increments until fully warmed through.