Introducing your new morning commute breakfast: spicy, filling, protein-packed egg cups seasoned to perfection with chipotle powder. The grated sweet potato and cheese help hold everything together, making these three-bite bundles of flavor the perfect choice when you're on-the-go and sans utensils.

Directions

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.

Farm Team Tips

These egg cups can 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.