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Breakfast is often referred to as the most important meal of the day, and for good reason. A nutritious breakfast sets the tone for your energy levels, metabolism, and overall health throughout the day. When you start your morning with a meal rich in vitamins, minerals, and healthy fats, you fuel your body and mind for the challenges ahead. If you’re looking for a delicious and health-conscious breakfast option that will keep you satisfied, look no further than Maple Pecan Sweet Potato Breakfast Cups.

Maple Pecan Sweet Potato Breakfast Cups

Start your day right with Maple Pecan Sweet Potato Breakfast Cups! These delicious breakfast cups combine the natural sweetness of sweet potatoes with crunchy pecans and a hint of maple syrup, creating a satisfying meal that fuels your morning. Packed with nutrients, healthy fats, and protein, they're perfect for a cozy brunch or a quick grab-and-go option. Easy to make and customizable, these cups are a tasty way to enjoy a nutritious breakfast every day!
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Ingredients
  

2 medium sweet potatoes

1/2 cup pecans, finely chopped

1/4 cup pure maple syrup

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon pure vanilla extract

1/4 teaspoon sea salt

3 large eggs

1/2 cup unsweetened almond milk (or your preferred milk)

1/4 cup rolled oats (optional, for added texture)

Additional pecans and maple syrup for topping

Instructions
 

Preheat the Oven: Set your oven to 375°F (190°C) and lightly coat a muffin tin with non-stick cooking spray or line it with silicone liners for simple removal post-baking.

    Prepare the Sweet Potatoes: Use a fork to poke several holes in each sweet potato to allow steam to escape. Wrap them in aluminum foil and bake in the preheated oven for approximately 45 minutes, or until they are tender enough to be pierced with a fork. Once cooked, allow them to cool slightly before handling.

      Mash the Sweet Potatoes: Carefully cut open the baked sweet potatoes and scoop the flesh into a large mixing bowl. Use a potato masher or fork to mash the sweet potatoes until they are smooth and creamy.

        Combine the Ingredients: Into the mashed sweet potatoes, add the chopped pecans, maple syrup, ground cinnamon, ground nutmeg, vanilla extract, and sea salt. Stir the mixture until all ingredients are evenly incorporated. If you are opting for a heartier texture, gently fold in the rolled oats at this point.

          Incorporate Eggs and Milk: In a separate bowl, whisk together the eggs and almond milk until well combined. Pour this egg mixture into the sweet potato mixture, stirring thoroughly to ensure everything is evenly mixed.

            Fill the Muffin Tin: Using a spoon or a measuring cup, distribute the sweet potato mixture evenly into the prepared muffin cups, filling each cup about three-quarters full.

              Bake to Perfection: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the centers appear set and a toothpick inserted into the center comes out clean.

                Cool and Serve: Once baked, allow the breakfast cups to cool in the muffin tin for about 10 minutes. Carefully transfer them to a wire rack to cool slightly. Before serving, drizzle with extra maple syrup and top with additional pecans for a delightful finish.

                  Enjoy: These delightful breakfast cups can be savored warm or at room temperature. They also make for a fantastic meal prep option, so feel free to store any leftovers in an airtight container in the refrigerator for up to 5 days.

                    Prep Time, Total Time, Servings: 15 min | 1 hr | 12 servings