Hola Mi Gente,

Week three of Whole-30 has me in such a good rhythm with meal-prepping! I’ve always been a little hesitant to do a whole lot of meal-prepping, well…because my tastebuds are snobs and I like to let them choose daily what they’re craving. BUT anytime I worked a 9-5, and any time our diet looks a little different **cough, cough, Whole 30**, it is just ridiculously helpful to stay organized and ahead of schedule when it comes to planning our food.

Nowadays, Ben and I mostly work from home, but on the days that he does go into the office in the middle of the week, I like to make batches of food to make his breakfasts and lunches a little easier to pack. As I’m planning those grab-and-go meals, I like to make sure they are as nutrient-dense and filling as possible.

A Weird Side Note About Me:

I have SUPER vivid dreams. Like, sometimes I feel like I could write screenplays based on my dreams. They are intricate, and have incredible plot-twists sometimes. It’s actually not my favorite thing in the world, though, because sometimes I wake up tired from all the things happening in my brain while I was sleeping. Because of my job, and the fact that I spend A LOT of my time in the kitchen, I often dream a lot about food and cooking. At least once a night, food makes an appearance in my dreams. Sometimes it’s really good food, sometimes I have a recurring dream that I over salt everything in a dinner I’ve prepared for President Obama (yeah, my subconscious has high aspirations for my food 🤣). Last week though, I had a dream about making these breakfast cups. If I worked for someone other than myself, I would probably bill that as over-time for sure. BUT since I am my own boss, when I woke up, I made a note in my phone about my dream to test it out the next week.

And here I am, a week later, rambling about my weird dream-life, BUT also kind of thrilled with these results. Before I share the recipe, I want to share some of the things I LOVE about this recipe:

• It’s literally SO customizable! Don’t like sweet potato? Sub for red potatoes. Don’t have leftover Roast? Use whatever your have on hand– crisped up bacon, tofu, or shredded chicken; it’s literally such a good way to use up your leftovers and minimize your food waste! Can’t have eggs? Skip them and just load with another protein.
• The shaved effect of the sweet potato makes this have the texture of a sort of buttery pastry dough, with subtle sweet tones. Ben came home talking about how the texture of the sweet potato was the perfect shell. And when you’re on Whole-30 or are living that gluten free life, anything remotely close to pastry dough is a win!
• YOU MAKE IT IN ONE PAN. Seriously, y’all. When you’re done, you will wash the knife, the peeler, your cutting board, and your muffin pan.
• It’s ready in 12 minutes! So, it’s totally do-able in the hour before you go to bed, and won’t take up too much of your meal-prepping time on a Sunday.

And now, to let the pictures speak for themselves!

There you have it folks! I’m literally so glad my wild dreams paid off to create this beauty, to add to our meal-prepping repertoire! If you’re looking for a more gluten-ated make-ahead breakfast, I highly recommend my Coconut Almond Butter Banana Bread or Breakfast Pizza.

Love, love, love (for food dreams and meal prep),

Sweet Potato Breakfast Cups

An easy one-pan breakfast full of nutritious and delicious bites!

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings 6

Ingredients

  

• 6 Eggs
• 1 Large Sweet Potato Shaved into thin slices
• 1/2 C Avocado or Olive Oil
• 1 TBSP Garlic Salt
• 3 C Leftover Meat I used leftover 'Ben's Favorite Roast' but you could use whatever protein you have on hand
• 2 C Kale OR Spinach

Instructions

 

• Preheat oven to 400 degrees. Slice your sweet potato, and using a vegetable peeler, peel into thin slices. Mix olive oil and garlic salt together and brush onto (you could also toss it together in a bowl) sweet potato slices. Layer the sweet potato around muffin tin, and add a layer of greens. Repeat this process 4-6 times, add a large spoonful of whatever meat or protein you like. Crack an egg into each muffin tin, sprinkle with salt, and bake for 10 minutes. Set oven to a high broil and broil for an additional 1-2 minutes, or until the edges of the sweet potato are golden and crisp. Allow to cool for 10 minutes, serve, and enjoy (or pack up for your weekly breakfasts)!

Mary-Beth Johnson

Mary-Beth is a creative, food-obsessed, Georgia transplant living Chicago. She is proudly and fiercely Latina, and more specifically Chapina. In her day to day she is a food educator to students around Chicagoland aged 3 to 80+, both virtually and in-person. She is passionate about cultivating the truth that every person has an understanding of food that deserves being brought to the table, and that time in the kitchen can be sacred, passionate, and an act of love for self and others. Outside the kitchen you can find her at the intersections of infertility, chronic illness, and a deep love for the dignity of all humans. She hopes to create a space that is holistic about the role of food in the social, political, relational, and physiological dynamics of our world.