Sweet Potato Cauliflower Omelet Cups are a delicious way to start the day!
Our make-ahead Sweet Potato Cauliflower Omelet Cups will be a huge hit with the whole family, and will save you time in the mornings! This post for Green Giant has been sponsored by BabbleBoxx, but as always, all opinions are my own. See my Disclosure Policy for more information. #GGVeggie #ad
I am not a morning person. At all. Ever. So when it comes to getting my family around in the morning for work and school, I need all the help I can get! I do a lot of prep on the weekend to give myself as much of a head start as possible. I love make-ahead meals because it makes my life so much easier. These Sweet Potato Cauliflower Omelet Cups are perfect thing to make for breakfast ahead of time, and you can sneak in a few extra veggies using Green Giant Veggie Tots. The recipe below includes ham, peppers and onions. You can swap out the ham for sausage if you prefer, or make a meatless version. If your kids are like mine, you can omit the veggies altogether and just make these with meat, cheese and eggs. These cups are so versatile!
Green Giant’s Veggie Tots are a family-friendly alternative to potato tots and French fries. Filled with broccoli or cauliflower, they’re an easy and fun way to get children to eat more veggies. I’m loving the new Sweet Potato & Cauliflower Veggie Tots. You can also find Corn Tots and Broccoli and Cheese Tots in your grocer’s freezer section. Download a $1 off coupon for Green Giant’s Veggie Tots here.
Sweet Potato Cauliflower Omelet Cups
This recipe makes 6 “muffins.” Here’s how to make Sweet Potato Cauliflower Omelet Cups:
2 tablespoons milk
1 cup ham, chopped
1 cup chopped vegetables, such as peppers and onions
18 Green Giant Sweet Potato & Cauliflower Tots, thawed
1/2 cup shredded cheese
Salt and Pepper to taste
Preheat the oven to 350-degrees F. Generously grease a muffin tin with butter.
Into each well, press three of the tots to form a bottom “crust.”
Top with ham and vegetables. Whisk together the eggs and milk and season with salt and pepper, if desired.
Slowly pour the egg mixture into each cup. Sprinkle with cheese.
Bake for 20-22 minutes until the eggs are set. Serve warm.
Store leftovers in an airtight container for up to 1 week.
More Breakfast Recipes: