Sweet potato breakfast bites are the perfect on the go breakfast. This recipe makes 10 bites at a time, which lasts 4-5 breakfasts, and they only take about 10 minutes of active time to make!
Lately I've been craving savory breakfasts, but they usually take a bit more planning and prep, so I end up going with oatmeal or smoothies. But my savory-tooth (get it? ha ha) got the best of me, which is why I made these sweet potato breakfast bites.
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The best part of this recipe is that you don't have to make breakfast bites out of the mixture. Form a few patties and saute them up for sweet potato black bean burgers, or crumble up the muffins and use as a salad topping. The possibilities are endless, as they should be!
This recipe is as easy as chop (red onion, bell pepper), mix (veggies, seasonings, binding ingredients), and throw in the oven!
Before you get to chopping and mixing you need a medium-sized roasted sweet potato. Just poke some holes in a sweet potato, wrap it in foil, throw it in the over at 400F and forget about it for ~1 hour. It's ready when it's oozing yummy sweetness (as seen in above picture) and softened throughout.
Since roasted sweet potatoes require planning ahead, I usually bake at least two at a time. I take the second potato, wrap it in the foil it was baked in, and throw it in the fridge for a max of 4-5 days. Sweet potatoes are perfect in bowls, savory breakfast oats, or smoothies (if you're feeling adventurous!)
I always rinse black beans to cut down on their sodium content, but damp beans can inhibit cohesive binding in mixes. So, I pat them down with a paper towel to remove excess moisture. For this recipe Ipress down on the beans (while they're covered in a paper towel) and mush them a bit.
Once you've got your ingredients all lined up, stir them together until you can form a cohesive shape that doesn't fall apart in your hands. If you find that it's too wet, add in a little extra oats. A little too dry? Mix in ½ of a flax egg.
Put ¼ cup mixture into well oiled muffin tins. You should be able to fill up at least 10 tins - if you prefer to have all 12 filled, just modify how much mix you put in each tin.
Bake at 400F for 35 minutes, and voila! You have sweet potato breakfast bites. Take them out of the tin and place on a cooling wrack.
These sweet potato breakfast bites are crisp and crunchy on the outside and super moist and delish on the inside. Store them in the fridge for an easy grab-and-go breakfast, or crumble a bite up on top of a salad. They also work so well in tacos! z
Sweet Potato Breakfast Bites
- Poke a few holes in a sweet potato and wrap in foil. Roast ~1 hour in 400F oven, or until softened throughout. Leave oven at 400F when sweet potato is done roasting.
- Prepare flax egg by combined 1 tbsp flax + 2 tbsp water. Mix well and let set for 2 minutes before using.
- Drain and rinse black beans. Pat with paper towel to remove excess water. Mash beans lightly, leaving some beans whole.
- Combine all ingredients in a medium bowl. Stir together with a wooden spoon, until a cohesive mixture forms. It should be soft and able to hold shape in your hand. If it is crumbly, try adding ½ a flax egg. If it is too runny, add in more oats.
- Oil a muffin tin. Spoon ¼ cup mixture into each tin for 10 sweet potato breakfast bites. Bake at 400 for 35 minutes, or until a toothpick inserted into a bite comes out clean. The muffins should be crispy on the outside and soft on the inside when done.
- If you prefer a firmer texture, don't mash the beans before adding them to the mix. Black beans can be exchanged for almost any other bean if you don't have any black beans in your cupboard.
- Add 1-2 cups of fresh greens for extra nutrients! Kale or spinach are great options; just make sure to chop it up a bit before adding it in.