Since my 3 year old announced that my Sweet Potato Egg Puffs were his favorite muffins, I have looked at egg puffs in a whole new light. He is right; they are light and fluffy like muffins, but they have very little flour and sugar, making them a healthier alternative. They also come together very quickly and cook in 15 minutes. They are perfect for days when I want to fix my kids a hot breakfast but am short on time.
- 4 large eggs
- ½ cup pureed pumpkin
- 3 teaspoons coconut palm sugar (or brown sugar)
- 1 tablespoon cornstarch (or 2 tablespoons flour)
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ⅛ teaspoon nutmeg
- ⅛ teaspoon salt
- Grease ramekins. Preheat oven to 400 degrees.
- Add all of the ingredients to a medium bowl. Use a whisk to thoroughly combine the ingredients.
- Divide the mixture between 4 – 4 ounce ramekins or 3 – 6 ounce* ramekins.
- Place ramekins on a baking sheet and cook for about 15 minutes or until they are puffed up, with golden tops, and an inserted toothpick comes out clean.
My daughter says she prefers eggs when she can’t taste them, so this is her favorite way to eat eggs in the morning.
Do you have a fast and easy recipe for when you want to make a hot breakfast from scratch, but don’t have a lot of time?