Baked Sweet Potato Egg Cups

Baked sweet potato and egg cups are a delicious and nutritious breakfast of grated sweet potatoes, eggs, and spices that are baked in a muffin pan.

Baked sweet potato egg cups

A healthier version of eggs in a nest of grated sweet potatoes, seasoned with thyme, salt and pepper and mixed with pecorino, which gives the potatoes a pungent sweetness. The potatoes are baked in a muffin pan and then topped with an egg and baked a little longer. When you're done, sprinkle with more pecorino cheese and enjoy! For more sweet potato recipes, try these turkey and sweet potato frittata or this pan of sweet potato and chicken hash with eggs.

To shorten the preparation time, prepare the sweet potatoes with the grater attachment on your food processor. In addition, the machine makes nice long cutlets that are perfect for the potato cups. This recipe bakes in under 25 minutes depending on how you like your eggs. After cracking an egg in each cup, bake for 12 minutes if you want liquid yolks, or 14 minutes for a slightly harder yolk.

Is It Healthy To Eat Sweet Potatoes For Breakfast?

Sweet potatoes are a very healthy breakfast option. They're high in vitamins A and C, as well as minerals like potassium and calcium. Their high fiber content paired with the protein from egg and cheese will keep you full all day.

Tips for preparing meals:

These sweet potato and egg cups are great for starting the week baking and pulling out for breakfast. They can be kept in the refrigerator for up to a week. Microwave for 30 to 60 seconds to heat up.

Variations:

You can also use or leave out grated hard cheeses such as Parmesan, Asiago or Mexican cotija.
Swap the thyme for oregano or rosemary.

More Sweet Potato Recipes You'll Love:

Baked sweet potato and egg cups

132 Cals 8th protein 10 carbohydrates 6.5 Fats

Preparation time: fifteen min

Cooking time: 20th min

Total time: 35 min

Baked sweet potato and egg cups are a delicious and nutritious breakfast of grated sweet potatoes, eggs, and spices that are baked in a muffin pan.

Olive oil spray
2 1/2 cups peeled and grated, sweet potatoes (about 1 8-ounce potato) on large holes
2 teaspoon chopped fresh thyme leaves
1 teaspoon Onion powder
1/2 teaspoon kosher salt, plus more to taste
1/8 teaspoon black pepper, plus more to taste,
1 ounce finely grated pecorino cheese, 2 teaspoons reserved
6th Big eggs

Preheat to 375 ° F. Spray a 6-cup non-stick muffin pan with oil spray and set it aside.
Toss grated sweet potatoes, thyme, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and pecorino cheese (except reserved 2 teaspoons) together in a mixing bowl to combine.
Divide the potato mixture evenly into six servings (approx. 1/4 cup plus 1 tablespoon) and place each in a prepared muffin bowl.
Press the mixture into the bottom and up along the sides of each cup to make a well, making sure there are no open gaps.
Spray the insides of the potato wells with olive oil spray. Put in the oven and bake for 8 minutes.
Take the muffin pan out of the oven, gently press the bottom of the sweet potato cups, and crack one egg at a time.
Put the can back in the oven and bake until the whites are firm and the yolks are cooked, 12 minutes for liquid eggs, 14 minutes for lightly hardened yolks.
Let it sit for a minute before carefully removing it with an offset spatula.
Season with the rest of the pecorino cheese and more salt and pepper, if desired.

Portion: 1Egg cups, Calories: 132kcal, Carbohydrates: 10G, Protein: 8thG, Fat: 6.5G, Saturated fatty acids: 2.5G, Cholesterol: 190.5mg, Sodium: 207mg, Fiber: 1G, Sugar: 2G

Blue Smart Points: 2

Green Smart Points: 4th

Purple Smart Points: 1

Keywords: Egg nest, sweet potato and eggs, sweet potato breakfast recipes

Posted February 8, 2021 by Gina

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