Baked Sweet Potato and Egg Cups are a simple, nutritious breakfast made with grated sweet potatoes, eggs, and spices baked in a muffin tin.
Baked Sweet Potato Egg Cups
Breakfast in a hurry? Instead of your standard egg cup, make these sweet potato guys! Whisk together grated sweet potatoes with fresh thyme, a little salt, and pepper. Top with a spoonful of grated pecorino for an extra punch. Next, press a scoop or two into each muffin tin to form a nest and bake until they are pit-fry.
Finally, create an indentation in the center of each raw veggie mixture and crack one egg into ‘the nest,’ then return them to the oven for a few more minutes. The idea is to get the whites just firm while still maintaining runny yolks. Add a sprinkle of extra pecorino on top once they have been cooked. Sweet potato egg cups are great for a quick morning or weekend brunch. Enjoy!
Ingredients for Baked Sweet Potato Egg Cups
Cooking Directions
1. Preheat oven to 375°F and spray a 6-cup muffin tin with olive oil. Mix the grated potatoes, thyme, onion powder, salt, pepper, and most of the Pecorino cheese.
2. Divide the mixture into the muffin cups, pressing down to form nests.
3. Bake for 8 minutes, then press the centers down and crack an egg into each cup. Bake for an additional 12–14 minutes, depending on your preferred egg doneness.
4. Remove from the oven, sprinkle with remaining Pecorino, and serve.
Tips and Tricks
Benefits of This Recipe
Baked potato and egg cups provide a balanced breakfast rich in vitamins, fiber, and protein. They are simple to prepare and adaptable to different tastes.
Important Things About This Recipe
More Breakfast and Brunch Recipes
Baked Sweet Potato and Egg Cups Recipe
Ingredients
- Cooking spray
- 2 1/2 cups grated sweet potatoes from about one 8-ounce potato
- 2 teaspoons chopped fresh thyme
- 1 teaspoon onion powder
- 1/2 teaspoon salt kosher
- 1/8 teaspoon black pepper
- 1 ounce finely grated Pecorino cheese
- 6 large eggs
Instructions
- Preheat oven to 375°F and spray a 6-cup muffin tin with olive oil.
- Mix the grated sweet potatoes, thyme, onion powder, salt, pepper, and most of the Pecorino cheese.
- Divide the mixture into the muffin cups, pressing down to form nests.
- Bake for 8 minutes, then press the centers down and crack an egg into each cup.
- Bake for an additional 12–14 minutes, depending on your preferred egg doneness.
- Remove from the oven, sprinkle with remaining Pecorino, and serve.
Notes
- Cheese alternative: If you dont have Pecorino cheese, use its substitute, Parmesan. It tastes just as good and is the cheesy part of this!
- You control the doneness of your eggs—whether you like them more set or runny. Then, cook a little longer for firmer yolks.
- Meal Prep: You can absolutely make these egg cups ahead. I recommend making a big batch of these pancakes and tossing them in the freezer for those busy mornings.
- A sneaky way to get in more veggies is by… hiding it! Feel free to add spinach or any other favorite greens for a nutrient boost.
- Bigger flavors: Do not hesitate to try new herbs. Spruce up the flavor of these egg cups with rosemary, basil, or even oregano.
