Easy Baked Sweet Potato Egg Cups
Delicious and nutritious baked sweet potato egg cups perfect for a quick breakfast or meal prep, made with grated sweet potatoes, eggs, fresh herbs, and a touch of cheese.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2.5 cups peeled and grated sweet potatoes
- 2 teaspoons fresh thyme leaves, chopped
- 1 teaspoon onion powder
- 0.5 teaspoon kosher salt + more to taste
- 0.125 teaspoon black pepper + more to taste
- 1 ounce finely grated Pecorino cheese reserve 2 teaspoons for topping
- 6 large eggs
- spray olive oil spray
Instructions
Preparation Steps
- Preheat oven to 375°F. Spray a 6-cup non-stick muffin tin with olive oil spray and set aside.
- In a mixing bowl, toss grated sweet potato, thyme, 1/4 teaspoon salt, 1/8 teaspoon black pepper, onion powder, and Pecorino cheese (except reserved 2 teaspoons) to combine.
- Divide potato mixture evenly into six portions (about 1/4 cup plus 1 tablespoon) and place each in prepared muffin cups.
- Press mixture into the bottom and up the sides of each cup to form a well with no open gaps.
- Spray the insides of the potato wells with olive oil spray. Bake for 8 minutes.
- Remove muffin tin from oven, gently press bottoms of sweet potato cups, and crack an egg into each.
- Return tin to oven and bake until whites are set and yolks are cooked to preference, about 12 minutes for runny yolks or 14 minutes for slightly firmer yolks.
- Let sit for one minute before carefully removing cups using an offset spatula.
- Sprinkle with reserved Pecorino cheese and additional salt and pepper to taste before serving.
Notes
This recipe is great for breakfast or brunch and can be prepared ahead of time and reheated. Try adding bacon bits or your favorite cheese for variation.