Baked Eggs in Sweet Potato Crusts
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5.0
18 reviews
Excellent
Baked Eggs in Sweet Potato Crusts
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This recipe for Baked Eggs in Sweet Potato Crusts is lusciously delicious, super easy, healthy and takes only 15 mins to make! Serve it on a special day for breakfast in bed or make it for a crowd for a cozy Holiday morning brunch.
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Ingredients
For the crust:
- 2 large sweet potatoes shredded in a food processor to make 3 cups
- 1 pinch of salt
- 1 teaspoon olive oil
- 2 teaspoons fresh thyme leaves
For the eggs:
- 12 fresh eggs
- 12 tablespoons light table cream
- 1/2 teaspoon salt divided
- 1 teaspoon black pepper divided
- 4 teaspoons fresh thyme leaves (optional)
- **1/4 cup of fresh Parmesan cheese grated ** (optional)
Notes
- Adding a tablespoon of cream per egg before baking takes them to the next level.
- If you are making Baked Eggs in Sweet Potato Crusts for a crowd—say a Holiday brunch or potluck party - use a large baking pan or my standard muffin pan.
- To be on the safe side, make sure to line up your muffin pan with baking paper.
- For a cooked and yet still slightly runny egg yolk, bake the eggs for 10 mins.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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