Baked Eggs in Sweet Potato Crusts
User Reviews
5
12 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 sweet potato shredded in a food processor to make 3 cups, large
- 1 salt pinch
- 1 teaspoon olive oil
- 2 teaspoons thyme fresh leaves
For the eggs:
- 12 egg fresh
- 12 tablespoons table cream light
- 1/2 teaspoon salt divided
- 1 teaspoon black pepper divided
- 4 teaspoons thyme optional, fresh leaves
- Parmesan Cheese optional, fresh, grated, 1/4 cup
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.
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Overall Rating
5
12 reviews
Excellent
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