Servings
Font
Back
Baked Eggs in Sweet Potato Crusts
5 from 12 votes

Baked Eggs in Sweet Potato Crusts

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.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 12 servings
Calories: 128 kcal
Course: Breakfast, Brunch
Cuisine: American

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.