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5.0 from 18 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
5 mins
Total Time
25 mins
Servings: 12 servings
Calories: 128 kcal
Course: Breakfast , Brunch
Cuisine: American

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.