Baked Sweet Potato and Egg Cups

Name: Baked Sweet Potato and Egg Cups
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: Olive oil spray; 2 1/2 cups peeled and grated; 2 teaspoons chopped fresh thyme leaves; 1 teaspoon onion powder; 1/2 teaspoon kosher salt; 1/8 teaspoon black pepper; 1 ounce finely grated pecorino cheese; 6 large eggs

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4.7

141 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
6 servings
Calories
132 kcal
Course
Breakfast, Others
Cuisine
American

Baked Sweet Potato and Egg Cups

Iris Warren

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Baked Sweet Potato and Egg Cups are a delicious and nutritious breakfast made with grated sweet potatoes, eggs and spices baked in a muffin tin.

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Ingredients

Servings

Olive oil spray
2 1/2 cups peeled and grated (on large holes sweet potatoes (about 1 8-ounce potato))
2 teaspoons chopped fresh thyme leaves
1 teaspoon onion powder
1/2 teaspoon kosher salt (plus more to taste)
1/8 teaspoon black pepper (plus more to taste,)
1 ounce finely grated pecorino cheese (2 teaspoons reserved)
6 large eggs

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Instructions

Preheat over to 375°F. Spray a 6-cup non-stick muffin tin with oil spray and set aside.
Toss grated sweet potato, thyme, 1/4 teaspoon salt, 1/8 teaspoon black pepper, onion powder and pecorino cheese (except for reserved 2 teaspoons) together in a mixing bowl to combine.
Divide potato mixture evenly into six portions (about 1/4 cup plus 1 tablespoon) and place each in a prepared muffin cups.
Press mixture into the bottom and up along the sides of each cup to form a well making certain there are no open gaps.
Spray the insides of the potato wells with olive oil spray. Transfer to oven and bake for 8 minutes.
Remove muffin tin from oven, gently press the bottoms of the sweet potato cups and crack an egg into each.
Return tin to the oven and bake until white are set and yolk are cooked, 12 minutes for runny eggs, 14 for slightly hardened yolks.
Let sit one minute before carefully removing using an off set spatula.
Sprinkle with remains remaining pecorino and more salt and pepper to taste if desired.

Nutrition Information

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Serving 1egg cup Calories 132kcal (7%) Carbohydrates 10g (3%) Protein 8g (16%) Fat 6.5g (10%) Saturated Fat 2.5g (13%) Cholesterol 190.5mg (64%) Sodium 207mg (9%) Fiber 1g (4%) Sugar 2g (4%)