Baked Sweet Potato and Egg Cups
User Reviews
4.7
Baked Sweet Potato and Egg Cups
Description
Baked Sweet Potato and Egg Cups begin by mixing grated sweet potatoes with fresh thyme, onion powder, kosher salt, black pepper, and pecorino cheese to add a salty tang. This mixture is pressed into muffin cups shaped like nests and sprayed with olive oil before a short initial bake to crisp and firm up. Eggs are then cracked into each cup and baked until egg whites are set and yolks cooked to your liking, creating a contrast between the crisp potato edges and tender egg.
The pecorino cheese scattered inside and on top adds a subtle sharpness that complements the sweet potato’s natural sweetness. The thyme brings a fresh herb aroma that ties the ingredients together. These cups serve well as a breakfast or brunch item, easily picked up and eaten, or paired with a side salad for light lunch fare.
The recipe suggests gently pressing the cups before adding eggs to ensure even cooking. Using a non-stick muffin tin and spraying with oil helps release the cups neatly after baking. Timing the egg baking controls yolk consistency, ranging from runny to slightly firm.
Ingredients
- olive oil spray form
- 2 1/2 cups peeled and grated (on large holes sweet potatoes (about 1 8-ounce potato))
- 2 teaspoons thyme chopped fresh 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 pecorino cheese 2 teaspoons reserved, finely grated
- 6 egg large
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
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 132 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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