Baked Sweet Potato and Egg Cups Recipe

If you’re craving a breakfast that feels cozy, nutritious, and just a little bit fancy, you’re going to adore this Baked Sweet Potato and Egg Cups Recipe. I absolutely love how these little pockets come out perfectly crispy on the edges with a silky egg in the center—it’s like a bite of comfort and elegance all at once. Whether you’re meal prepping for the week or serving brunch for friends, these cups are a total crowd-pleaser and so simple to make!

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Ingredients You’ll Need

The best part about the Baked Sweet Potato and Egg Cups Recipe is how simple yet flavorful the ingredients are. I always look for a plump, sweet potato to get a lovely natural sweetness, and fresh thyme really elevates the whole dish.

• Olive oil spray: Helps crisp up the sweet potato cups and prevents sticking without extra calories.
• Sweet potatoes (peeled and grated): Use a large-hole grater to get the best texture — it cooks evenly and crisps up nicely.
• Fresh thyme leaves: Adds an herby brightness you might not have expected but will come to love.
• Onion powder: This packs subtle savory depth without overpowering the delicate sweet potato.
• Kosher salt and black pepper: Essential for seasoning; don’t be shy to adjust to your taste.
• Pecorino cheese (finely grated): Imparts a salty, nutty tang that contrasts beautifully with the sweet potato.
• Large eggs: The star of the show protein-wise, gently baked right inside the potato cups.

Variations

I love to tweak this Baked Sweet Potato and Egg Cups Recipe depending on what’s in my fridge or the season. It’s a fantastic base that welcomes creativity, so you can really make it your own.

• Add fresh herbs like rosemary or chives: When I swapped thyme for rosemary once, it gave the cups a piney hint that my family adored.
• Mix in cooked bacon or sausage: For a heartier version, crumble cooked breakfast meat into the potato mixture before baking—it’s pure savory bliss.
• Dairy-free option: Swap the Pecorino cheese for nutritional yeast for a cheesy flavor without dairy, perfect for vegan or lactose-intolerant friends.
• Spice it up: Toss in some smoked paprika or a pinch of cayenne if you want to warm up the flavor profile.

How to Make Baked Sweet Potato and Egg Cups Recipe

Step 1: Prep your oven and muffin tin

First things first, preheat your oven to 375°F. Then spray a 6-cup non-stick muffin tin thoroughly with olive oil spray. This step is crucial because you want the sweet potato cups to release easily without breaking apart when you remove them later.

Step 2: Mix and season the sweet potato

In a mixing bowl, toss your grated sweet potatoes with fresh thyme leaves, onion powder, kosher salt (start with 1/4 teaspoon), black pepper (about 1/8 teaspoon), and most of the finely grated Pecorino cheese, saving a little to sprinkle later. I love how this blend layers savory notes with the natural sweetness of the potato. Make sure to mix everything well so your seasoning is evenly distributed.

Step 3: Shape the cups

Divide the potato mixture evenly among the six muffin cups—roughly 1/4 cup plus 1 tablespoon per cup. Use your fingers or the back of a spoon to press and mold the mixture into the bottom and up the sides of each muffin cavity. This is the step I discovered really makes a difference: make sure you press firmly so there aren’t any gaps, or the eggs can leak out while baking, which can be messy and tricky.

Step 4: Par-bake the cups

Give the insides of those potato wells a quick spray with olive oil. This extra oil helps crisp up the edges beautifully. Then bake the cups in the oven for about 8 minutes. You’ll notice the sweet potato starting to firm up and get golden, which is your cue that they’re ready for the eggs.

Step 5: Add the eggs and bake again

Remove the muffin tin from the oven and gently press the bottoms of the sweet potato cups again to reinforce their shape—trust me, it helps! Carefully crack one egg into each cup. Try to keep the yolk centered. Pop them back into the oven and bake for 12 minutes if you prefer runny yolks, or up to 14 minutes for slightly firmer yolks. If you’ve tried this recipe, you know those perfectly baked eggs are what make these cups so irresistible.

Step 6: Finish and serve

Let the cups rest for a minute once out of the oven—it helps them set just enough to lift them out cleanly. Use an offset spatula to carefully remove each cup from the tin. Sprinkle with the reserved Pecorino cheese and add more salt and pepper to taste. I often double-check seasoning here because baking sweet potatoes can mellow flavors slightly.

How to Serve Baked Sweet Potato and Egg Cups Recipe

Garnishes

I love topping these cups with a sprinkle of fresh thyme or chopped chives to brighten the flavors and add a pop of color. A dusting of additional grated Pecorino cheese right before serving adds an irresistible salty kick. Sometimes, a little drizzle of hot sauce or a dash of smoked paprika gives an exciting twist, especially when sharing with friends who love a bit of heat.

Side Dishes

My go-to sides with these egg cups are sautéed spinach or a simple mixed green salad dressed lightly with lemon vinaigrette. Fresh fruit like berries or sliced avocado on the side balance the richness and keep breakfast fresh and bright. I’ve also served them alongside crispy turkey bacon for an extra protein boost on special weekends.

Creative Ways to Present

For brunch parties, I’ve arranged these cups on a rustic wooden board with small bowls of garnishes—everything from sliced avocado, hot sauce, chopped herbs, to different cheeses—letting guests customize their bites. They also look adorable nestled inside colorful silicone muffin liners, adding a festive touch. Trust me, these little details make a big impression!

Make Ahead and Storage

Storing Leftovers

I usually store leftover baked sweet potato and egg cups in an airtight container in the fridge for up to 3 days. I find they keep their shape and flavor quite well, making busy mornings so much smoother—just grab one, and you’re ready to go.

Freezing

Freezing works out surprisingly well for this recipe. After baking, let the cups cool completely, then freeze individually on a tray before transferring to a sealed freezer bag. This way, you can pull out just how many you need. They freeze best without eggs, so I often freeze just the potato cups and add fresh eggs when I bake from frozen. This keeps the texture ideal.

Reheating

When reheating leftovers, I pop them in a preheated oven at 350°F for about 8–10 minutes until warmed through and the edges crisp back up. You can also microwave on medium power for about 1 minute, but I prefer the oven method to keep that crispness intact. If reheating frozen cups, thaw in the refrigerator overnight first.

FAQs

Final Thoughts

This Baked Sweet Potato and Egg Cups Recipe holds a special spot in my breakfast rotation because it’s simple, satisfying, and endlessly adaptable. When I first tried it, I was amazed at how a few ingredients could come together to make something this comforting yet elegant. I’m confident you’ll enjoy making and sharing these—with their crispy edges and silky yolks, they’re just so fun to eat. Give them a try next weekend, and I promise they’ll become your new favorite breakfast too.

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