Description

Baked Sweet Potato and Egg Cups are a wholesome and flavorful breakfast option featuring grated sweet potatoes seasoned with fresh thyme, onion powder, and pecorino cheese, baked into crisp cups and filled with perfectly cooked eggs. This recipe offers a nutritious, easy-to-make meal that combines the natural sweetness of sweet potatoes with the richness of eggs, ideal for a satisfying morning start.

Ingredients

Scale

Sweet Potato Mixture

Olive oil spray
2 1/2 cups peeled and grated 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 (reserve 2 teaspoons for topping)

Eggs

6 large eggs

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Instructions

Preheat and Prepare Muffin Tin: Preheat oven to 375°F. Spray a 6-cup non-stick muffin tin with olive oil spray and set aside.
Combine Sweet Potato Mixture: In a mixing bowl, toss grated sweet potatoes, chopped fresh thyme, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, onion powder, and all but 2 teaspoons of finely grated Pecorino cheese until evenly combined.
Form Sweet Potato Cups: Divide the mixture evenly into the six prepared muffin cups, about 1/4 cup plus 1 tablespoon per cup. Press the mixture firmly onto the bottom and up the sides of each cup to create a well, ensuring no gaps remain.
Pre-bake Sweet Potato Cups: Lightly spray the insides of each sweet potato well with olive oil spray. Transfer the muffin tin to the oven and bake for 8 minutes to partially cook and set the cups.
Add Eggs and Bake: Remove the muffin tin from the oven. Gently press the bottoms of each sweet potato cup to compact them, then carefully crack an egg into each cup.
Finish Baking Eggs: Return the muffin tin to the oven and bake for 12 minutes for runny yolks or 14 minutes for slightly firmer yolks, until the egg whites are fully set.
Cool and Serve: Let the egg cups rest for 1 minute. Using an offset spatula, carefully remove each cup from the tin. Sprinkle the reserved Pecorino cheese on top and season with additional salt and black pepper to taste before serving.

Notes

These egg cups make a great portable breakfast or brunch option.
For variation, add chopped cooked bacon, spinach, or bell peppers to the sweet potato mixture.
Ensure to press the sweet potato mixture firmly to prevent egg leakage during baking.
Cooking time can be adjusted to preference for yolk consistency.
Use a non-stick or well-oiled muffin tin for easy removal of cups.

Nutrition

Serving Size: 1 egg cup
Calories: 132 kcal
Sugar: 2 g
Sodium: 207 mg
Fat: 6.5 g
Saturated Fat: 2.5 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 8 g
Cholesterol: 190.5 mg