Baked Sweet Potato Egg Cups
A healthier version of eggs in a nest made with grated sweet potatoes seasoned with thyme, salt, and pepper and mixed with pecorino, which adds a sharp sweetness to the potatoes. The potatoes bake in a muffin tin and then are topped with an egg and baked a little longer. When done, sprinkle with more pecorino and enjoy! For more sweet potato recipes, try this Turkey and Sweet Potato Frittata or these Skillet Sweet Potato Chicken Hash with Eggs. And if you want more egg muffin recipes, these Loaded Egg Muffins are perfect.
To shave off some prep time, use the grater attachment on your food processor to prepare the sweet potatoes. Plus, the machine makes nice long shreds, which are perfect for the potato cups. This recipe bakes in under 25 minutes, depending on how you like your eggs. After you crack an egg in each cup, bake for 12 minutes if you want runny yolks or 14 for a slightly harder yolk.
Is it healthy to eat sweet potatoes for breakfast?
Sweet potatoes are a very healthy breakfast option. They’re high in vitamins A and C and minerals like potassium and calcium. Their high fiber content paired with the protein from the egg and cheese will keep you full throughout the day.
Meal Prep Tips:
These sweet potato and egg cups are great to bake at the beginning of the week and pull out as needed for breakfast. They will keep in the refrigerator for up to a week. To reheat, microwave for 30 to 60 seconds until warm.
Variations:
Feel free to use any hard grated cheese, like Parmesan, asiago, or Mexican cotija or leave it out. Swap the thyme for oregano or rosemary.
More Sweet Potato Recipes You’ll Love:
Smashed Sweet Potatoes Slow Cooker Chicken Enchilada Stuffed Sweet Potatoes Turmeric Roasted Chicken Sweet Potatoes Slow Cooker Chickpea and Sweet Potato Stew Air Fryer Sweet Potato Fries
