Description
Delicious Baked Sweet Potato and Egg Cups make a nourishing breakfast option perfect for busy mornings.
Ingredients
Scale
- 6 Large eggs (Egg alternatives can be used as well.)
- 1 large Sweet potato (Yields about 2½ cups grated.)
- 1 tablespoon Chopped fresh thyme (Swap with dried thyme at 1:3 ratio if needed.)
- 1/4 teaspoon Kosher salt (Adjust to taste, particularly if using salted cheese.)
- 1/8 teaspoon Black pepper (Freshly ground offers the most flavor.)
- 1 teaspoon Onion powder (Fresh onion works too, but may alter texture.)
- 1 tablespoon Olive oil spray (Can replace with non-stick spray or coconut oil.)
- 1/4 cup Pecorino cheese (Substitute with Parmesan or dairy-free option if desired.)
Instructions
- Preheat oven to 375°F (190°C). Spray a 6-cup muffin tin generously with olive oil spray to prevent sticking.
- In a large bowl, combine the grated sweet potatoes, thyme, salt, black pepper, onion powder, and most of the pecorino cheese. Mix well for a flavorful base.
- Divide the sweet potato mixture evenly among the muffin tin cups, pressing down firmly to create small wells.
- Pre-bake for 8 minutes to help set the base of the cups.
- Carefully crack one egg into each well and return the muffin tin to the oven. Bake for 12-14 minutes depending on yolk preference.
- Let sit for a minute, then sprinkle with reserved pecorino cheese, extra salt, and freshly cracked pepper before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 210 mg
Keywords: Baked Sweet Potato Egg