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Easy Baked Sweet Potato Egg Cups Recipe

Sweet Potato Egg Cups

These Easy Baked Sweet Potato Egg Cups are a practical and delicious breakfast option, combining sweet potato and eggs for a fulfilling meal that’s easy to prepare and clean up.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 cups
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Sweet Potato Base
  • 1 large sweet potato About 2 to 2 1/2 cups shredded
  • 1 pinch salt
  • 1 pinch pepper
  • 1 teaspoon oil For greasing muffin tin
Egg Cups
  • 6 large eggs Adjust based on muffin size

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Grease a muffin tin well.
  3. Shred the sweet potato and toss with salt, pepper, and a little oil.
  4. Press about 2 tablespoons of the mixture into each muffin cup to create nests.
Baking
  1. Bake the sweet potato nests for 10 to 12 minutes to soften them.
  2. Crack an egg into each nest and bake for another 10 to 14 minutes.
  3. Check for doneness; aim for fully set yolks if desired.
Cooling and Serving
  1. Let the cups rest for 5 minutes before removing them from the muffin tin.

Notes

Best served warm. Experiment with toppings like chives, hot sauce, or cheese for added flavor. Can be made ahead for quick breakfasts throughout the week.