Baked Sweet Potato Egg Cups
Breakfast doesn’t have to be boring! Try mixing up your usual eggs by adding a crunchy sweet potato crust. This recipe is easy, tasty, and nutritious!
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Baked Sweet Potato Egg Cups
prep time: 15 min
cook time: 20 min
Ingredients
Olive oil spray
2 1/2 cups peeled and grated, on large holes sweet potatoes (about 1 8-ounce potato)
2 tsps chopped fresh thyme leaves
1 tsp onion powder
1/2 tsp kosher salt, plus more to taste
1/8 tsp black pepper, plus more to taste,
1 ounce finely grated Pecorino cheese, 2 teaspoons reserved
6 large eggs
Preparation
Preheat over to 375°F. Spray a 6-cup non-stick muffin tin with oil spray and set it aside.
Toss grated sweet potato, thyme, 1/4 teaspoon salt, 1/8 teaspoon black pepper, onion powder, and pecorino cheese (except for reserved 2 teaspoons) together in a mixing bowl to combine.
Divide potato mixture evenly into six portions (about 1/4 cup plus 1 tablespoon) and place each in prepared muffin cups.
Press mixture into the bottom and up along the sides of each cup to form a well making certain there are no open gaps.
Spray the insides of the potato wells with olive oil spray. Transfer to oven and bake for 8 minutes.
Remove muffin tin from the oven, gently press the bottoms of the sweet potato cups and crack an egg into each.
Return the tin to the oven and bake until white are set and the yolk is cooked, 12 minutes for runny eggs, 14 for slightly hardened yolks.
Let sit one minute before carefully removing using an off-set spatula.
Sprinkle with remains remaining pecorino and more salt and pepper to taste if desired.
Note: A great addition to this recipe would be to top each cup with your favorite microgreen for a boost of nutrition and color!
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