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Home baked sweet potato egg cups Cheddar & Swiss & Gouda

baked sweet potato egg cups

This is a healthier version of eggs in a nest with sweet potatoes, eggs, and spices! Super easy to make and bake in a muffin tin. It's an extremely fun recipe to make with the fam. 


olive oil or olive oil spray
2.5 cups peeled and grated, on large sweet potatoes
2 teaspoons fresh thyme leaves, chopped
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
6 large eggs

Recipe Instructions

Step 1: Preheat over to 375°F. Spray a 6-cup non-stick muffin tin with oil spray and set it aside.
Step 2:  Toss grated sweet potato, thyme, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and pecorino cheese (except for reserved 2 teaspoons) together in a mixing bowl to combine.
Step 3: Divide potato mixture evenly into six portions (about 1/4 cup plus 1 tablespoon) and place each in prepared muffin cups.
Step 4: Press mixture into the bottom and up along the sides of each cup to form a well making certain there are no open gaps.
Step 5: Spray the insides of the potato wells with olive oil spray. Transfer to oven and bake for 8 minutes.
Step 6:  Remove muffin tin from the oven, gently press the bottoms of the sweet potato cups and crack an egg into each.
Step 7: Return the tin to the oven and bake until white is set and yolk is cooked, 12 minutes for runny eggs, 14 for slightly hardened yolks.
Step 8: Let sit one minute before carefully removing using an off-set spatula.
Step 9: Sprinkle with remains remaining pecorino and more salt and pepper to taste if desired.

The recipe and image are courtesy of Skinny Taste
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