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The foundation of the Sweet Potato Baked Egg Cups lies in the sweet potato base. To achieve the right texture and flavor, begin by choosing firm, unblemished sweet potatoes. The ideal size is medium, as they will fit perfectly in your muffin tins.

Baked Egg Cups with Sweet Potato

Start your day off right with Sweet Potato Baked Egg Cups, a nutritious and delicious breakfast option! This easy recipe combines the natural sweetness of sweet potatoes with protein-rich eggs, making it perfect for various dietary preferences. Packed with vitamins, fiber, and flavor, these baked egg cups are customizable with your favorite veggies and cheese. Ideal for busy mornings or brunch gatherings, they are both wholesome and satisfying. Explore the joys of cooking with this delightful dish!
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Ingredients
  

2 medium sweet potatoes, peeled and grated

6 large eggs

1/2 cup shredded cheddar cheese (or your favorite cheese)

1/4 cup diced bell peppers (any color you prefer)

1/4 cup diced red onion

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/4 teaspoon salt (to taste)

1/4 teaspoon black pepper (to taste)

Fresh herbs for garnish (chives or parsley)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a standard muffin tin with cooking spray or olive oil.

    Prepare Sweet Potato Base: In a large bowl, combine the grated sweet potatoes, garlic powder, smoked paprika, salt, and pepper. Mix until well combined.

      Form the Cups: Spoon the sweet potato mixture into each cup of the muffin tin, using your fingers to press it down and form a cup shape along the bottom and sides. Make sure there’s enough room in the center for the egg.

        Pre-bake Sweet Potato Cups: Bake the sweet potato cups in the preheated oven for about 15-20 minutes, or until they start to become tender and slightly golden.

          Prepare the Egg Mixture: In a separate bowl, whisk together the eggs, diced bell peppers, diced onion, and shredded cheese. Season with additional salt and pepper if desired.

            Fill the Cups: Carefully remove the muffin tin from the oven. Pour the egg mixture into each sweet potato cup, filling them about 3/4 full.

              Bake Again: Return the muffin tin to the oven and bake for another 15-20 minutes or until the eggs are set and slightly puffed.

                Cool and Serve: Once baked, let the egg cups cool in the pan for 5 minutes. Gently run a knife around the edges to loosen and then carefully remove the cups. Garnish with fresh herbs before serving.

                  Enjoy: Serve warm as a delicious breakfast, brunch, or snack option!

                    Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 6 servings