Baked Sweet Potato and Egg Cups
"Baked Sweet Potato and Egg Cups offer a delightful and wholesome start to your day. These tasty treats are crafted from shredded sweet potatoes, combined with eggs and your favorite spices, then baked to perfection in a muffin tin."
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Ingredients
- Olive oil spray
- 2 1/2 cups peeled and grated
- 1/8 teaspoon black pepper
- 1 ounce finely grated Pecorino cheese
- 6 large eggs
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
Instructions
- 1
Begin by preheating your oven to 375°F. Lightly coat a 6-cup non-stick muffin tin with cooking spray and set it aside for later use.
- 2
In a mixing bowl, combine the shredded sweet potato, thyme, 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, onion powder, and most of the pecorino cheese, reserving 2 teaspoons for later.
- 3
Evenly distribute the sweet potato mixture into six portions, approximately 1/4 cup plus 1 tablespoon each, and place each portion into the prepared muffin cups.
- 4
Firmly press down the mixture to form a base and push it up the sides of each cup, ensuring there are no gaps.
- 5
Lightly spray the inside of the sweet potato wells with olive oil spray. Place the muffin tin in the oven and bake for 8 minutes.
- 6
After 8 minutes, take the muffin tin out of the oven, gently press down the centers of the sweet potato cups, and crack an egg into each one.
- 7
Place the tin back in the oven and bake until the egg whites are set and the yolks reach your desired doneness—approximately 12 minutes for runny yolks and 14 minutes for a firmer consistency.
- 8
Allow the cups to cool for one minute before carefully lifting them out with an offset spatula.
- 9
Finish by sprinkling the reserved pecorino on top, and add additional salt and pepper to taste if you wish.