These Sweet Potato Baked Egg Cups are a tasty and fun breakfast option! With a soft sweet potato base and fluffy eggs baked right on top, they’re both nutritious and filling.
Plus, they’re super easy to make! Just roast the sweet potato, crack in some eggs, and pop them in the oven. Perfect for busy mornings or when you want a cozy brunch! 🍳🥔
Key Ingredients & Substitutions
Sweet Potato: This is the star ingredient! Sweet potatoes are naturally sweet and work great for creating the base for the egg cups. If you can’t find sweet potatoes, regular potatoes or squash can be good alternatives, but they will change the flavor a bit.
Eggs: Large eggs are perfect for this dish, but if you’re looking for a lighter version, egg whites or egg substitutes can also be used instead. Just be aware that the texture and flavor will be different.
Olive Oil: Using olive oil helps with browning and flavor. If you’d prefer, you can swap it for coconut oil or avocado oil, which are also great options for high-heat cooking.
Seasonings: Salt and pepper are essential for enhancing flavor. If you like a little kick, try adding chili powder or cayenne instead of smoked paprika!
How Do You Get the Sweet Potato Cups Crispy?
The key to crispy sweet potato cups is removing the moisture before baking. After shredding, squeezing out as much water as you can is crucial. This makes sure that they bake up crunchy rather than soggy.
- Shred the sweet potato and place it in a towel. Twist the towel to really get out the moisture.
- Also, avoid baking at too low a temperature. Stick to 400°F (200°C) for crispy edges.
- Press the sweet potato firmly when forming the cups to help them hold together better as they bake.
With these tips, you’ll have perfect Sweet Potato Baked Egg Cups that are delightful, crispy, and full of flavor!
Sweet Potato Baked Egg Cups
Ingredients You’ll Need:
- 1 large sweet potato (about 1 to 1.5 pounds)
- 4 large eggs
- 1 tablespoon olive oil or cooking spray
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: 1/4 teaspoon garlic powder or smoked paprika for seasoning
- Fresh herbs for garnish (such as parsley or cilantro), chopped
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and about 30 minutes of cooking time, so you can have a delicious breakfast ready in around 40 minutes!
Step-by-Step Instructions:
1. Preheat Your Oven:
Begin by preheating your oven to 400°F (200°C). This ensures that it’s hot enough for the sweet potato cups to become crispy.
2. Prepare the Sweet Potato:
Next, peel the sweet potato and use a coarse grater to shred it. This is what will create the base for your egg cups.
3. Remove Excess Moisture:
Take the shredded sweet potato and place it in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as you can—this is the key to crispy cups!
4. Grease the Muffin Tin:
Lightly grease a muffin tin with olive oil or spray it with cooking spray. This will help your cups come out easily after baking.
5. Form the Sweet Potato Cups:
Evenly divide the shredded sweet potato among 4 muffin cups. Press the mixture firmly against the bottom and up the sides of each cup to shape them.
6. Bake the Cups:
Place the muffin tin in the oven and let the sweet potato cups bake for about 15 minutes, until the edges are starting to get crispy and the sweet potato is tender.
7. Add the Eggs:
Once baked, carefully remove the muffin tin from the oven. Crack one egg into each sweet potato cup. This is where the magic happens!
8. Season the Eggs:
Sprinkle salt, pepper, and any optional seasonings like garlic powder or smoked paprika over each egg to enhance the flavor.
9. Bake Again:
Return the muffin tin to the oven and bake for an additional 10–15 minutes. You want the egg whites set while keeping the yolks slightly runny, but you can adjust the time if you prefer fully cooked yolks.
10. Cool and Remove:
After baking, remove the muffin tin from the oven and let the cups cool for a few minutes. Gently remove the sweet potato cups from the muffin tin, using a spoon if needed.
11. Garnish and Serve:
Finally, garnish your baked egg cups with freshly chopped herbs and serve them warm. Enjoy this nutritious and tasty treat!
These Sweet Potato Baked Egg Cups are not only delicious but also packed with nutrients, making them a perfect choice for breakfast or brunch. Enjoy every bite!
Can I Use Leftover Sweet Potatoes?
Absolutely! If you have leftover cooked sweet potatoes, simply mash or chop them and skip the shredding step. You can press the cooked sweet potatoes into the muffin tin before adding the eggs.
What If I Don’t Have a Muffin Tin?
No worries! You can use a ramekin or any oven-safe dish to create these baked egg cups. Just ensure they have enough depth to hold the sweet potato and egg mix securely.
Can I Make These Egg Cups Ahead of Time?
Yes! You can prepare the sweet potato cups in advance and store them in the fridge for up to 2 days. Just add the eggs and bake them fresh before serving for the best texture.
How Do I Store Leftovers?
Store any leftover egg cups in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the microwave for 30 seconds to 1 minute or until heated through.
