These Sweet Potato Baked Egg Cups are a fun and tasty breakfast treat! They have creamy eggs baked inside soft sweet potato cups, making them both healthy and filling.
These little cups are great for busy mornings. I love whipping up a batch for the week—it’s like having a yummy, easy meal ready to go! 🥚🍠
Key Ingredients & Substitutions
Sweet Potato: The star of this dish! Use a large sweet potato for a proper cup shape. If you want a change in flavor, you can swap for butternut squash or even zucchini, although cooking times may vary.
Eggs: Four large eggs make these cups nice and hearty. You could use egg whites or a vegan egg substitute if you’re watching cholesterol or prefer a plant-based option.
Olive Oil: This adds flavor and helps the sweet potatoes not stick. If you’re out, any cooking oil will do, or use butter for a richer taste.
Fresh Herbs: I love using thyme or parsley for a fresh kick. Dried herbs can work, but fresh really brightens the dish. You could even skip herbs if you prefer.
How Do You Ensure the Sweet Potato Cups Hold Their Shape?
Creating sturdy sweet potato cups is key for this recipe! Here’s how to make sure they come out just right:
- Slice the sweet potato thinly (about 1/8 inch) for even cooking and better cup formation.
- Grease the muffin tin well so the cups come out easily without sticking.
- Arrange the slices snugly, overlapping slightly to prevent gaps. This helps hold the egg securely.
- Bake the sweet potato cups just until they soften—don’t overcook them before adding the egg!
Sweet Potato Baked Egg Cups
Ingredients You’ll Need:
For the Egg Cups:
- 1 large sweet potato
- 4 large eggs
- 1-2 tablespoons olive oil or cooking spray
- Salt, to taste
- Freshly ground black pepper, to taste
For the Garnish:
- Fresh herbs (such as thyme, parsley, or chives), optional
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25-30 minutes to cook. So, in just under an hour, you’ll have warm, delicious Sweet Potato Baked Egg Cups ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will get it nice and ready for the sweet potato cups!
2. Prepare the Sweet Potato:
Peel the sweet potato and slice it into roughly 1/8-inch thick rounds or strips. If you opt for strips, you can weave them together to create a sturdy cup shape inside your muffin tin.
3. Grease the Muffin Tin:
Lightly grease each muffin cup in the tin with olive oil or cooking spray. This step helps the sweet potato cups come out easily after baking!
4. Form the Sweet Potato Cups:
Now, arrange the sweet potato slices inside each muffin cup, pushing them up the sides to form a cup shape. Don’t leave any big gaps; you want the egg to stay inside nicely.
5. Bake the Sweet Potatoes:
Bake the sweet potato-lined muffin tin for about 10-15 minutes. You want the sweet potato to soften a bit but not cook all the way through yet.
6. Add the Eggs:
Carefully remove the muffin tin from the oven. Crack one egg into each sweet potato cup, taking care not to break the yolk.
7. Season the Eggs:
Sprinkle each egg with a pinch of salt and freshly ground black pepper to enhance the flavor. Yum!
8. Bake Again:
Return the muffin tin to the oven and bake for another 12-15 minutes. Keep an eye on them! You want the egg whites to be set and the yolks cooked to your liking (around 12 minutes for runny yolks).
9. Remove and Garnish:
Once done, carefully take the muffin tin out of the oven. Gently remove the egg cups and garnish them with fresh herbs if you like.
10. Serve and Enjoy:
Serve these warm and enjoy your tasty and nutritious Sweet Potato Baked Egg Cups! They’re perfect for breakfast or a light meal any time. Bon appétit!
Can I Use Other Vegetables Instead of Sweet Potatoes?
Absolutely! Butternut squash or zucchini can make great substitutes. Just keep in mind that cooking times might vary; for instance, zucchini may need less time to soften.
Can I Prepare These Egg Cups in Advance?
Yes! You can prepare the sweet potato cups a day in advance and store them in the refrigerator. In the morning, simply add the eggs and bake them when you’re ready to eat!
How Do I Store Leftover Egg Cups?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the microwave or warm them in the oven until heated through.
What’s the Best Way to Ensure the Eggs Cook Evenly?
Make sure to pre-bake the sweet potato cups enough so they’re sturdy before adding the eggs. Additionally, avoid overfilling them to prevent spilling. Check the eggs a minute or two before the recommended cooking time to make sure they’re done to your preference!
