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Sweet Potato Egg Cups in a Muffin Tin Recipe

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4 from 86 reviews

These Sweet Potato Egg Cups are a delicious and nutritious breakfast option that combines grated sweet potato crusts with baked eggs, seasoned with smoked paprika, thyme, garlic powder, and chives. Baked in a muffin tin, these savory cups are perfect for meal prep or a quick morning meal, offering a delightful mix of flavors and textures in under 30 minutes.

  • Total Time: 30 minutes
  • Yield: 12 servings

Ingredients

Sweet Potato Crust

  • 3 cups grated sweet potatoes (about 1 – 1.5 medium sweet potatoes)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dry thyme
  • Salt to season

Egg Mixture

  • 12 eggs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground pepper
  • 1 tablespoon diced chives (for garnish)

Instructions

  1. Preheat and prepare: Preheat your oven to 375 degrees F. Lightly spray a 12-cup muffin tin with cooking spray to prevent sticking.
  2. Season sweet potatoes: In a large bowl, combine the grated sweet potatoes with smoked paprika, dry thyme, and salt. Use your hands to mix well, ensuring the spices are evenly distributed.
  3. Form crusts: Press the seasoned grated sweet potatoes firmly into the bottom of each muffin tin cup, creating a crust layer in each.
  4. Par-bake crusts: Bake the sweet potato crusts in the preheated oven for 10 minutes to start cooking and firm up the base.
  5. Add eggs: Remove the muffin tin from the oven and carefully crack one egg into each sweet potato crust.
  6. Season eggs: Sprinkle garlic powder and ground pepper over each egg portion evenly.
  7. Bake to desired doneness: Return the muffin tin to the oven and bake for 10 minutes for runny yolks or about 13 minutes for firmer yolks depending on your preference.
  8. Remove and loosen: Once baked, take the tin out of the oven. Run a knife gently around the edges of each cup to loosen them from the tin.
  9. Garnish and serve: Garnish each egg cup with diced chives. Serve immediately or store in an airtight container in the refrigerator for later.

Notes

  • Make sure to press the sweet potato firmly into the muffin tin to help it hold together during baking.
  • You can customize seasonings to your taste by adding herbs like rosemary or spices like cumin.
  • These egg cups can be refrigerated for up to 4 days and reheated in the microwave for quick breakfasts.
  • Use fresh sweet potatoes for best texture; frozen grated sweet potatoes may be too watery.
  • If preferred, add cheese or cooked bacon bits into the cups before baking for extra flavor.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/sweet-potato-egg-cups-in-a-muffin-tin-recipe/