Easy Baked Sweet Potato Breakfast Egg Cups

I could never get on board with egg cups. I always felt like they were a little sad and soggy when I warmed them up each morning, However, I came across an awesome recipe for an egg cup nestled in a hash brown crust and I was sold. I swapped out regular potatoes for sweet potatoes and although you can make a huge batch at the beginning of the week and heat them up each morning, I grate the sweet potato and keep it in a ziplock bag in the freezer and then make up the cups each day as I need them so their nests will be crispy. Just make sure you squeeze out any excess moisture each day from the potatoes before you add them to your muffin tin. Keep in mind that you're using 1 egg to 1 cup if you're making them daily.




For The Nests:  
1 medium sweet potato- grated
1 tsp garlic powder
1 tsp paprika
Pinch of salt & pepper

For The Filling:
12 Eggs
Pinch of salt & pepper
Diced Toppings of your choice: Mushrooms, chilis, ham, spinach, tomato, cheese, etc.


Pre-heat oven to 200 C and grease a 12 cup muffin tin using coconut oil or butter. Grate your sweet potato into a tea towel using a cheese grater and squeeze out excess liquid before putting it in a bowl. Add paprika, garlic powder, salt & pepper and mix well. Press the mixture into the muffin tins until the bottom and half of the sides are completely covered. 

If you're planning to make these in smaller batches, now is the time to put the rest of your potato in a ziplock bag for later.

Bake the potato nests in the pre-heated oven for 8-10 minutes until they are starting to get crispy. While they are cooking mix your eggs, salt and pepper. Pour the egg mixture into the cooked potato nests until they are 2/3 full. Sprinkle your chosen toppings into each cup and bake for 15-20 minutes or until they've risen and are set in the middle.




Laura HoyComment