Baked Sweet Potato and Egg Cups are a delicious and nutritious breakfast made with grated sweet potatoes, eggs and spices baked in a muffin tin.
Ingredients
- Olive oil spray
- 2 1/2 cups peeled and grated, on large holes sweet potatoes (about 1 8-ounce potato)
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt, plus more to taste
- 1/8 teaspoon black pepper, plus more to taste,
- 1 ounce finely grated Pecorino cheese, 2 teaspoons reserved
- 6 large eggs
Directions
- Preheat over to 375°F. Spray a 6-cup non-stick muffin tin with oil spray and set aside.
- Toss grated sweet potato, thyme, 1/4 teaspoon salt, 1/8 teaspoon black pepper, onion powder and pecorino cheese (except for reserved 2 teaspoons) together in a mixing bowl to combine.
- grated sweet potato
- Divide potato mixture evenly into six portions (about 1/4 cup plus 1 tablespoon) and place each in a prepared muffin cups.
- Press mixture into the bottom and up along the sides of each cup to form a well making certain there are no open gaps.
- Spray the insides of the potato wells with olive oil spray. Transfer to oven and bake for 8 minutes.
- Remove muffin tin from oven, gently press the bottoms of the sweet potato cups and crack an egg into each.
- sweet potato egg nests
- Return tin to the oven and bake until white are set and yolk are cooked, 12 minutes for runny eggs, 14 for slightly hardened yolks.
- Let sit one minute before carefully removing using an off set spatula.
- Sprinkle with remains remaining pecorino and more salt and pepper to taste if desired.
