These sweet potato baked egg cups are a yummy and clever way to start your day! Soft, naturally sweet potato forms the perfect little bowl for fluffy eggs, veggies, and spices.
Who knew breakfast could be this fun? I love making a batch to enjoy all week—just pop them in the microwave for a tasty warm-up. They’re easy, tasty, and oh so cute!
Key Ingredients & Substitutions
Sweet Potato: This is the star of the dish! Sweet potatoes are naturally sweet and nutritious. You can swap them for other root vegetables like butternut squash or acorn squash if needed.
Eggs: Large eggs work best here, but if you’re avoiding eggs, try using silken tofu as a substitute. Just blend it until smooth and pour it into the sweet potato cups!
Olive Oil: A light drizzle of olive oil keeps everything from sticking. If you’re out, cooking spray or melted coconut oil also does the trick!
Seasonings: Salt and pepper are essentials. Feel free to play around with spices like paprika or garlic powder for extra flavor. If you love a kick, jalapeños can be a great addition!
How Do I Get the Sweet Potatoes to Hold Their Shape?
Shaping the sweet potato cups is key. To ensure they hold their shape, slice them evenly to about 1/4 inch thick. Gently press them into the muffin tin, but don’t mash them too hard—let them create their natural bowl! Bake them for about 8-10 minutes until soft but not mushy. This step gives them a sturdy form to hold the eggs.
- Preheat your oven to 400°F (200°C) and prep your muffin tin.
- Press the slices gently, creating a slight edge around the top to hold the egg.
- Keep an eye on the bake time; removing them too soon can make them too fragile!
Sweet Potato Baked Egg Cups
Ingredients You’ll Need:
For The Egg Cups:
- 1 large sweet potato
- 4 large eggs
- 1 tbsp olive oil (or cooking spray)
- Salt, to taste
- Black pepper, to taste
- Red chili flakes, to taste (optional)
- Fresh parsley or cilantro, chopped (for garnish)
How Much Time Will You Need?
This recipe takes approximately 15 minutes to prepare and around 20 minutes to bake. In total, you should set aside about 35-40 minutes to enjoy these delicious egg cups.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures it’s hot enough to perfectly bake those sweet potatoes and eggs!
2. Prepare the Sweet Potato:
Peel the sweet potato using a vegetable peeler. Then slice it into rounds that are about 1/4 inch thick. Make sure they’re uniform in thickness for even cooking—this helps them hold their shape when baking.
3. Grease the Muffin Tin:
Grab a muffin tin and lightly grease each cup with olive oil or cooking spray. This prevents sticking and makes removing the egg cups easier once they’re done.
4. Shape the Sweet Potato Cups:
Press each sweet potato slice into the muffin cups to create cup shapes. You don’t want to mash them too much—just enough to make a nice bowl for your eggs!
5. Bake the Sweet Potato Cups:
Now, place the muffin tin in the oven and bake the sweet potato slices for about 8-10 minutes, or until they begin to soften. This step is key to ensuring they hold the egg nicely.
6. Add the Eggs:
Carefully take the muffin tin out of the oven. Crack an egg into each sweet potato cup, taking care to keep the yolk intact. It’s okay if the white spills a bit—it adds to the rustic look!
7. Season the Eggs:
Sprinkle salt, black pepper, and red chili flakes (if using) over the eggs for flavor. Don’t be shy—seasoning enhances the taste!
8. Final Baking:
Return the muffin tin to the oven and bake for another 10-12 minutes. Keep an eye on them; you want the egg whites to be set but the yolks to still be slightly runny. If you prefer firmer yolks, bake a little longer.
9. Garnish:
Once done, take the egg cups out of the oven. Garnish them with chopped parsley or cilantro for a fresh touch and a pop of color!
10. Cool and Serve:
Allow the cups to cool slightly before removing them. Use a spoon or spatula to carefully lift them out of the muffin tin. Serve warm and enjoy your nutritious and delightful sweet potato baked egg cups! They’re perfect for breakfast or a snack anytime!
Can I Use Other Types of Potatoes?
Yes, while sweet potatoes are ideal for their flavor and texture, you can use other varieties like Yukon gold or red potatoes. Just make sure they are sliced thin enough to fit in the muffin tin and bake properly!
Can I Make These Egg Cups in Advance?
Absolutely! You can prep the sweet potato cups ahead of time, store them in the fridge, and add the eggs right before baking. They keep well for about 2-3 days in the fridge. Just reheat them a bit before cracking the eggs for a fresh taste.
How Should I Store Leftovers?
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the microwave or place them back in the oven until warmed through.
Can I Use Egg Whites or Egg Substitutes?
Yes! You can use just egg whites if you prefer a lighter option. For substitutes, consider silken tofu blended until smooth, which adds a similar texture, or egg substitutes like flaxseed meal mixed with water for a vegan-friendly version.
