Baked Sweet Potato and Egg Cups Recipe

I absolutely love this Baked Sweet Potato and Egg Cups Recipe because it feels like a cozy little breakfast hug made just for you. The combination of tender, slightly sweet potatoes with perfectly baked eggs nestled inside a crispy, cheesy cup just never gets old. It’s the kind of recipe that’s simple yet impressive, great for busy mornings or a weekend brunch with friends.

When I first tried this recipe, I was blown away by how easy it was to prepare and how those little cups kept their shape beautifully while baking. You’ll find that it’s a healthy, nutritious breakfast that’s packed with flavor and texture—and bonus: you can customize it to your liking without any fuss. Trust me, this Baked Sweet Potato and Egg Cups Recipe is worth making on repeat.

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Ingredients You’ll Need

This Baked Sweet Potato and Egg Cups Recipe uses simple, fresh ingredients that work beautifully together to make a wholesome breakfast. Grab fresh sweet potatoes and quality eggs for the best results, plus a little fresh thyme to brighten it up.

• Olive oil spray: Makes sure the sweet potato cups don’t stick to your muffin tin—keeps cleanup super easy.
• Sweet potatoes: Peeled and grated, they form the sturdy, slightly sweet base—choose firm ones for best texture.
• Fresh thyme leaves: Adds an herby freshness that pairs perfectly with sweet potatoes.
• Onion powder: Gives subtle savory depth without overpowering the dish.
• Kosher salt and black pepper: Essential for seasoning all the layers just right.
• Pecorino cheese: Finely grated, it melts into the potato for a salty, tangy kick—reserve a bit for topping!
• Large eggs: The star filling—baked gently until just set for a beautiful texture.

Variations

I like to mix things up with this Baked Sweet Potato and Egg Cups Recipe depending on what’s in my fridge. It’s a great base recipe, so feel free to add your favorite herbs, swap cheeses, or sneak in veggies for extra color and flavor.

• Add some greens: When I want to bulk them up, I toss in chopped spinach or kale into the sweet potato mixture—adds a nice pop of color and nutrients.
• Swap cheese: I’ve tried cheddar, feta, and even smoked gouda instead of pecorino—each brings a unique twist.
• Spice it up: A pinch of smoked paprika or chili flakes adds a subtle kick if you like a bit of heat in the morning.
• Make it vegan: I haven’t tried letting the sweet potato cups shine solo without eggs, but using tofu scramble inside works well as an egg substitute.

How to Make Baked Sweet Potato and Egg Cups Recipe

Step 1: Prepare Your Muffin Tin and Sweet Potato Mixture

First things first, preheat your oven to 375°F. Then, spray a 6-cup non-stick muffin tin generously with olive oil spray—this is key to keeping the sweet potato cups from sticking later on. In a mixing bowl, toss together your grated sweet potatoes, chopped fresh thyme, onion powder, salt, black pepper, and finely grated Pecorino cheese (minus the reserved 2 teaspoons). Mixing these ingredients well ensures every bite has balanced flavor and that the cheese binds the cups nicely.

Step 2: Shape and Bake the Sweet Potato Cups

Divide your sweet potato mixture evenly between the muffin tin cups—about 1/4 cup plus a tablespoon for each. Press the mixture firmly into the bottom and up the sides of each cup to form a neat, even well. Make sure there are no gaps, or the egg might leak out during baking! Give the inside of each cup a quick spray of olive oil again for a crispy finish. Pop the muffin tin into the oven and bake for 8 minutes until the edges start to crisp and set.

Step 3: Add Eggs and Finish Baking

Remove the muffin tin and gently press the bottom of each sweet potato cup—that helps compact them just right. Crack one large egg into each cup, being careful not to break the yolk if you prefer it runny. Return the tin to the oven and bake again: about 12 minutes for runny yolks or 14 minutes if you want them slightly firmer. You’ll know they’re done when the whites are fully set but the yolks still jiggle a little.

Step 4: Garnish and Serve

Once out of the oven, let the cups sit for a minute to settle—this also helps them release easily from the muffin tin. Sprinkle the remaining grated Pecorino cheese on top along with extra salt and pepper to taste. Use an offset spatula to carefully lift each cup out. And voilà! You have these beautiful, flavorful Baked Sweet Potato and Egg Cups ready to enjoy.

How to Serve Baked Sweet Potato and Egg Cups Recipe

Garnishes

I often sprinkle fresh chopped parsley or chives over my Baked Sweet Potato and Egg Cups Recipe to add a fresh, bright note. A dash of hot sauce or a drizzle of pesto also amps up the flavor if you want to switch things up.

Side Dishes

I love pairing these egg cups with a simple green salad dressed in lemon vinaigrette or a side of roasted cherry tomatoes for a light but satisfying meal. If you’re feeling indulgent, some avocado slices or a piece of crusty toast round it out perfectly.

Creative Ways to Present

For brunch parties, I like to serve these Baked Sweet Potato and Egg Cups Recipe on a wooden board lined with fresh herbs and edible flowers—it makes the whole spread look homemade and inviting. You can also use colorful muffin liners for a festive touch, especially during holidays.

Make Ahead and Storage

Storing Leftovers

I usually pop leftover cups into an airtight container and refrigerate them for up to 3 days. They stay tasty and hold their shape well, making for a quick grab-and-go breakfast when mornings are hectic.

Freezing

Freezing these works like a charm! After baking and cooling completely, I wrap each cup tightly in plastic wrap and place them in a freezer-safe container. They keep well for up to 2 months and defrost quickly overnight in the fridge.

Reheating

For the best texture, I reheat mine in the oven at 350°F for about 10 minutes or until warmed through. If you’re in a hurry, the microwave works too—just cover the cups with a damp paper towel to keep them moist while heating.

FAQs

Final Thoughts

This Baked Sweet Potato and Egg Cups Recipe has quickly become a staple in my kitchen for its simplicity, health benefits, and comforting flavors. If you want a breakfast that feels special but doesn’t require a ton of effort, give this a try. I guarantee once you make these, you’ll find yourself making them again and again—your mornings will thank you!

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