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To create the perfect egg mixture for your Sweet Potato Baked Egg Cups, begin by cracking the desired number of eggs into a mixing bowl. For a standard recipe, 6-8 large eggs will suffice, depending on how many cups you're preparing. Use a whisk to beat the eggs until they are fully combined and smooth, ensuring a fluffy texture when baked.

Baked Egg Cups with Sweet Potato

Start your day off right with Sweet Potato Baked Egg Cups, a nutritious and delicious breakfast option! These bite-sized delights combine the natural sweetness of sweet potatoes with protein-rich eggs, cheese, and your favorite veggies, making them perfect for busy mornings or brunch gatherings. Rich in vitamins and minerals, they can be easily customized to fit any dietary preference. Whip up this simple recipe to enjoy a satisfying meal that’s both healthy and tasty!
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Ingredients
  

2 medium sweet potatoes, peeled and grated

6 large eggs

1/2 cup shredded cheddar cheese (or your preferred cheese variety)

1/4 cup diced bell peppers (choose any color you prefer for vibrancy)

1/4 cup diced red onion

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/4 teaspoon salt (adjust to taste)

1/4 teaspoon black pepper (adjust to taste)

Fresh herbs for garnish (such as chives or parsley)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). While the oven heats, lightly grease a standard muffin tin using cooking spray or a drizzle of olive oil to prevent sticking.

    Prepare the Sweet Potato Base: In a large mixing bowl, combine the grated sweet potatoes, garlic powder, smoked paprika, salt, and black pepper. Stir the mixture well until all ingredients are evenly incorporated.

      Form the Cups: Take spoonfuls of the sweet potato mixture and firmly pack them into each cup of the muffin tin. Use your fingers to create a cup shape, pressing the mixture down along the bottom and up the sides. Ensure you leave enough space in the center for the eggs later.

        Pre-bake the Sweet Potato Cups: Place the muffin tin into the preheated oven and bake the sweet potato cups for 15-20 minutes, or until they begin to soften and take on a light golden color.

          Prepare the Egg Mixture: While the cups are baking, whisk together the eggs in a separate bowl. Add in the diced bell peppers, diced red onion, and shredded cheese. Season the mixture with additional salt and pepper according to your taste preferences.

            Fill the Cups: Carefully take the muffin tin out of the oven. Pour the prepared egg mixture into each of the sweet potato cups, filling them approximately 3/4 full to allow for any rising as they bake.

              Bake Again: Return the muffin tin to the oven and bake for another 15-20 minutes, or until the eggs are fully set and have slightly puffed up.

                Cool and Serve: Once baked, allow the egg cups to cool in the muffin tin for about 5 minutes. Use a knife to gently run around the edges of each cup to loosen them before carefully removing the cups from the tin.

                  Garnish and Enjoy: Before serving, sprinkle fresh herbs on top for a pop of color and flavor. These egg cups are perfect warm and can be enjoyed for breakfast, brunch, or as a delightful snack!

                    Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 6 servings