Sweet soft potatoes full of warm delicious egg yolks and buttery flavors make this both delicious and rewarding. Warm cups of rich sweet potatoes that burst with flavor that is delicious, tasty and good to the last bite. Sweet Potatoes egg cups are easy to make and are perfect with a nice tear of French bread to set the table for a fine breakfast or brunch selection. This affordable and easy to make selection is perfect on any occasion. The creamy rich buttery flavors partner perfectly with the natural sweetness of the potato. We enjoy this recipe and how delicious the kitchen smells as these ingredients will steam with flavor and sweet appeal.
Watch this video and follow the detailed instructions below to put a dainty satisfying egg treat to the table today. Like and share this or any of my recipes you find interesting from the growing catalog of tasty menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Simple to make and easy to follow recipe that is perfect for a self made treat or to enjoy with coffee on a lazy Sunday morning. Thanks for visiting and see you again soon.
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Clean, peel & grate the potatoes. Then place them in a bowl.
Add salt, pepper, onion, garlic and combine everything together.
Scoop ¼ cup grated potatoes and place them in the muffin tins.
Gently press the potato hash on the bottom and work to form up sides making cups. Optional: Squeeze the potatoes to remove excess liquid.Preheat the oven to 400°F (218°C). Coat the muffin tin with olive oil cooking spray. Place muffin tins in the oven and bake for 15 minutes.
Remove the muffin pan (tin) and turn down the heat to 375°F (190°C). Highly recommended: Open the oven to let out the heat out. Add 1 egg to each muffin tin cup.
Then bake for 10 minutes for runny yolk, 12 minutes for jammy or 14 minutes for a slightly hardened yolk.
When ready, use a butter knife or fork to gently remove the muffins from the pans cups.
Season with salt, black pepper, Parmesan cheese or fresh parsley.
Enjoy!
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Baked Sweet Potato Egg Cups
Equipment
- 12 Muffin Tin
Ingredients
- 1 lb sweet potatoes peeled & shredded
- 12 large eggs cold
- ½ tsp salt
- ½ tsp onion powder
- ½ tsp black pepper
- ½ tsp fresh thyme
Instructions
- Preheat the oven to 400°F (218°C). Coat the muffin tin with olive oil cooking spray.
- Clean, peel & grate the potatoes. Then place them in a bowl. Add salt, pepper, onion, garlic and combine everything together. Scoop ¼ cup grated potatoes and place them in the muffin tins. Gently press the potato hash on the bottom and work to form up sides making cups. Optional: Squeeze the potatoes to remove excess liquid.
- Place muffin tins in the oven and bake for 15 minutes.
- Remove the muffin pan (tin) and turn down the heat to 375°F (190°C). Highly recommended: Open the oven to let out the heat out.
- Add 1 egg to each muffin tin cup. Then bake for 10 minutes for runny yolk, 12 minutes for jammy or 14 minutes for a slightly hardened yolk. When ready, use a butter knife or fork to gently remove the muffins from the pans cups.
Season with salt, black pepper, Parmesan cheese or fresh parsley. Enjoy!
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