Baked Sweet Potato Egg Cups
Dainty breakfast treats that are rich with egg yolk nestled in a sweet potato bed.
Servings: 12
Calories:
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.