Looking for a sweet potato breakfast recipe? Try this baked sweet potato egg muffin cup recipe.
This sweet potato breakfast recipe make a delicious and nutritious breakfast made with grated sweet potatoes, eggs and spices baked in a muffin tin.
Sweet Potato Breakfast Recipe: Muffin Cups
Ingredients
▢Olive oil spray
▢2 1/2 cups peeled and grated, on large holes sweet potatoes (about 1 8-ounce potato)
▢2 teaspoons chopped fresh thyme leaves
▢1 teaspoon onion powder
▢1/2 teaspoon kosher salt, plus more to taste
▢1/8 teaspoon black pepper, plus more to taste,
▢1 ounce finely grated Pecorino cheese, 2 teaspoons reserved
▢6 large eggs
Instructions (makes 6 servings)
• Preheat oven to 375°F. Spray a 6-cup non-stick muffin tin with oil spray and set aside.
• Toss grated sweet potato, thyme, 1/4 teaspoon salt, 1/8 teaspoon black pepper, onion powder and pecorino cheese (except for reserved 2 teaspoons) together in a mixing bowl to combine.
• Divide potato mixture evenly into six portions (about 1/4 cup plus 1 tablespoon) and place each in a prepared muffin cups.
• Press mixture into the bottom and up along the sides of each cup to form a well making certain there are no open gaps.
• Spray the insides of the potato wells with olive oil spray. Transfer to oven and bake for 8 minutes.
• Remove muffin tin from oven, gently press the bottoms of the sweet potato cups and crack an egg into each.
• Return tin to the oven and bake until white are set and yolk are cooked, 12 minutes for runny eggs, 14 for slightly hardened yolks.
• Let sit one minute before carefully removing using an offset spatula.
• Sprinkle with remains remaining pecorino and more salt and pepper to taste if desired.
Nutrition (for 1 egg cup)
Calories: 132 kcal,
Carbohydrates: 10 g,
Protein: 8 g,
Fat: 6.5 g
Fiber: 1 g,
Sugar: 2 g
Click here for full sweet potato breakfast recipe.
