Sweet Potato Baked Egg Cups The Perfect Make-Ahead Breakfast Idea
Sweet Potato Baked Egg Cups are a simple and tasty way to start your day. These little cups combine tender roasted sweet potatoes with eggs baked right inside, creating a…
Tip: save now, cook later.Sweet Potato Baked Egg Cups are a simple and tasty way to start your day. These little cups combine tender roasted sweet potatoes with eggs baked right inside, creating a perfect mix of creamy and slightly crisp textures. They’re naturally sweet from the potatoes and comforting with the eggs, making them an easy, wholesome breakfast option that’s as lovely to look at as they are to eat.
I love making these ahead of time because they save so much morning hassle. You can prepare a batch on the weekend and just heat one or two cups quickly when you’re ready to eat. It’s such a nice feeling knowing breakfast is already taken care of! Plus, they’re versatile—you can add your favorite herbs, cheese, or veggies to mix things up depending on what you have on hand.
One of my favorite ways to enjoy Sweet Potato Baked Egg Cups is with a side of fresh fruit or a small dollop of salsa for a little zing. They’re great for busy mornings, packed lunches, or even a quick snack. These egg cups have become a morning staple for me because they strike that perfect balance between something hearty and something light. I think you’ll find they become a go-to, too!
Key Ingredients & Substitutions
Sweet Potato: This is the base that shapes your egg cups. Its natural sweetness pairs wonderfully with eggs. If you don’t have sweet potatoes, try regular potatoes or butternut squash for a similar texture and taste.
Eggs: The star protein in this dish. Make sure they are fresh for the best texture and flavor. For a lower cholesterol option, you can use egg whites or a plant-based egg substitute.
Cheese: This is optional but adds a creamy and melty richness. Cheddar or mozzarella work well. If avoiding dairy, try a vegan cheese or leave it out.
Fresh Herbs: Parsley or cilantro add a fresh burst of flavor and color. Feel free to swap with chives, basil, or green onions based on what you have.
How Do You Form and Bake the Sweet Potato Cups So They Hold Their Shape?
Simply slicing the sweet potato thinly is key. Use a vegetable peeler or mandoline for thin, flexible strips.
- Grease your muffin tin so the cups don’t stick.
- Overlap the strips, pressing gently to line each cup fully and form a solid base and sides.
- Bake them first for 10 minutes to soften and start crisping. This helps the cups hold their shape before adding eggs.
- After adding eggs, bake until cooked but not overdone to keep texture just right.
This two-step baking helps prevent soggy edges and makes the cups easy to remove without breaking. Patience here pays off with a beautiful, sturdy cup!
Equipment You’ll Need
- Muffin tin – essential for shaping the sweet potato cups and holding the eggs neatly.
- Vegetable peeler or mandoline – makes thin sweet potato slices that bend easily without breaking.
- Oven – for baking both the sweet potato cups and eggs evenly.
- Knife – to loosen the edges after baking for easy removal of the egg cups.
- Cooking spray or brush – prevents sticking and helps the sweet potato crisp up.
Flavor Variations & Add-Ins
- Add cooked bacon or sausage bits for a meaty boost that pairs great with sweet potatoes and eggs.
- Mix in chopped spinach or kale for extra greens and color inside the egg cups.
- Try different cheeses like feta or pepper jack for varied flavor profiles.
- Sprinkle smoked paprika or chili flakes for a little smoky heat if you like some spice.
How to Make Sweet Potato Baked Egg Cups
Ingredients You’ll Need:
Main Ingredients:
- 1 large sweet potato
- 6 large eggs
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup shredded cheese (cheddar, mozzarella, or your choice) – optional
- Fresh herbs (such as parsley or cilantro), chopped for garnish
- Cooking spray or olive oil for greasing the muffin tin
Time You’ll Need:
About 5 minutes to prep the sweet potatoes and eggs, then 10 minutes to pre-bake the sweet potato cups, followed by 12-15 minutes to bake the eggs. In total, it takes around 30 minutes to make this recipe from start to finish.
Step-by-Step Instructions:
1. Prepare the Sweet Potato Cups:
Preheat your oven to 375°F (190°C). Lightly grease a 6-cup muffin tin with cooking spray or olive oil. Peel the sweet potato and slice it into thin, long strips about 1/8 inch thick using a vegetable peeler or mandoline. Line each muffin cup by shaping the sweet potato strips into a circular cup, overlapping strips as necessary to form sturdy walls.
2. Pre-Bake the Cups:
Bake the sweet potato-lined muffin tin for about 10 minutes. This softens the potatoes and starts crisping the edges to help the cups hold their shape.
3. Add Eggs and Seasonings:
Remove the tin from the oven carefully. Crack one egg into each sweet potato cup. Sprinkle with salt and pepper to taste, adding cheese if you like for extra flavor and creaminess.
4. Bake Until Eggs Set:
Return the muffin tin to the oven and bake for another 12-15 minutes. The egg whites should set firm while yolks remain slightly runny, or bake longer if you prefer fully cooked yolks.
5. Cool, Garnish, and Serve:
Let the egg cups cool for a few minutes. Run a knife around each edge to loosen and remove gently. Garnish with freshly chopped herbs such as parsley or cilantro for a fresh touch. Serve warm.
6. Make-Ahead Tips:
Allow the egg cups to cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving, making busy mornings much easier!
Can I Use Frozen Sweet Potato for This Recipe?
It’s best to use fresh sweet potatoes for this recipe, as frozen ones tend to be mushy and won’t hold their shape as well. If you only have frozen, thaw and drain them thoroughly before slicing, but the texture may be less crisp.
Can I Make These Egg Cups Ahead of Time?
Absolutely! These egg cups store well in an airtight container in the fridge for up to 3 days. Just reheat gently in the microwave or oven before serving for a quick, nutritious breakfast.
How Do I Get the Sweet Potato Cups to Hold Their Shape?
Slicing the sweet potato thinly and overlapping the strips when lining the muffin tin is key. Pre-baking the cups for 10 minutes helps soften and crisp them so they stay firm when you add the eggs.
What Can I Add to Customize These Egg Cups?
You can mix in cooked bacon, sausage, or veggies like spinach for extra flavor and nutrients. Try different cheeses like feta or add spices such as smoked paprika or chili flakes to suit your taste.