Description
Sweet potato egg cups are a healthy and delicious breakfast option. They combine sweet potatoes and eggs for a protein-packed meal.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and grated
- 4 large eggs
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1 tbsp olive oil
- 2 tbsp chopped fresh parsley
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin.
- Mix grated sweet potatoes with olive oil, salt, pepper, and paprika.
- Press the sweet potato mixture into the muffin cups to form a base.
- Bake for 15 minutes until slightly crispy.
- Crack one egg into each sweet potato cup.
- Bake for another 10-12 minutes until the eggs are set.
- Garnish with chopped parsley before serving.
Notes
- Use a box grater for easy shredding.
- Adjust baking time for runnier or firmer eggs.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg cup
- Calories: 120
- Sugar: 3g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 185mg