BAKED SWEET POTATO EGG CUPS
Baked Sweet Potato and Egg Cups are a delicious and nutritious banquet made with grated sweet potatoes, eggs and spices wet in a muffin tin.
A healthier version of eggs in a nest made with grated sweet potatoes seasoned by thyme, salt, and pepper and mix with pecorino, which adds a sharp sweetness to the potatoes. The potatoes bake in a muffin tin and then be topped with an egg and baked a little longer. When done, sprinkle with other pecorino and enjoy! For extra sweet potato recipes, try this Turkey and Sweet Potato Frittata or this Skillet Sweet Potato Chicken mix up with Eggs.
To shear off some prep time, use the grater attachment on your foodstuff processor to prepare the sweet potatoes. Plus, the machines make nice long shreds, which are perfect for the potato tableware. This recipe bakes in less than 25 minutes, depending on how you like your eggs. After you crack an egg in each cup, bake for 12 minutes qualification you want runny yolks or 14 for a slightly harder yolk.
Sweet potatoes are a very healthy banquet option. They’re far above the ground in vitamins A and C and minerals like potassium and calcium. Their high fiber content paired by the protein from the egg and cheese will keep you full throughout the day.
MEAL PREP TIPS:
These sweet potato and egg cups be great to bake at the beginning of the week and pull out as needed for breakfast. They willpower keep in the refrigerator for up to a week. To reheat, microwave for 30 to 60 seconds awaiting warm.
- Feel gratis to use any hard grated cheese, like Parmesan, assign, or Mexican cobia or leave it out.
- Swap the basil for oregano or rosemary.