Go Back
–+ servings
Potato Egg Cups

Potato Egg Cups: Crispy, Protein-Packed Morning Delight

Potato Egg Cups are a gluten-free, protein-packed breakfast option that combines sweet potatoes and eggs for a delicious morning treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 cups
Course: Breakfast
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cups
  • 1 spray Olive oil spray Prevents sticking and helps achieve a golden color during baking.
  • 2.5 cups Sweet potatoes, grated Opt for yellow or orange-fleshed varieties for the best flavor.
  • 2 teaspoons Fresh thyme, chopped Can substitute with rosemary or oregano.
  • 1 teaspoon Onion powder Can replace with garlic powder for a different taste.
  • 0.5 teaspoon Kosher salt Enhances all other flavors; use sea salt if preferred.
  • 0.125 teaspoon Black pepper Adds a subtle heat; freshly ground results in better flavor.
  • 1 ounce Pecorino cheese, finely grated Can swap with Parmesan for a similar effect.
  • 6 large Eggs Free-range eggs can enhance flavor.

Equipment

  • 6-cup non-stick muffin tin

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and spray each cup of a 6-cup non-stick muffin tin with olive oil.
  2. In a large mixing bowl, combine grated sweet potatoes, chopped thyme, kosher salt, onion powder, and black pepper.
  3. Divide the potato mixture into 6 equal portions and press each portion into the muffin cups, forming small wells in the center.
  4. Bake the cups in the preheated oven for about 8 minutes until slightly firm.
  5. Carefully remove the muffin tin and crack an egg into each potato cup, then return to the oven and bake for an additional 12 to 14 minutes based on preferred yolk consistency.
  6. Allow to sit for 1 minute, sprinkle with grated Pecorino, and season to taste before serving warm.

Nutrition

Serving: 1cupCalories: 210kcalCarbohydrates: 20gProtein: 9gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 210mgSodium: 320mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 700IUVitamin C: 20mgCalcium: 80mgIron: 2mg

Notes

These Potato Egg Cups make a great breakfast and can be prepped ahead of time for convenience.

Tried this recipe?

Let us know how it was!