Baked Sweet Potato And Egg Cups Food

BAKED SWEET POTATO AND EGG CUPS

Steps:

• Preheat over 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 off set spatula.
• Sprinkle with remains remaining pecorino and more salt and pepper to taste if desired.

SWEET POTATO HASH EGG CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Shred the sweet potato.
• In a medium bowl, combine sweet potato, olive oil, salt, and pepper.
• In a greased 6 cup muffin pan, evenly divide the sweet potato mixture. Press into the bottom of the muffin cups.
• Bake for 15 minutes.
• Crack an egg into each muffin cup.
• Add your desired combination of fillings to the muffin cups.
• Season with pepper.
• Add shredded cheese if desired.
• Bake for 15-20 minutes.
• Garnish with green onions.
• Enjoy!

BAKED SWEET POTATO EGG CUPS (EASY TO MAKE)

Steps:

• Wash and cut/chop the vegetables (broccoli, tomatoes, onions), and peel the potatoes. Set aside.
• Preheat oven to 350
• Oil-spray muffin/cupcake pan.
• Thinly slice or shave potatoes using a box shredder or a vegetable peeler. Please check out my explanation and photo inside the post to do it correctly. Then season with a dash of salt, pepper, thyme, olive oil, and a dash of bouillon seasoning. Then mix well.
• Line the muffin pan with the sliced potatoes. Add little shredded cheeses to the muffin pan and place in the oven to bake for 5 minutes to melt the cheese. Remove from oven, and set aside to cool completely.
• Crack four eggs in a bowl. Season with salt, pepper, thyme, bullion powder, add onions, bell pepper, and tomatoes. Combine.
• Add the broccoli to 3 - 4 muffins (or more, as you wish). Use an ice cream scooper, and scoop the egg mixture into eight muffin pans.
• Then add one whole egg to each of the four remaining muffin pans; sprinkle some salt, pepper, thyme, bullion powder to season.
• Sprinkle grated cheese on some of the cups (or all of them) as you wish.
• Bake for 12 - 15 minutes, or until a toothpick comes out clean.
• Serve with fruits, vegetables, a glass of orange juice, milk, or water, etc.
• WATCH HOW TO MAKE THIS RECIPE (start from 1.49) ⬇️

SOUTHERN SWEET POTATO BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray. In large bowl, stir together flour, sugar, nutmeg and cinnamon.
• Add oil, milk and eggs; blend well. Stir in sweet potatoes, pecans and raisins until well mixed. Pour into pan.
• Bake 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.