Baked Sweet Potato Egg Cups Easy To Make Food

SWEET POTATO BREAKFAST CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• With a mandolin or a sharp knife, carefully cut the sweet potatoes into ¹⁄₁₆-inch (1 mm) thick slices.
• Place the sweet potato slices in a large bowl, add the salt, pepper, paprika, garlic powder, and onion powder, and toss the potatoes until evenly coated.
• Let sit for about 20 minutes, until water releases from the sweet potatoes and the slices are soft and flexible.
• Brush the cups of a 12-cup muffin tin with the olive oil.
• Arrange 5 sweet potato slices around the sides of a muffin cup, overlapping slightly. Place 1 slice on the bottom to create a flower. Repeat with the remaining potato slices. Sprinkle a bit of cheese in the bottom of each cup.
• Bake for 10 minutes until the cheese has melted and the sweet potato slices are tender.
• Remove the potato cups from the oven and reduce the oven temperature to 300°F (150°C).
• Add your desired fillings to the cups. Season with salt and pepper.
• Bake for another 20-25 minutes, or until the eggs are completely cooked and/or the vegetables are tender. Let cool for about 5 minutes.
• Serve warm.
• Enjoy!

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!

SWEET POTATO EGG CUPS

Steps:

• Preheat the oven to 375ºF and spray, or wipe a muffin tin with coconut oil.
• Peel the sweet potatoes and use a cheese grater/mandolin to grate the potatoes.
• Place the grated sweet potato, cheese, garlic powder, paprika, salt and pepper in a bowl and mix until combined.
• Spoon the mixture, evenly onto the bottom of a 6 muffins tin.
• Gently crack a large egg on top of each cup and season with salt and pepper to taste.
• Bake at 375ºf for 13-15 minutes or until eggs are at desired consistency. *personal preference
• Garnish with fresh chopped parsley, or green onions and enjoy!

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 AND EGG SKILLET

Steps:

• In a large cast-iron or other heavy skillet, heat the butter over low heat. Add sweet potatoes, garlic, 1/4 teaspoon salt and thyme; cook, covered, until potatoes are almost tender, 4-5 minutes, stirring occasionally. Stir in spinach just until wilted, 2-3 minutes., With the back of a spoon, make 4 wells in potato mixture. Break an egg into each well. Sprinkle eggs with pepper and remaining salt. Cook, covered, on medium-low until egg whites are completely set and yolks begin to thicken but are not hard, 5-7 minutes.