How to Make Sweet Potato and Egg Cups in A Minutes for Young Wife

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, sweet potato and egg cups. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Sweet Potato and Egg Cups is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Sweet Potato and Egg Cups is something which I’ve loved my whole life.

Sweet Potato Hash Egg Cups - we're taking baked eggs to the next level and adding a sweet potato/cheddar cheese base for the most delicious, satisfying savory breakfast you'll eat this year! Sweet Potato Hash Baked Egg Cups are a delicious make-ahead recipe that's light and easy to make. Add grated sweet potatoes to the bottom of each muffin tin.

To begin with this particular recipe, we must first prepare a few components. You can cook sweet potato and egg cups using 8 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Sweet Potato and Egg Cups:

1. Make ready 1 lb (450 g) sweet potato, julienne(4cups)
2. Take 1 onion, finely chopped,(1cup)
3. Make ready 7 eggs, beaten
4. Take 1/4 tsp nutmeg
5. Make ready 1/4 tsp cinnamon
6. Prepare 1/4 tsp smoked paprika
7. Get 1/4 tsp salt
8. Prepare pinch pepper and cayenne pepper

We use sweet potato tater tots to form a crusty, crunchy cup and then fill it with eggs, cheese and other yummy toppings! They're perfect to make on Sunday and have on hand throughout the week! Plus, the kiddos will love them too! Sweet Potato Egg Casserole with shredded sweet potato, eggs and spinach.

Instructions to make Sweet Potato and Egg Cups:

1. Greace your muffin tin.
2. Wash the sweet potato and julienne. Microwave about 4 mins or until it gets soft enough to line your muffin tin. Set aside and allow it to cool.
3. Peel and chop the onion and microwave about 4 mins to cook the water.
4. Preheart your oven to 375F°/190℃.
5. Place the onion, eggs, nutmeg, cinnamon, smoked paprika, salt, pepper and cayenne pepper in a mixing bowl. Stir them all to combine well.
6. Put your sweet potato in your muffin tin and press a little to make cups.
7. Pour the egg mixture onto your sweet potato cups.
8. Put them in your oven and bake about 20 mins or untill the eggs set.
9. Remove from your oven and allow them to cool. Enjoy your sweet warm cups♪

Make ahead healthy egg casserole perfect for meal prep breakfast, brunch and holidays. I like to add one russet potato to the sweet potatoes because I feel like it creates a crispier hash brown. Crack one egg into each cup. Season tops with salt and pepper. Peel the sweet potatoes and use a cheese grater/mandolin to grate the potatoes.

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