Simple Way to Make Sweet Potato and Egg Cups in 15 Minutes for Mom

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, sweet potato and egg cups. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Sweet Potato and Egg Cups is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Sweet Potato and Egg Cups is something which I have loved my entire life.

Place the grated sweet potato, cheese, garlic powder, paprika, salt and pepper in a bowl and mix until combined. Gently crack a large egg on top of each cup and season with salt and pepper to taste. Press into the bottom of the muffin cups.

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

The ingredients needed to make Sweet Potato and Egg Cups:

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

Crack an egg into each sweet potato hash stuffed muffin tin. How to Store Baked Egg Cups: Let baked egg cups cool. Store egg cups in an air tight container for up to one week in the refrigerator. Using a box grater, grate the peeled sweet potato so it resembles shredded cheese.

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♪

In a medium bowl, add the shredded sweet potato, Parmesan cheese, black pepper, salt, chipotle powder, garlic powder, and onion powder. Your answer to a quick, easy, healthy breakfast, Make-Ahead Kale and Sweet Potato Egg Cups are packed with veggies and protein, all wrapped in one portable little package! These little cups were fun to make and even more fun to eat! Be sure to check out my variation on this recipe where I add spinach to the mix. Break an egg into each well.

So that is going to wrap it up for this special food sweet potato and egg cups recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!