Chipotle Sweet Potato Breakfast Egg Cups

Egg Recipe 90 Last Update: Feb 21, 2022 Created: Feb 06, 2022
Chipotle Sweet Potato Breakfast Egg Cups
  • Serves: 12 People
  • Prepare Time: 10 Min.
  • Cooking Time: 20 Min.
  • Calories: -
  • Difficulty: Easy
Print

On-the-go or not, these breakfast egg cups are filling and protein packed to keep you energized all morning.

Ingredients

Directions

  1. Preheat the oven to 350 F. Generously spray 12 cups of a regular muffin tin with cooking spray.
  2. Peel the sweet potato. Using a box grater, grate the peeled sweet potato so it resembles shredded cheese. This should yield about two and a half to three cups of shredded sweet potato.
  3. In a medium bowl, add the shredded sweet potato, Parmesan cheese, black pepper, salt, chipotle powder, garlic powder and onion powder. Mix together with a fork until fully combined.
  4. Scoop about 1/4 cup of the sweet potato mixture into the bottom of each muffin cup. Press down and up the sides to form a crust.
  5. Carefully crack an egg into each muffin cup. Sprinkle the tops with a small pinch of black pepper. Bake for 15-18 minutes, until the whites of the eggs are cooked through and the yolks are cooked to your liking. Let cool for 10 minutes, then use a toothpick and a spoon to loosen the sides and lift them out.

Chipotle Sweet Potato Breakfast Egg Cups



  • Serves: 12 People
  • Prepare Time: 10 Min.
  • Cooking Time: 20 Min.
  • Calories: -
  • Difficulty: Easy

On-the-go or not, these breakfast egg cups are filling and protein packed to keep you energized all morning.

Ingredients

Directions

  1. Preheat the oven to 350 F. Generously spray 12 cups of a regular muffin tin with cooking spray.
  2. Peel the sweet potato. Using a box grater, grate the peeled sweet potato so it resembles shredded cheese. This should yield about two and a half to three cups of shredded sweet potato.
  3. In a medium bowl, add the shredded sweet potato, Parmesan cheese, black pepper, salt, chipotle powder, garlic powder and onion powder. Mix together with a fork until fully combined.
  4. Scoop about 1/4 cup of the sweet potato mixture into the bottom of each muffin cup. Press down and up the sides to form a crust.
  5. Carefully crack an egg into each muffin cup. Sprinkle the tops with a small pinch of black pepper. Bake for 15-18 minutes, until the whites of the eggs are cooked through and the yolks are cooked to your liking. Let cool for 10 minutes, then use a toothpick and a spoon to loosen the sides and lift them out.

You may also like

Newsletter

Sign up to receive email updates on new recipes.