Sweet Potato Egg Cups
Baked Sweet Potato Egg Cups are a delicious, nutritious, anti-inflammatory breakfast or lunch made with grated sweet potatoes, eggs and herbs baked in a muffin tin.
- 8 oz sweet potato peeled and grated
- 2 Tbsp nutritional yeast
- 2 tsp fresh thyme leaves plus more to serve
- 1 tsp onion powder
- ½ tsp salt or to taste
- ½ tsp pepper or to taste
- olive oil cooking spray
Preheat oven to 375°F. In a medium bowl, mix together sweet potato, nutritional yeast, thyme and spices.
Coat a muffin pan with cooking spray and add mixture to 6 of the cups; press mixture into the bottom and up the sides. Spray tops with cooking spray and bake for 10 minutes.
Crack an egg into each cup and sprinkle with salt and pepper, if desired. Bake 12-14 minutes or until desired doneness.
Sprinkle with thyme leaves or another herb of choice and serve.
- If your diet can tolerate cheese, 1/4 cup shredded parmesan cheese can be substituted for the nutritional yeast.
- If having this meal for lunch, you may want to have a side of 2 cups spring mix, 1/2 cup sliced cherry or grape tomatoes and 1.5 Tbsp approved vinaigrette dressing.
Keyword Anti-Inflammatory, Breakfast, Sweet Potatoes