Go Back
Sweet Potato Egg Cups

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.
Course Breakfast, Lunch
Servings 3

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  • 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