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Baked Sweet Potato and Egg Cups

Baked Sweet Potato and Egg Cups

  • Author: Michael
  • Total Time: 48 minutes
  • Yield: 12 cups 1x
  • Diet: Gluten Free

Description

Baked Sweet Potato and Egg Cups are a fresh, nutritious, and delicious breakfast option combining the natural sweetness of sweet potatoes with savory smoked turkey bacon and melty plant-based cheese. These easy-to-make, visually appealing cups are packed with protein and fiber, perfect for energizing your morning. Customizable and meal prep friendly, they bring a delightful twist to your breakfast routine.

Ingredients

Scale

Main Ingredients

  • 2 medium-sized sweet potatoes
  • 6 large eggs
  • 4 slices smoked turkey bacon, cooked and chopped
  • 1/2 cup plant-based cheese, shredded
  • 1/2 cup fresh spinach, chopped (optional)
  • 1/4 teaspoon garlic powder (natural)
  • Salt and pepper to taste
  • 1 teaspoon natural gelling agent
  • 1 tablespoon olive oil

Instructions

  1. Prepare the Sweet Potatoes: Peel the sweet potatoes and slice them into 1/4 inch thick rounds. Lightly brush each slice with olive oil, then press them into a muffin tin to form cup shapes. Bake in a preheated oven at 375°F (190°C) for about 15 minutes until tender and slightly crisp at the edges.
  2. Cook the Smoked Turkey Bacon: While the sweet potatoes bake, cook the smoked turkey bacon in a skillet over medium heat until crisp. Remove and let cool, then chop into small pieces.
  3. Mix the Egg Filling: In a bowl, whisk the eggs with salt, pepper, garlic powder (natural), and the natural gelling agent. Fold in chopped spinach and plant-based cheese to combine evenly.
  4. Assemble the Cups: Remove the sweet potato bases from the oven and carefully spoon the egg mixture into each cup about three-quarters full. Top each with chopped smoked turkey bacon. Return to the oven and bake for another 15-18 minutes until eggs are fully set and golden on top.
  5. Cool and Serve: Let the cups cool for a few minutes to firm up, then gently remove from the muffin tin. Serve warm or store for later.

Notes

  • Keep sweet potato slices uniform in thickness for even baking and perfect cups.
  • Use olive oil generously to grease muffin tins and prevent sticking.
  • Use natural gelling agent lightly to create a tender, cohesive egg texture without rubberiness.
  • Do not overfill the cups; filling about three-quarters full prevents spills as eggs rise.
  • Allow cups to cool briefly after baking for easier removal and better texture.
  • Prep Time: 15 minutes
  • Cook Time: 33 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 150
  • Sugar: 4g
  • Sodium: 220mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 9g
  • Cholesterol: 185mg

Keywords: breakfast, baked sweet potato, egg cups, smoked turkey bacon, plant-based cheese, healthy breakfast, gluten free, protein rich, meal prep

Find it online: https://classicrecipehub.com/baked-sweet-potato-and-egg-cups/