Baked Sweet Potato and Egg Cups Recipe

If you’re anything like me, you know that breakfast really does set the tone for the whole day—and this Baked Sweet Potato and Egg Cups Recipe is one of my absolute favorites to start things off right. There’s something so delightful about the way spiced, tender sweet potato cradles a perfectly baked egg, creating little golden cups that are both comforting and energizing. Whether you’re rushing out the door or enjoying a slow weekend morning, these make-ahead bites fit beautifully into any routine.

I love this recipe because it’s as versatile as it is tasty. You can tweak the seasonings, add your favorite cheese, and even prep the sweet potato cups ahead of time for busy mornings. Plus, it’s naturally gluten-free, packed with protein, and just downright satisfying. Trust me, once you try this Baked Sweet Potato and Egg Cups Recipe, it’ll become your go-to for breakfast or brunch.

this …

Ingredients You’ll Need

All you need is a handful of simple ingredients that come together beautifully to create these tasty Baked Sweet Potato and Egg Cups. Fresh thyme and Pecorino cheese really elevate the flavors, making these cups feel special yet totally doable.

• Olive oil spray: Helps crisp up the potato cups and keeps eggs from sticking.
• Sweet potatoes: Grated sweet potatoes provide natural sweetness and an amazing texture.
• Fresh thyme: Adds herbaceous brightness; feel free to substitute with rosemary or sage.
• Onion powder: Gives subtle savory depth without overpowering the dish.
• Kosher salt: Essential for balanced seasoning; adjust to your taste.
• Black pepper: Freshly ground works best to bring mild heat and flavor.
• Pecorino cheese: Finely grated for sharp, salty notes that pair beautifully with sweet potato.
• Large eggs: The star of the show, baked right inside the potato cups for a complete meal.

Variations

One of the things I adore about this Baked Sweet Potato and Egg Cups Recipe is how easy it is to make your own. You can mix in your favorite herbs, swap cheeses, or even add diced veggies for extra texture and nutrition.

• Add Your Favorite Herbs: I often swap thyme for fresh rosemary or basil, depending on the season—it gives the cups a delightful twist.
• Cheese Swaps: If you don’t have Pecorino, Parmesan or a sharp Cheddar works great and adds that savory punch.
• Veggie Boost: Mixing in finely diced bell peppers or spinach is a sneaky way to get more greens for the family—my kids never notice!
• Make It Vegan: Try replacing eggs with silken tofu diced into the cups, seasoned well, then baked for a plant-based option.

How to Make Baked Sweet Potato and Egg Cups Recipe

Step 1: Prepare Your Oven and Muffin Tin

Start by preheating your oven to 375°F—this temperature is perfect for baking the sweet potato cups until they’re tender and golden. Spray a 6-cup non-stick muffin tin with olive oil spray to make sure nothing sticks later. I like using a good non-stick spray here because it keeps clean-up easy and the bottoms crispy.

Step 2: Mix the Sweet Potato Base

In a large bowl, toss together the grated sweet potatoes, fresh thyme leaves, onion powder, Pecorino cheese (save 2 teaspoons for topping), kosher salt, and black pepper. Make sure everything is evenly combined. I like to use the large holes on my grater—it keeps the texture just right, not too mushy, so the cups hold together well.

Step 3: Form and Bake the Potato Cups

Divide the sweet potato mixture evenly into the muffin cups, about 1/4 cup plus a tablespoon each. Press the mixture firmly into the bottom and up the sides to create a well—this is crucial because it needs to hold the egg without collapsing. Spray the inside of the formed wells with olive oil spray to encourage crispiness. Bake for 8 minutes to let the sweet potato start to set and form a nice crust.

Step 4: Add Eggs and Finish Baking

Carefully remove the muffin tin from the oven, gently press the bottoms of the sweet potato cups to ensure they’re sturdy, then crack one egg into each cup. Return the muffin tin to the oven and bake until the egg whites are set. I like mine with runny yolks, so I bake for 12 minutes, but if you prefer firmer yolks, go for 14 minutes. Just keep an eye on them to avoid overcooking.

Step 5: Serve with a Sprinkle of Cheese

Once baked, let the cups sit for a minute to stabilize before carefully removing each with an offset spatula. Sprinkle the reserved Pecorino cheese on top, and add extra salt and pepper if you like. These little cups are best served warm so the cheese melts just right and every bite is deliciously savory and sweet.

How to Serve Baked Sweet Potato and Egg Cups Recipe

Garnishes

I love topping these cups with a simple sprinkle of fresh chopped chives or parsley for a burst of color and mild oniony freshness. Sometimes a dash of smoked paprika or hot sauce adds a nice kick if you’re feeling adventurous. The reserved Pecorino cheese sprinkled on top adds nice salty, savory notes that tie everything together.

Side Dishes

These egg cups pair wonderfully with a crisp green salad or sautéed spinach to round out the meal. For a heartier brunch, I like serving them alongside avocado slices or fresh fruit for natural sweetness. A cozy cup of coffee or fresh-squeezed juice completes the experience perfectly.

Creative Ways to Present

For a special occasion, serve the Baked Sweet Potato and Egg Cups on a wooden platter lined with fresh herbs and edible flowers—it makes for a stunning brunch centerpiece. If you’re hosting, I also like to serve them in colorful silicone muffin cups to add a playful touch. Layering a bed of baby greens underneath the cups on individual plates adds both flair and freshness.

Make Ahead and Storage

Storing Leftovers

Leftover Baked Sweet Potato and Egg Cups store beautifully in an airtight container in the fridge for up to 3 days. I like to line the container with a paper towel to absorb any extra moisture, which helps keep the potato cups from getting soggy.

Freezing

Freezing works well too! Just place the cooled cups on a baking sheet to freeze individually, then transfer to a freezer-safe bag. They’ll keep for up to 2 months. When I do this, I find reheating in the oven retains the best texture.

Reheating

To reheat, pop the cups in a preheated 350°F oven for about 10 minutes or until warmed through. This method helps the sweet potato stay crisp while gently warming the egg. Avoid the microwave if you want to prevent a rubbery egg and soggy base.

FAQs

Final Thoughts

This Baked Sweet Potato and Egg Cups Recipe has become one of those kitchen staples I always return to. It’s simple, nourishing, and just downright delightful every time. Whether you’re making breakfast for yourself, feeding the family, or need a quick meal prep idea, these egg cups deliver big on flavor and convenience. I can’t recommend giving them a try enough—you’ll enjoy how effortless and tasty breakfast can be!

Print