Sweet Potato Egg cups

Sweet Potato Egg Cups
I need a quick and easy breakfast most mornings. A grab and go as I head out the door. These little sweet potato cups are perfect. Since I have been on the #Whole30 there is absolutely no sugar in my eating plan. So the sweet potatoes make a perfect addition to my meal plans to give me a little something sweet.


Sweet Potato Egg Cups
Prep time
Cook time
Total time
Sweet potatoes in this recipe add the perfect hint of sweet.
Recipe type: Breakfast
  • Eggs (as many as you want to prepare)
  • Golden Yellow cherry tomatoes, (like Galina) (at least one for each egg)
  • Sweet Potato (1-2)
  • Green onions (1/4 of an onion for each egg)
  • Olive Oil (for spritzing muffin tin)
  • Himalayan salt
  • Pepper
  1. Preheat oven to 400.
  2. Spritz muffin tin with olive oil.
  3. Peel sweet potatoes and slice potatoes very thin to line the bottom of the muffin pan.
  4. Put 2-3 slice of sweet potato into each muffin cup.
  5. Cook sweet potatoes for about 3-5 minutes. You just want the potatoes to be soft enough to be pliable so that you can shape them a little easier in the muffin tin. Don't leave this step off because the sweet potato will take a lot longer to cook than the egg so you want to precook the sweet potatoes prior to cracking the eggs into the cups.
  6. While sweet potatoes are cooking, slice the tomatoes in half.
  7. Once the sweet potatoes are softer then you can arrange them in the cups to cover the bottom, like a liner.
  8. Crack an egg into each potato lined cup, leaving the yolk whole.
  9. Add two halves of tomato to each cup, sprinkle with green onions, salt and pepper.
  10. Cook for 10-15 minutes. It truly all depends on how you want your eggs cooked.