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Cheesy Herb Sweet Potato and Egg Muffin Cups

Start your day right with these delightful Cheesy Herb Sweet Potato and Egg Muffin Cups. Grated sweet potatoes mixed with fragrant thyme and onion powder form a crunchy cup filled with a perfectly baked egg, all topped off with a sprinkle of Pecorino cheese. A truly nutritious and appealing breakfas...
1
34 min
TOTAL TIME
199
CALORIES
$0.49
PER SERVING
Cheesy Herb Sweet Potato and Egg Muffin Cups
Directions
8 STEPS
12 min
PREP TIME
22 min
COOK TIME
34 min
TOTAL TIME
1
Start by preheating your oven to 375°F. Brush a 6-cup non-stick muffin tin lightly with olive oil.
2
In a mixing bowl, combine the grated sweet potatoes, chopped thyme leaves, onion powder, half of the kosher salt and black pepper, and nearly all of the Pecorino cheese (keeping a teaspoon aside for later).
3
Distribute the sweet potato mixture evenly into the averagely greased muffin cups, forming the base and the sides by pressing the mixture into each cup, making sure to close any open gaps.
4
Bake the sweet potato cups in the preheated oven for about 8 minutes. They should get a bit crispy but not too brown.
5
Take the muffin tin out of the oven and gently press the bottoms of the sweet potato cups to form a well. Crack an egg into each well.
6
Return the muffin tin back to the oven, and bake until the egg whites are set, and the yolks are still a bit runny. This should take about 12 minutes.
7
Allow the cups to rest for a minute, then smoothly remove them using a spatula.
8
To finish, sprinkle the remaining Pecorino cheese and a pinch more of salt and pepper on top, as per your preference, and serve while hot.
Health Info
Macros
12g
CARBS
12g
FAT
9g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
VEGETARIAN
Contains these allergens
MILK
EGGS
Frequently Asked Questions
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