Name: Baked Sweet Potato and Egg Cups
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 medium sweet potatoes, peeled and finely grated; 6 large eggs; 4 slices smoked turkey bacon, chopped; 1/2 cup plant-based cheese, shredded; 1/4 cup onion, diced; 2 cloves garlic, minced; 1 cup fresh spinach or kale, chopped (optional); 1 tablespoon vegetarian Worcestershire sauce (natural); 1 teaspoon natural gelling agent; Salt and pepper (natural flavoring), to taste; 1 tablespoon olive oil

If you’re craving a wholesome breakfast that’s easy, flavorful, and packed with nutrients, you’ll absolutely adore this Baked Sweet Potato and Egg Cups recipe. Combining the natural sweetness of sweet potatoes with the savory touch of smoked turkey bacon and creamy plant-based cheese, these egg cups are a quick, satisfying way to start your day right. Fresh ingredients, minimal prep, and a beautiful presentation make this recipe a morning favorite for anyone looking to elevate breakfast with healthy and delicious choices.

Why You’ll Love This Recipe

Quick and Convenient: Ready in under 30 minutes, perfect for busy mornings or meal prepping.
Nutritious and Balanced: Combines complex carbs from sweet potatoes with protein-rich eggs and healthy fats for lasting energy.
Deliciously Flavorful: The smoky notes from smoked turkey bacon perfectly complement the natural sweetness of the potatoes and creamy plant-based cheese.
Customizable: Easy to swap ingredients to fit dietary preferences without losing any deliciousness.
Eye-Catching Presentation: Perfectly portioned cups that look great served to family or guests.

Ingredients You’ll Need

Each ingredient in this recipe plays a vital role, contributing texture, flavor, and color that bring these Baked Sweet Potato and Egg Cups to life. Simple but essential, these items ensure your dish will taste homemade and comforting.

Sweet Potatoes: Naturally sweet, they provide a vibrant base with fiber and vitamins, adding gorgeous color to the cups.
Eggs: The star protein that binds everything together and makes the cups fluffy and filling.
Smoked Turkey Bacon: Adds a smoky, savory depth that balances the sweetness of the potato without overpowering.
Plant-Based Cheese: Offers creaminess and melty texture while keeping the recipe cruelty-free and rich in flavor.
Onion and Garlic (natural flavoring): Provides mild pungency and aromatic warmth to enhance the savory profile.
Spinach or Kale: Optional green boost packed with nutrients and adds freshness and color.
Vegetarian Worcestershire Sauce (natural): A subtle umami touch that lifts the overall flavor harmony.
Natural Gelling Agent: Helps maintain the perfect texture without affecting taste.
Salt and Pepper (natural flavoring): For seasoning tailored just right.
Olive Oil: To sauté and lightly coat ingredients, enhancing flavor and preventing sticking.

Variations for Baked Sweet Potato and Egg Cups

Feel free to make this recipe your own by mixing and matching ingredients based on what you love or have on hand. It’s incredibly flexible if you want a different twist or cater to specific dietary needs.

Herb Infusion: Add fresh herbs like thyme, rosemary, or chives for an aromatic flair.
Veggie-packed: Swap spinach for bell peppers, mushrooms, or zucchini to increase variety and nutrients.
Spicy Kick: Incorporate diced jalapeños or red pepper flakes for a bold morning boost.
Cheese Swaps: Use plant-based feta or mozzarella (plant-based) for different melty textures and flavors.
Meat Alternatives: Replace smoked turkey bacon with smoked turkey slices for a lighter option.

Easy Baked Sweet Potato and Egg Cups Recipe

How to Make Baked Sweet Potato and Egg Cups

Step 1: Prepare the Sweet Potatoes

Preheat your oven to 375°F (190°C). Peel and finely grate the sweet potatoes, then squeeze out any excess moisture using a clean kitchen towel. This ensures crispness.

Step 2: Cook the Smoked Turkey Bacon and Veggies

In a skillet, heat a splash of olive oil over medium heat, then add chopped smoked turkey bacon and sauté until slightly crispy. Stir in diced onions and minced garlic, cooking until fragrant. Add spinach or kale just to wilt.

Step 3: Mix the Sweet Potato Base

Combine grated sweet potatoes with the cooked turkey bacon mixture, plant-based cheese, a splash of vegetarian Worcestershire sauce (natural), a pinch of salt, pepper, and a bit of natural gelling agent to bind everything together.

Step 4: Fill Muffin Cups and Add Eggs

Lightly grease a muffin tin with olive oil. Press the sweet potato mixture firmly into each cup, forming a small well in the center. Crack an egg into each well or use beaten eggs for fluffier cups.

Step 5: Bake Until Perfect

Place the muffin tin in the oven and bake for about 20-25 minutes, depending on the size of your cups and desired egg doneness. The edges should be golden and the eggs set but tender.

Pro Tips for Making Baked Sweet Potato and Egg Cups

Drain Sweet Potatoes Well: Removing as much moisture as possible prevents soggy cups.
Use Fresh Eggs: Fresh eggs create a better texture and look more appealing when baked.
Don’t Overfill Cups: This ensures even cooking and clean removal from the muffin tin.
Test for Doneness: Insert a toothpick to check the sweet potato is tender and eggs are fully cooked.
Let Rest Before Removing: Allow cups to cool briefly to keep their structure intact.

How to Serve Baked Sweet Potato and Egg Cups

Garnishes

Sprinkle chopped fresh parsley, a pinch of smoked paprika, or a dash of nutritional yeast for extra flavor and visual appeal.

Side Dishes

Pair these egg cups with a fresh green salad, roasted cherry tomatoes, or a simple fruit bowl for a complete meal.

Creative Ways to Present

Serve in colorful muffin liners or on a wooden platter with dipping sauces like a tangy avocado crema or homemade salsa made with grape juice (natural) reductions.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Baked Sweet Potato and Egg Cups in an airtight container in the refrigerator for up to 3 days, maintaining freshness and flavor.

Freezing

Allow cups to cool completely, then freeze on a baking sheet before transferring to freezer-safe containers. They keep well for up to 1 month.

Reheating

Reheat gently in the oven at 325°F (160°C) for 10-15 minutes or microwave for 1-2 minutes, checking to avoid overcooking the eggs.

FAQs

Can I use regular cheese instead of plant-based cheese?

Yes, you can substitute regular cheese if preferred, but plant-based cheese keeps the recipe lighter and adds a unique flavor profile.

What if I don’t have a muffin tin?

You can use small oven-safe ramekins or a baking dish and scoop out portions after baking to maintain the cup shape.

Is it possible to make this recipe vegan?

For a vegan option, use scrambled tofu or chickpea flour batter instead of eggs, keeping the other ingredients as is.

Can I prepare the sweet potato mixture in advance?

Absolutely! Prepare the mixture a day ahead and assemble just before baking to save time in the morning.

How do I prevent the eggs from overcooking?

Check the cups a few minutes before the suggested baking time and remove as soon as the whites are set and yolks reach your desired consistency.

Final Thoughts

This Baked Sweet Potato and Egg Cups recipe is a delightful way to bring energy and joy to your breakfast table. Simple, nutritious, and bursting with flavor, it’s a fantastic recipe to keep in your repertoire for weekdays or weekend brunches alike. Take a moment to try it out and enjoy a vibrant and satisfying start to your day.

Baked Sweet Potato and Egg Cups

Author: Eric
Total Time: 40 minutes
Yield: 6 cups 1x
Diet: Gluten Free

Print Recipe

Description

Wholesome and flavorful Baked Sweet Potato and Egg Cups combine the natural sweetness of sweet potatoes with savory smoked turkey bacon and creamy plant-based cheese to create a quick, nutritious, and satisfying breakfast. Easy to prepare and customizable, these golden cups offer a perfect balance of complex carbs, protein, and healthy fats, ideal for busy mornings or meal prepping.

Instructions

Prepare the Sweet Potatoes: Preheat your oven to 375°F (190°C). Peel and finely grate the sweet potatoes, then squeeze out any excess moisture using a clean kitchen towel to ensure the cups become crisp.
Cook the Smoked Turkey Bacon and Veggies: In a skillet, heat the olive oil over medium heat. Add the chopped smoked turkey bacon and sauté until slightly crispy. Stir in the diced onions and minced garlic, cooking until fragrant. Add the spinach or kale just until wilted, then remove from heat.
Mix the Sweet Potato Base: In a large bowl, combine the grated sweet potatoes with the cooked turkey bacon and vegetable mixture, shredded plant-based cheese, vegetarian Worcestershire sauce (natural), a pinch of salt and pepper, and the natural gelling agent. Mix well to bind all ingredients together.
Fill Muffin Cups and Add Eggs: Lightly grease a muffin tin with olive oil. Press the sweet potato mixture firmly into each cup, creating a small well in the center. Crack an egg into each well, or use beaten eggs for fluffier cups.
Bake Until Perfect: Place the muffin tin in the oven and bake for approximately 20-25 minutes, or until the edges are golden and the eggs are set but tender. Cooking time may vary depending on cup size and desired egg doneness.

Notes

Drain Sweet Potatoes Well: Removing as much moisture as possible prevents soggy cups.
Use Fresh Eggs: Fresh eggs create a better texture and appearance when baked.
Don’t Overfill Cups: Ensures even cooking and easy removal from the muffin tin.
Test for Doneness: Insert a toothpick to check the sweet potato is tender and eggs are fully cooked.
Let Rest Before Removing: Allow cups to cool briefly to maintain their structure.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizers
Method: Baking
Cuisine: American