Baked Egg Sweet Potato Cups Recipe


Oh, you like that, do ya?

Want more?


I know. Looks amazing, right? They are Baked Egg Sweet Potato Cups and they are sweet, salty and oh so good for you.

Oh, and a few more things.

They take 15 minutes to make.

Protein, healthy carbs, good fat and iron-filled veggies are the only ingredients.

You can reheat them all week.

They are so easy to make, your 3 year old could do it. In fact, put that freeloader to work.

They are perfect for a potluck or brunch.

I’m giving you the recipe.

You are welcome.


Baked Egg Sweet Potato Cups



6 Dr. Prager’s Sweet Potato Pancakes, thawed
(or 4C frozen, shredded sweet potato hash browns, thawed)
1 tablespoon olive or coconut oil
1 cup mixed frozen vegetables, diced (I used bell peppers, broccoli and cauliflower)
3/4 cup pepper jack or cheddar cheese
6 large eggs
Salt and pepper to taste


1. Preheat the oven to 475 degrees and grease 6 jumbo muffin cups or ramekins.

2. Press one pancake or 1/2 cup hash browns into the bottom and sides of each muffin cup. You will want a few pieces to come up over the sides of the cups. Bake for 15 minutes.


3. While the cups are baking, heat olive oil in a skillet over medium heat and cook the vegetables until soft.

4. Place a spoonful of the vegetable mixture into the bottom of each cup, then top with a sprinkle of cheese. Return to the oven for a few minutes – just long enough to melt the cheese.


5. Crack an egg into each cup, then return to the oven for 10 minutes, or until the whites of the eggs have set but the yolks are still runny.

6. Remove from the oven and let cool for 1 minute before gently loosening the edges of each cup with a rubber spatula. Top with salt and pepper to taste.


These puppies will last up to 4 days, if refrigerated. I brought them to work, popped them in the microwave for 30 seconds, and had ready-to-eat breakfast every morning!


What do you eat for breakfast? 

How do you put your kids’ nimble fingers to work for YOU?

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