Can we eat Egg and Sweet Potato Together?

Yes, we can absolutely eat egg and sweet potatoes together. For instance, you use sweet potato to replace regular potato in a potato-egg hash recipe. Like I did in the healthy sweet potato hash recipe .

How do Sweet Potatoes help you Lose Weight?

Sweet potatoes have a lot of minerals and nutrients, and most importantly, they are filling. Sweet potatoes can keep you fuller for longer—this way, you are not overindulging in the things you don't need to eat. Losing weight require dedication, commitment and consistency; sweet potato is not a magic want to weight loss.

Can you Freeze Sweet Potato Egg Cups?

Yes, you can absolutely freeze these baked potato egg cups.

Baked Sweet Potato Egg Cups (Easy to Make)

Name: Baked Sweet Potato Egg Cups (Easy to Make)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 – 2 Sweet potatoes (1 big one or 2 small/medium sizes); 1 tablespoon of olive oil; 1 cup of broccoli (chopped); 8 eggs (4 for mixing; 4 to use as whole); 1 cup of grated mozzarella or cheddar cheese (I used mozzarella); 4 eggs; 2 tablespoons – ¼ cup of chopped tomatoes; 2 tablespoons chopped onions; 2 tablespoons of chopped bell pepper; A dash of white pepper, thyme; ¼ teaspoon seasoning bouillon powder; ¼ teaspoon salt; Oil spray (or another tablespoon of olive oil to grease the pan)

Description

Sweet potato egg cups are healthy, nutritious, flavorful, and tasty! Shaved or thinly sliced sweet potatoes lined in muffin cups, filled with eggs – vegetable mixture and baked to perfection is the satisfying breakfast you need! Serve these baked egg cups for breakfast, brunch, or light dinner! Baked sweet potato egg cups are savory, sweet, and insanely delicious.

Ingredients

Scale

1 – 2 Sweet potatoes (1 big one or 2 small/medium sizes)
1 tablespoon of olive oil
1 cup of broccoli (chopped)
8 eggs (4 for mixing; 4 to use as whole)
1 cup of grated mozzarella or cheddar cheese (I used mozzarella)

For egg mixture

4 eggs
2 tablespoons – ¼ cup of chopped tomatoes
2 tablespoons chopped onions
2 tablespoons of chopped bell pepper
A dash of white pepper, thyme
¼ teaspoon seasoning bouillon powder
¼ teaspoon salt
Oil spray (or another tablespoon of olive oil to grease the pan)

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Instructions

Wash and cut/chop the vegetables (broccoli, tomatoes, onions), and peel the potatoes. Set aside.
Preheat oven to 350
Oil-spray muffin/cupcake pan.
Thinly slice or shave potatoes using a box shredder or a vegetable peeler. Please check out my explanation and photo inside the post to do it correctly. Then season with a dash of salt, pepper, thyme, olive oil, and a dash of bouillon seasoning. Then mix well.
Line the muffin pan with the sliced potatoes. Add little shredded cheeses to the muffin pan and place in the oven to bake for 5 minutes to melt the cheese. Remove from oven, and set aside to cool completely.
Crack four eggs in a bowl. Season with salt, pepper, thyme, bullion powder, add onions, bell pepper, and tomatoes. Combine.
Add the broccoli to 3 – 4 muffins (or more, as you wish). Use an ice cream scooper, and scoop the egg mixture into eight muffin pans.
Then add one whole egg to each of the four remaining muffin pans; sprinkle some salt, pepper, thyme, bullion powder to season.
Sprinkle grated cheese on some of the cups (or all of them) as you wish.
Bake for 12 – 15 minutes, or until a toothpick comes out clean.
Serve with fruits, vegetables, a glass of orange juice, milk, or water, etc.
WATCH HOW TO MAKE THIS RECIPE (start from 1.49) ⬇️

Notes

This recipe serves 8 – 12 people; one baked egg cup per person for kids. Adults could eat up to 2 cups.

Use the vegetables you like and already enjoy. Feel free to add spicy peppers like habanero.

Make this recipe ahead for these busy mornings. Freeze up to 3 months.

Always add salt or seasonings according to your taste or health need.