Skinnytaste · by Gina Homolka★ 4.7 (51)
Baked Sweet Potato and Egg Cups
NUTRITION · PER SERVING35M COOK
CAL 6%·PRO 16%
CARBS 7G24% OF CAL
1G FIBER0G ADDED2G INTRINSIC4G OTHER2G TOTAL SUGAR
FAT 7G48% OF CAL
3G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked sweet potato and egg cups are a nutritious breakfast made by baking grated sweet potatoes with eggs, thyme, and pecorino cheese in a muffin tin. They're fluffy and subtly savory. Perfect for a protein-rich breakfast or meal prep.
mainamericanegg disheggs🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- Olive oil spray
- 2 1/2 cups peeled and grated (on large holes sweet potatoes (about 1 8-ounce potato))
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/8 teaspoon black pepper (plus more to taste,)
- 1 ounce finely grated Pecorino cheese (2 teaspoons reserved)
- 6 large eggs
At a glance
PER SERVING · TIME 35M
CAL 6%·PRO 16%
CARBS 7G24% OF CAL
1G FIBER0G ADDED2G INTRINSIC4G OTHER2G TOTAL SUGAR
FAT 7G48% OF CAL
3G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 297mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 256mg
- Calcium
- 73mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 297MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.