SWEET POTATO BREAKFAST CUPS RECIPE BY TASTY

Sweet Potato Breakfast Cups Recipe by Tasty image

Here's what you need: medium sweet potatoes, salt, pepper, paprika, garlic powder, onion powder, olive oil, shredded cheese blend, small eggs, red bell pepper, small broccoli floret, cherry tomato, shredded cheese blend, red bell pepper, onion, bacon, small eggs, bacon

Provided by Gwenaelle Le Cochennec

Yield 12 breakfast cups

Number Of Ingredients 18

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Ingredients

3 medium sweet potatoes, peeled
1 teaspoon salt, plus more to taste
½ teaspoon pepper, plus more to taste
½ teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons olive oil
1 cup shredded cheese blend
2 small eggs, beaten
¼ red bell pepper, seeded and diced
½ cup small broccoli floret
½ cup cherry tomato, halved
¼ cup shredded cheese blend
¼ red bell pepper, seeded and diced
¼ cup onion, diced
1 ½ strips bacon, cooked and diced
3 small eggs
1 ½ strips bacon, cooked and diced

Steps:

Preheat the oven to 400°F (200°C).
With a mandolin or a sharp knife, carefully cut the sweet potatoes into ¹⁄₁₆-inch (1 mm) thick slices.
Place the sweet potato slices in a large bowl, add the salt, pepper, paprika, garlic powder, and onion powder, and toss the potatoes until evenly coated.
Let sit for about 20 minutes, until water releases from the sweet potatoes and the slices are soft and flexible.
Brush the cups of a 12-cup muffin tin with the olive oil.
Arrange 5 sweet potato slices around the sides of a muffin cup, overlapping slightly. Place 1 slice on the bottom to create a flower. Repeat with the remaining potato slices. Sprinkle a bit of cheese in the bottom of each cup.
Bake for 10 minutes until the cheese has melted and the sweet potato slices are tender.
Remove the potato cups from the oven and reduce the oven temperature to 300°F (150°C).
Add your desired fillings to the cups. Season with salt and pepper.
Bake for another 20-25 minutes, or until the eggs are completely cooked and/or the vegetables are tender. Let cool for about 5 minutes.
Serve warm.
Enjoy!

Nutrition Facts : Calories 205 calories, Carbohydrate 16 grams, Fat 11 grams, Fiber 2 grams, Protein 9 grams, Sugar 5 grams

*** Explore more Sweet Potato Breakfast Cups Recipe By Tasty Recipes »

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Hesti Yusup

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These were delicious! I made them for a brunch party and everyone raved about them.

Sufyan Nawaz

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I'm allergic to eggs, so I used JUST eggs. They turned out great!

dax singletary

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These were a bit bland for my taste. I think I'll add more spices next time.

Moshanabbas Moshanabbas

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I made these for my husband and he loved them! He said they were the perfect way to start his day.

Althaf Mohamed

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These were really good! I'll definitely be making them again.

xo.kayyla_ Har

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I thought these were just okay. I've had better breakfast cups.

Mohamed Saleh

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These were a little too sweet for my taste, but my kids loved them.

Adham Zitawi

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These were so easy to make and they turned out great! I used a muffin tin instead of a ramekin and they still came out perfect.

Joel Hernandez

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I'm not usually a fan of sweet potatoes, but these breakfast cups were really good! The sweetness of the potatoes paired perfectly with the savory sausage and cheese.

mrvnk

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I made these for my family for breakfast and they were a huge success! The kids loved them and my husband said they were the best breakfast he's had in a long time.