Recipe of the Week: Sweet Potato Egg Cups

Recipe of the Week: Sweet Potato Egg Cups

When you're in a rush, aren't muffin-shaped foods great? They're easy to grab, hold up well in the morning rush, and make for better store-away meals. Sure we've shown you other muffin-y recipes before, like last week's Coconut Brownie Bitesbut nothing like these! 

Rather than having a greasy plate of regular potato hash, try these out. This recipe really only uses 5 ingredients- and 2 of them are salt and pepper! Also, if you're looking to add more flavor, try something like adding a seasoning mix to the sweet potatoes. 

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Serves: 12 (based on your muffin tin)


What you'll need...

  • 3 sweet potatoes
  • 1/2 cup coconut oil
  • sea salt
  • black pepper
  • 12 eggs


  • Preheat the oven to 400 ̊F. Lightly grease 12 muffin cups with coconut oil.
  • Scrub the sweet potatoes and place in a baking pan. Rub with coconut oil and season with salt and pepper. Bake for 25 minutes, until semi-tender.
  • Once the sweet potatoes are cool enough to handle, peel the skin, leaving just enough skin to grip one end. Use a cheese grater to shred the sweet potato. Place the shredded sweet potato in a medium bowl. Season with salt and pepper.
  • Press the shredded sweet potato mixture into each of the 12 muffin cups. Lightly brush with melted coconut oil. Bake for 15 minutes.
  • Crack an egg into each sweet potato cup. Season with sea salt and black pepper. Bake for another 10 minutes. Enjoy!


One Serving Equals: 186 calories, 13g fat, 10g carbohydrates, 85mg sodium, 2g fiber, and 6g protein.

Recipe Cards: Click here to download the recipe card, and use the buttons below to share with your friends!

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