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Sweet Potato Breakfast Cups

by Gwenaelle Le Cochennec featured in Sweet Potato Breakfasts

Ingredients

for 12 breakfast cups

  • 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 (100 g)

Filling Suggestions

Egg And Pepper

  • 2 small eggs, beaten
  • ¼ red bell pepper, seeded and diced

Broccoli, Tomato, And Cheese

  • ½ cup
    small broccoli floret (75 g)
  • ½ cup
    cherry tomato, halved (100 g)
  • ¼ cup
    shredded cheese blend (25 g)

Pepper, Onion, And Bacon

  • ¼ red bell pepper, seeded and diced
  • ¼ cup
    onion, diced (40 g)
  • 1 ½ strips bacon, cooked and diced

Egg And Bacon

  • 3 small eggs
  • 1 ½ strips bacon, cooked and diced
    Calories 160
    Fat 8g
    Carbs 15g
    Fiber 2g
    Sugar 5g
    Protein 6g

Estimated values based on one serving size.

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Preparation

  1. Preheat the oven to 400°F (200°C).
  2. With a mandolin or a sharp knife, carefully cut the sweet potatoes into ¹⁄₁₆-inch (1 mm) thick slices.
  3. 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.
  4. Let sit for about 20 minutes, until water releases from the sweet potatoes and the slices are soft and flexible.
  5. Brush the cups of a 12-cup muffin tin with the olive oil.
  6. 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.
  7. Bake for 10 minutes until the cheese has melted and the sweet potato slices are tender.
  8. Remove the potato cups from the oven and reduce the oven temperature to 300°F (150°C).
  9. Add your desired fillings to the cups. Season with salt and pepper.
  10. 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.
  11. Serve warm.
  12. Enjoy!
 

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