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with sweet potato shell.

15 min prep | 25 min bake


  • 1 sweet potato
  • olive oil
  • cumin
  • ginger
  • 8 eggs
  • garlic
  • ground black pepper
  • 2 green onions
  • spinach
  • shredded parmesan


  1. shred sweet potato into medium sized bowl, mix with olive oil, couple dashes of cumin, and one dash of ginger.
  2. grease muffin tin with olive oil and use spoon to drop sweet potato mixture into tin. pack sweet potato mixture into tin to create a crust. bake at 400F for about 10 min, or until crust is slightly crisp.
  3. beat eggs in a container that is easy to pour from. add 2 dashes of garlic, pepper, and cumin. mix and pour egg mixture into muffin tin on top of sweet potato crust.
  4. top with spinach, green onions, and parmesan.
  5. bake at 400F for about 15 min, or until egg is fully cooked.
  6. eat hot, or store in fridge for quick breakfast/snack/lunch. can easily be reheated in toaster oven.
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