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Sweet Potato Egg Cups are a delightful and nutritious dish that has quickly gained popularity among health-conscious food lovers. This innovative recipe combines the earthiness of sweet potatoes with the richness of eggs, creating a flavorful and satisfying meal that is perfect for breakfast, brunch, or even as part of a meal prep plan. With their vibrant colors and appealing presentation, these egg cups not only taste great but also offer a feast for the eyes.

Sweet Potato Egg Cups

Discover the deliciousness of Sweet Potato Egg Cups, a nutritious and visually appealing dish perfect for breakfast or brunch. This easy recipe combines roasted sweet potatoes with savory eggs, packed with essential vitamins and protein. Customize your cups with sautéed vegetables and cheese for added flavor. Not only do these egg cups provide a hearty start to your day, but they’re also a vibrant centerpiece for any meal. Try this wholesome dish and impress your family and friends!
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Ingredients
  

2 large sweet potatoes

6 large eggs

1 cup fresh spinach, chopped

1/2 cup bell peppers, diced (use any color for a vibrant dish)

1/4 cup red onion, finely chopped

1/2 cup shredded cheese (such as cheddar, mozzarella, or your favorite)

1 teaspoon garlic powder

1 teaspoon smoked paprika (for a deeper flavor)

Salt and pepper, to taste

Olive oil, for drizzling

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C). This ensures that it reaches the right temperature for cooking the sweet potatoes evenly.

    Prepare Sweet Potatoes: Rinse and peel the sweet potatoes thoroughly. Slice them into 1-inch thick rounds. Using a small spoon or a melon baller, gently scoop out a portion from the center of each round to form a cup, being careful not to poke through the bottom.

      Season and Roast: Arrange the sweet potato rounds on a baking sheet lined with parchment paper for easy cleanup. Drizzle them with olive oil and season with salt, pepper, garlic powder, and smoked paprika. Use your hands or a spatula to coat each piece evenly. Place the baking sheet in the preheated oven and roast the rounds for about 25-30 minutes, or until they are tender but still maintain their shape.

        Prepare the Filling: While the sweet potatoes are roasting, heat a medium skillet over medium heat. Add a splash of olive oil, then toss in the finely chopped red onion and diced bell peppers. Sauté the mixture for approximately 5 minutes, or until the vegetables become soft. Stir in the chopped spinach, cooking for an additional 2-3 minutes until it's wilted. Once done, remove the skillet from heat and set aside.

          Assemble the Cups: Once the roasted sweet potatoes are cool enough to handle, carefully pull them from the oven. Use a spoon to fill each sweet potato cup with the sautéed vegetable mixture, then generously sprinkle shredded cheese on top of the filling.

            Add Eggs: Crack one egg into each sweet potato cup, taking care to avoid overflow—especially with larger eggs. If you prefer, you can whisk the eggs before adding them for a more uniform texture.

              Bake Again: Return the tray to the oven and bake for an additional 12-15 minutes, or until the eggs are cooked to your liking. For runny yolks, aim for approximately 12 minutes, keeping an eye on them towards the end.

                Serve: Once baked, remove the egg cups from the oven and allow them to cool for a few minutes. For a finishing touch, garnish with extra spices, fresh herbs, or a sprinkle of cheese if desired. Serve these delectable cups warm for a delightful breakfast or brunch treat.

                  Prep Time, Total Time, Servings: 15 mins | 45 mins | 6 servings

                    Presentation Tips: For an attractive presentation, serve the sweet potato cups on a rustic wooden platter, garnished with fresh herbs like parsley or cilantro, and accompanied by a side of fresh fruit or a light salad.