Sweet Potato Egg Cups

Recipe for sweet potato egg cups
There’s a popular recipe floating around on the Internet that takes frozen, shredded hash browns, and cooks it into muffin tins with an egg on top. There’s also butter and cheese involved. It looked pretty tasty, so I set out to create a more wholesome version. So I grated partially baked sweet potatoes into hash browns and then baked an egg into it. Turned out really good – this is one of Andrew’s standing breakfast requests!

In the short video below I’ll walk you through the step-by-step of this quick and satisfying recipe…

Sweet Potato Egg Cups
A Recipe by Diana Keuilian
4.0 from 1 reviews

Prep time
Cook time
Total time
Serves 12


  1. Preheat the oven to 400 degrees. 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.
  2. Once the sweet potatoes are cool enough to handle, peel the skin, leaving just enough skin to grip one end. Chop into pieces and run through a food processor with the grating attachment.
  3. Lightly grease 12 muffin tins with coconut oil. Press the shredded sweet potato mixture into each of the 12 muffin tins. Season with salt and pepper. Lightly brush with melted coconut oil. (Optional: For crispier potato, bake for 10 minutes before adding the egg.) Crack an egg into each sweet potato cup. Season with sea salt and black pepper. Bake for 10 to 20 minutes. Enjoy!

Calories: 185     Fat: 13g     Carbohydrates: 10g     Sodium: 84mg     Fiber: 2g     Protein: 6g    
Paleo egg cup recipe

On-the-go breakfast anyone?


  • Kendra May 22, 2015 at 1:06 pm

    I am typically not a fan of eggs this way (intact/runny) but these do look good. Do the yolks stay runny? I don’t cook eggs this way so forgive the silly question!

    • Diana May 22, 2015 at 5:50 pm

      Hi Kendra, you can make it either way – runny or cooked all the way through, that’s why I say to bake for 10-20 minutes. If you go for 10 then the yolks will be runny, but at 20 it is cooked all the way through. Enjoy!

  • Melanie Palmer August 17, 2015 at 12:47 pm

    I absolutely love the taste of these sweet potato egg cups! They turned out pretty well. The only thing is they came out rubbery on the top. Fortunately it was easy to peel off that rubbery top layer of the egg itself and then enjoy the egg sweet potato cup. I cooked them for 15 minutes because my mom would rather it not be runny. Have you encountered this rubbery top layer of the egg? What do you do to avoid the rubberiness?

    • Diana August 17, 2015 at 9:06 pm

      Hi Melanie,

      You could cover the whole muffin tin with foil, and bake that way to reduce the rubbery top. Hope that helps and enjoy! Happy Cooking!

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