These eggs in a cup are a healthy version of the classic breakfast recipe “eggs in a nest.” Instead of using bread, these egg breakfast cups are surrounded by nutritious sweet potato hash. Each is then topped with bacon and green onions for the ultimate sweet potato hash and egg breakfast cups!
This easy recipe also makes it a healthy and appetizing favorite for brunch! It’s especially great for lazy Sundays (and when you have guests in town) as the preparation is usually minimal. If you’re planning to use it for a healthy brunch option, serve it with fresh fruit, scrambled eggs, bacon, sausage, iced tea and/or mimosas.
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Another reason this is a favorite of mine for breakfast, is they can be frozen and reheated, and they are a great healthy breakfast option. Using sweet potatoes instead of regular potatoes, makes them Whole 30 & Paleo, higher in nutritional value, and lower in overall carbs. They already are low in sugar and naturally gluten free.
Egg Breakfast Cup Ingredients
This recipe takes only 5 ingredients (other than salt & pepper). Just grab 4 large sweet potatoes, ¼ cup coconut oil, 2 dozen large eggs, fresh chives and green onions, 1 lb bacon, and sea salt and pepper to season! If you are strict on healthy eating, make sure to grab the organic potatoes, nitrate free bacon, and organic eggs.
How to Make This Recipe
This recipe is so easy and healthy! The egg cups made in muffin tins for convenience and ease of preparation.
Begin by preheating your oven to 400°F. Then prep the sweet potatoes. Clean and peel the potatoes. Cut the potatoes into large wedges and run through a food processor with the shredding attachment. Mix shredded potatoes with a pinch of sea salt and set aside for 10 mins. After 10 mins, squeeze out any extra water.
Grease two muffin tins with some of the melted coconut oil. Press the shredded potatoes into the bottoms and up the sides of each of the muffin tin. Lightly brush each with the remaining coconut oil. Season with salt and pepper, to taste. They then get baked for 20 minutes.
Remove from the oven and crack an egg into each potato cup. Return them to the oven for an additional 15 minutes (or until the eggs are opaque). Top each with chopped chives, green onions, and bacon, or any other desired toppings.
Substitution, Mix-in, and Topping Ideas
- Russet or another white potato can be substituted for the sweet potatoes if desired.
- Sausage, ham, turkey sausage, or another meat can be swapped for the bacon.
- If not dairy-free, cheese adds a nice touch: feta, goat, cheddar, pepperjack. Add it shredded to the top.
- If you like it spicy: mix in some seeded diced jalapenos or top with salsa.
- Top with any additional favorite vegetables: avocado slices, mushrooms, bell peppers, onions.
Tips & Tricks
To cut off a lot of preparation time, use the grater attachment that came with your food processor. This will allow you to make the sweet potato hash (aka the nest / cups) very quickly. When grating your sweet potatoes peel them and cut them into 2-4 pieces to help them get through the processor.
I’ve also had many comments on the eggs being overdone. If you don’t like your eggs very solid, make sure not to cook this recipe much longer than it says. For the ideal texture, the eggs should no longer be runny, but just slightly solid.
FAQS
Yes! Sweet potatoes (as well as regular potatoes) are naturally gluten free.
I typically make these with sweet potato hash, due to the higher nutritional value of sweet potatoes — sweet potatoes are a great healthy option to eat for breakfast. However, regular potatoes are equally delicious. If desired, substitute regular russet potatoes, see recipe below for amounts. However, I highly encourage you to give sweet potatoes a try, their slightly sweet flavor adds an absolutely unique appeal to these breakfast egg cups.
This is due to steam rising during the cooking process, no worries, its normal! It should, however, only happen in small amounts since the sweet potatoes were squeezed prior to remove extra liquid.
Yes, they are freezer friendly! That’s part of the reason these sweet potato egg cups are such an easy, healthy breakfast option. Once they are cool, add the baked egg cups to a container or freezer storage bag. They will last up to a couple months. Reheat in the microwave or in an air fryer to keep the crisp of the sweet potatoes.
These are delicious served alongside classic breakfast and brunch dishes! For a healthy brunch, serve them with fresh fruit, scrambled eggs, bacon, sausage, iced tea or coffee, and/or mimosas. If desired, add in some hash browns, waffles, pancakes, muffins, apple fritters/donuts, and more!
How Long Do Sweet Potato and Egg Cups Last/How Are They Stored?
I find their taste to be ideal for about 3-4 days stored airtight in the refrigerator. Do not put away until completely cooled or condensation will occur, making them not last as long. They also last longer if frozen. See FAQ above for details.
Serving Suggestions / Making Healthy Brunch
This easy recipe also makes it a healthy and appetizing favorite for brunch! It’s especially great for lazy Sundays (and when you have guests in town) as the preparation is usually minimal. If you’re planning to use it for a healthy brunch option, serve it with fresh fruit, scrambled eggs, bacon, sausage, iced tea and/or mimosas.
More Brunch Recipes
Brunch your thing too?! Make sure to check out my healthy brunch ideas for some delicious clean eating brunch favorites of mine (includes the Island Breeze Mimosas [that look like a sunset in a glass]). It also features the NEW gluten free hash brown casserole.
Make a sweet potato treat your whole family will love – include your furry best friend; by making them a special sweet potato brunch treat like these Easy Sweet Potato Dog Treats!
Or make sure to put your email address in the box below and sign-up for my email updates to make sure you see all the exciting brunch recipes!
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For more clean eating/gluten-free brunch, cocktail, and other recipes!
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Enjoy! Here’s to regaining our sparkle together,
✧❈✯✦Jenn✦✯❈✧
Sweet Potato Bacon and Egg Breakfast Cups
Ingredients
- 4 large sweet potatoes or 5 lb bag russet potatoes
- ¼ cup coconut oil melted
- 2 dozen 24 large eggs
- Sea salt
to taste - Black pepper to taste
- ¼ cup chopped chives
- ¼ cup chopped green onions
- 1 lb bacon cooked and chopped
Instructions
- Preheat the oven to 400°F.
- Clean and peel the potatoes.
- Cut the potatoes into large wedges and run through a
food processor with the shredding attachment. Mix shredded potatoes with a pinch of sea salt and set aside for 10 mins. After 10 mins, squeeze out any extra water.
- Grease two muffins tins with some of the melted coconut oil. Press the shredded potatoes into the bottoms and up the sides of each of the muffin tin.
- Lightly brush with remaining coconut oil. Season with salt and pepper.
- Bake for 20 mins. Remove from oven.
- Crack an egg into each potato cup. Return to the oven for an additional 10-15 mins (depending on how cooked you prefer your eggs). Top with chopped chives, green onions, and bacon. For extra protein or additional nutrition value, add other toppings such as flax seed, sausage, avocado slices, mushrooms, etc.
Loved these little egg nests! The sweet potato had the perfect crunchy texture, and the eggs came out just how I like them.
Thanks Amanda – glad you enjoyed them!
These potato egg nests appealed to me right away! I made them for the family and loved the crunchiness of the potato crust. They were hearty and my kid devoured so many in one sitting! We reheated the leftover the next morning and they were just as good as they were when freshly baked. I’ll be making these again and again!
Thanks Marie! So glad they were also just as good the next morning 🙂
I just love breakfast recipes like this one. They not only are adorable, but so so delicious. My family loved them.
Thank you! I’m glad it was something the whole family loved! 🙂
These egg nests are so delicious. I love how simple they are to prepare and the fact that you can freeze them. As a single mama, I’m always looking for recipes like this. Thanks so much!
Thank you :). Definitely works great when freezing some, cooking for only 2 here as well!
These would be great for busy weekday mornings. My kids love these kids of little cups for breakfast! Excited to make these!
Thank you! They are definitely one of my favs for busy weekday mornings.
This is my new favourite breakfast treat. I only make cooked breakfast at the weekends so I made these sweet potato egg nests last Sunday. Really good. Definitely to be repeated!
Thank you, glad you enjoyed them.
Can’t believe how easy these sweet potato egg nests were! We threw them on the grill and they were absolutely delicious. Thanks for sharing this.
Thanks Devan! That’s a really fun idea, I might have to try that way next time, glad you enjoyed 🙂
These were soooo goood! I eat the same things over and over for breakfast and I made these and they are perfect for grab and go! I’m so excited to make these from now on! This recipe was easy to make and still delicious!
Thank you! Glad you enjoyed, isn’t grab and go the best?! (Not a morning person here).
I love these. They are such a great breakfast idea. I have done something similar in a pie pan but never thought to make them individual size.
Thanks Sean! I’m glad you enjoyed them 🙂
These look delicious and will be a hit in my home! When I make them , I’ll be sure to post & credit you. 😊
Warmly,
Jen