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Take Your Breakfast Game To Another Level With These Easy Sweet Potato Hash Egg Cups

If you are familiar with baked eggs or are a fan of the saying, “eat breakfast like a king”, then this recipe is for you. Take baked eggs to the next level by adding a sweet potato and cheese base for the most delicious, satisfying, savoury breakfast you’ll eat yet. And, the best part? It’s ready in 25 minutes.

*Recipe makes 8 egg cups.

Sweet potato hash egg cups. Photo: Taste of Home



  • 1/2 cup sweet potatoes, grated
  • 1/4 cup cheddar cheese, shredded
  • 1/2 tbsp garlic powder
  • 8 large eggs
  • Salt and pepper, to taste


  1. Preheat oven to 375ºF. Spray a muffin or cupcake tin with coconut oil cooking spray or place liners in the muffin tin for easy cleanup.
  2. Peel a medium sweet potato and grate it.
  3. Measure out the grated sweet potato, cheddar cheese and garlic powder in a bowl and mix until combined.
  4. Scoop one heaping tablespoon of the sweet potato mixture on the bottom of 8 muffin tins.
  5. On top of the mixture in each cup, crack a large egg.
  6. Season each cup with salt and pepper to taste or any other flavouring of your choice.
  7. Bake eggs at 375ºF for about 15 minutes or until eggs are at desired consistency.
  8. Serve hot or store in an airtight container in the fridge and reheat the next day in the microwave on high for 30-60 seconds.
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