Sweet Potato Egg Cups

Sweet Potato Egg Cups
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We made some sweet potato cupsĀ a while backĀ that were outstanding. We stuffed them with curry, but we had a few left over. I pulled the left overs out this morning and filled them with egg and bacon. Like magic I had a wonderful breakfast in no time at all. I’ve made egg cups before; remember these ones wrapped in prosciutto?

Today, all I did was whisk together a few eggs with some salt and pepper, pour them into the sweet potato cups, sprinkle some bacon over the top and pop them in a 200 C (400 F) oven for about 15 minutes (or until the egg is set).

Fill with whisked eggs and bacon

Fill with whisked eggs and bacon

You could also scramble the eggs and bacon together (with veggies even) and then spoon that into the cups. I bet they would be really good with sausage in them. Man, like I said, I could eat everything in a sweet potato cup!

Breakfast is served

Breakfast is served

 

What will you put in yours?

What will you put in yours?

 

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4 Comments

  1. I try to prepare my “meals” for the week on Sunday…. If I made these on Sunday, would they be good up until Thursday? Just not sure if they’d get soggy….what do you think? I’m just tired of plain old hard boiled eggs for breakfast and I need something I can make ahead of time for the week.

    • Hi Shyla,
      I’m not sure how well they would hold up after about 3 days. I eat too much….nothing lasts a week at my house :-)

  2. I bet they would freeze well.

    • Hi Mary,
      Yes they freeze well! I’ve frozen empty cups and cups filled with eggs/bacon. Both worked well. I think a few readers have frozen them as well :-)

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