Baked Sweet Potato and Egg Cups

Step 1

Preheat over to 375°F. Spray a 6-cup non-stick muffin tin with oil spray and set aside.

Step 2

Toss grated sweet potato, thyme, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and pecorino cheese (except for reserved 2 teaspoons) together in a mixing bowl to combine.

Step 3

Divide potato mixture evenly into six portions (about 1/4 cup plus 1 tablespoon) and place each in a prepared muffin cups.

Step 4

Press mixture into the bottom and up along the sides of each cup to form a well making certain there are no open gaps.

Step 5

Spray the insides of the potato wells with olive oil spray. Transfer to oven and bake for 8 minutes.

Step 6

Remove muffin tin from oven, gently press the bottoms of the sweet potato cups and crack an egg into each.

Step 7

Return tin to the oven and bake until white are set and yolk are cooked, 12 minutes for runny eggs, 14 for slightly hardened yolks.

Step 8

Let sit one minute before carefully removing using an off set spatula.

Step 9

Sprinkle with remains remaining pecorino and more salt and pepper to taste if desired.