Sweet Potato Chive Egg Cups

Sweet Potato Chive Egg Cups

  • Author: Cassie Johnston
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 minutes
  • Yield: 6 egg cups
  • Category: Breakfast


These dairy-free egg cups feature a shredded sweet potato crust topped with brightly-flavored fresh chives.

Gluten-free, Paleo, AIP, Dairy-Free, Grain-Free


  • Cooking spray
  • 1 small sweet potato
  • 6 eggs
  • 2 tablespoons chopped fresh chives
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder


  1. Preheat oven to 350°F. Liberally spray six cups of a regular size muffin tin with cooking spray.
  2. Using the large holes in a box grater, grate the entire sweet potato (you should get about 1 1/2 cups of grated sweet potato). Scoop 1/4 cup of grated sweet potato into the bottom of each greased muffin cup. Press down to form a crust.
  3. Carefully break an egg into each cup. Evenly divide the chives over top of each cup.
  4. In a small bowl, mix together the salt, pepper, and garlic powder. Sprinkle evenly over the egg cups.
  5. Bake in preheated oven for 10-12 minutes (for a soft yolk) or 12-15 minutes (for a hard yolk). Let cool for 10 minutes in the muffin tin, then use a knife to loosen the sides of the cups and lift them out with a spoon.
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