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Baked Eggs in Sweet Potato Crusts. The absolute best way to have a cozy delicious breakfast in bed, and the absolute recipe to make a yummy breakfast for a crowd! Simply the perfect egg breakfast! www.twopurplefigs.com

Baked Eggs in Sweet Potato Crusts

This recipe for Baked Eggs in Sweet Potato Crusts is lusciously delicious, super easy, healthy and takes only 15 mins to make! Serve it on a special day for breakfast in bed or make it for a crowd for a cozy Holiday morning brunch.

Course Breakfast, brunch
Cuisine American
Keyword baked eggs, eggs in potato nests, sweet potato shells
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 servings
Calories 128 kcal
Author Mahy


For the crust:

  • 2 large sweet potatoes shredded in a food processor to make 3 cups
  • 1 pinch of salt
  • 1 teaspoon olive oil
  • 2 teaspoons fresh thyme leaves

For the eggs:

  • 12 fresh eggs
  • 12 tablespoons light table cream
  • 1/2 teaspoon salt divided
  • 1 teaspoon black pepper divided
  • 4 teaspoons fresh thyme leaves (optional)
  • **1/4 cup of fresh Parmesan cheese grated ** (optional)


  1. Preheat the oven to 375 degrees. In a large bowl, toss the sweet potatoes, salt, olive oil and fresh thyme.
  2. Take your baking molds, a 9-inch baking pan or a standard muffin pan and line them with baking paper.
  3. Place the sweet potato crust at the bottom of the baking molds—for individual baked eggs, measure out 1/4 cup of the sweet potatoes for each crust.
  4. Bake the sweet potatoes for 8 mins until it softens up.
  5. Remove the sweet potatoes from the oven and crack the eggs on top. Crack one egg for each mold and in a tablespoon of cream per egg. Add the cream right over the egg. Repeat with the remaining eggs.
  6. Season with salt, pepper and fresh thyme leaves.
  7. Bake the eggs to the doneness you prefer—for a cooked and still slightly runny egg yolk, bake the eggs for 10 mins.

  8. Remove from the oven and sprinkle some freshly grated Parmesan cheese.

  9. Enjoy!

Recipe Notes

  • Adding a tablespoon of cream per egg before baking takes them to the next level.
  • If you are making Baked Eggs in Sweet Potato Crusts for a crowd—say a Holiday brunch or potluck party - use a large baking pan or my standard muffin pan.
  • To be on the safe side, make sure to line up your muffin pan with baking paper.
  • For a cooked and yet still slightly runny egg yolk, bake the eggs for 10 mins.
Nutrition Facts
Baked Eggs in Sweet Potato Crusts
Amount Per Serving
Calories 128 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Cholesterol 180mg60%
Sodium 79mg3%
Potassium 148mg4%
Carbohydrates 5g2%
Sugar 1g1%
Protein 6g12%
Vitamin A 3465IU69%
Vitamin C 0.6mg1%
Calcium 41mg4%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.