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Sweet Potato Breakfast Cups

The queen of Paleo breakfasts (AKA, Stacy) has been at it again!  This is the latest recipe that she’s tried and she said it is amazing!  She did improvise a bit–she couldn’t find sweet potato tater tots so she got sweet potato fries and ran them through her magic bullet.  She also made it in an 8×8 casserole dish and it turned out fine so consider that an option too!  Stacy found the original recipe at EasyHealth Living.

Sweet Potato Breakfast Cups (makes 6 muffin cups or one 8×8)


  • 19 oz package frozen sweet potato tots, thawed (or fries, just pulse them until mashed)
  • Olive oil or coconut oil for greasing your muffin tin
  • 1/4 cup lean diced ham (I think you could use bacon or sausage if you wanted to mix it up)
  • 4 eggs
  • 1 tbsp coconut milk or almond milk


  • Preheat oven to 400 degrees and coat muffin tin cups (or baking dish) with oil.
  • Place about 5-6 thawed sweet potato tots in each cup (or divide the mashed sweet potato fries between 6 muffin tins).
  • Mash tots with the back of a spoon and shape so that it forms a cup or shell (going up the sides of the muffin tin cup).  Bake for 10 minutes.
  • Remove from oven and reduce heat to 350 degrees.
  • Add diced ham (or other meat) to the sweet potato cups.  In a bowl, whisk together eggs and coconut or almond milk, adding salt or pepper if you want to.  Pour the egg mixture over the meat dividing it evenly between the 6 cups.
  • Bake cups for 15 minutes or until eggs are set.

Note:  These should be easy to freeze in cup form, just let them cool and store them in a Ziploc bag or freezer container in the freezer.  Pull them out and microwave them when it’s time for breakfast!



2 thoughts on “Sweet Potato Breakfast Cups

  1. Adding herbs like oregano, thyme, etc. would pop up the recipe!


    Posted by Ema Jones | November 23, 2014, 5:41 pm
  2. Definitely! I’m also thinking of throwing in some sauteed onions and green bell peppers for variety.


    Posted by paleowives | November 23, 2014, 6:28 pm

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