American Sweet Potato Egg & Cheese Breakfast Cups
On a busy New York morning, as you rush to catch the subway, the Geedel Vegetable Chopper helps you whip up a breakfast you can take on the go. Sweet potatoes—an easy-to-find root vegetable in the U.S.—are transformed into fine, uniform shreds in seconds, faster than hand-grating. Paired with the Salad Spinner to remove excess moisture, these sweet potato shreds form a crispy "cup" in a muffin tin, filled with eggs and cheese. It’s a handheld, satisfying breakfast made for the fast pace of city life.
Ingredients (Makes 4 cups)
- 1 small sweet potato (peeled)
- 4 eggs
- 30g cheddar cheese (shredded)
- ¼ onion
- ¼ tsp salt
- A pinch of black pepper
- 1 tsp dried parsley (for garnish)
Instructions
1. Shred the Sweet Potato: Even & Quick
Cut the sweet potato into 3cm chunks. Place them in the Geedel Vegetable Chopper and rotate five times to create fine, orange shreds (about 0.3cm thick). Uniform shreds bake into a crisp "cup" that holds its shape—saving 15 minutes of prep time while preserving the sweet potato’s natural flavor.
2. Remove Moisture: The Key to a Crispy Base
Transfer the sweet potato shreds to the Salad Spinner and spin for 20 seconds to thoroughly remove moisture. This step is essential—it prevents the shreds from turning mushy during baking. Dry shreds bake into a firm, edible cup in just 10 minutes.
3. Bake & Fill: Simple & Efficient
Lightly grease a muffin tin. Divide the sweet potato shreds among the cups, pressing them down with a spoon to form a compact base. Bake at 180°C for 10 minutes until set.
Remove from the oven, crack an egg into each cup (or use pre-beaten eggs), and top with shredded cheese, salt, and pepper. Return to the oven and bake for another 12 minutes until the eggs are fully cooked.
Garnish with dried parsley, pack in a container, and enjoy on your way to work.
Conclusion
Perfect for busy urban lifestyles, these portable cups feature evenly shredded sweet potatoes for a sturdy crust and a salad spinner to lock in crispness. Made with simple ingredients like sweet potatoes and eggs, they deliver a filling, efficient breakfast. Whip up a batch for several days—saving time without sacrificing nutrition or flavor.
