Turkey Sausage Egg Cups + Sweet Potato Crust [Guest Post: Macarons and Lavender]

These Turkey Sausage Eggcups baked in a “crust” made of shredded sweet potatoes is all you’ll need for hosting your next Sunday Brunch.  These are also great as a Sunday food prep item.  Simple ingredients and real, whole foods, I can’t think of a better way to start your day.

Hello there! I’m Lephan from Macarons and Lavendar and I'm utterly excited to be here with you all while our sweet friend Katie is exploring the moors of Ireland.  Who else is so excited to see the pictures from this trip?  Well, until she gets back, I am here to provide you with some quality entertainment and share a new recipe I created just for you all! 

The Paleo lifestyle is something that I’ve always been interested in, but have always been super intimidated by it.  As a self-proclaimed carb-aholic, learning how to introduce more Paleo friendly recipes into my repertoire is beneficial to me.

Let’s have a real moment… this wasn’t the original recipe, initially I had told Katie that I was going to spiralize the sweet potatoes and create little cups for the eggs.  Well, that was a disaster.  The spiralized potato noodles weren’t thin enough and didn’t hold together to form a cup. 

So, I improvised. I grated the sweet potato using a box grater, mixed in an egg and cheddar cheese to bind it.  I then packed the bottom and sides of a muffin tin with the mixture, to create a makeshift crust and blind-baked the crust for 15min. This worked out much better. 

This is the reason why I love cooking so much, you’re forced to be flexible and to be okay with imperfection.

Once these little guys came out of the oven I let them cool for a bit before serving with a side of fresh fruit and salsa.  Some hot sauce would be real good with this. 

I loved how these turkey sausage eggcups with a sweet potato crust turned out.  I’ve been grabbing two of these each morning to bring to work with me.  They reheat nicely and they’re packed with protein to keep you full all morning. 

paleo, nut free, grain free, sugar free, gluten free, breakfast, brunch, on the go breakfast
breakfast, brunch
Yield: 12 Egg Cups
Author: Katie Doyle

Turkey Sausage Egg Cups + Sweet Potato Crust

These Turkey Sausage Eggcups baked in a “crust” made of shredded sweet potatoes is all you’ll need for hosting your next Sunday Brunch. These are also great as a Sunday food prep item. Simple ingredients and real, whole foods, I can’t think of a better way to start your day.
prep time: 10 Mcook time: 40 Mtotal time: 50 M


Egg Cup Ingredients
  • 1/2 lb turkey sausage, casing removed
  • 8 lg organic eggs
  • 3 cloves garlic, minced
  • 1/4 lg onion, diced
  • 1/2 tsp turmeric
  • 1/2 tsp smoked paprika
  • 1 tsp chili powder
  • 1 cup shredded grass fed cheddar cheese
  • salt + pepper to taste
  • 3 tbs extra virgin olive oil
Crust Ingredietns
  • 1/2 cup shredded grass fed cheddar cheese
  • 1 lb sweet potato
  • 1 lg organic egg


How to cook Turkey Sausage Egg Cups + Sweet Potato Crust

  1. Preheat oven to 375 degrees Fahrenheit. Grease a 12-cup muffin tin with some olive oil.
  2. In a large sauté pan, on medium high heat, cook onions and garlic in 2 tbsp. of olive oil. Cook until onions are translucent.
  3. Add turkey sausage, turmeric, paprika, salt and pepper. Cook until sausage is brown. Once sausage is browned remove from heat and allow to cool.
  4. While sausage is cooking, use a box grater to grate your sweet potato.
  5. Add grated sweet potato to a large mixing bowl, incorporate one egg and ½ cup of cheese. Mix well to combine.
  6. Fill muffin tin with sweet potato mixture, pushing the mixture up to the sides to form little bowls. Blind bake in preheated oven for 15-minutes.
  7. In a large mixing bowl, beat 8 eggs with chili powder and salt and pepper. Mix in cooled sausage mixture.
  8. Once sweet potato crust is done, carefully remove and fill each cup with the sausage and egg mixture. Bake for 25 min. at 375 degrees or until tops are golden brown and inside is cooked through.
  9. Carefully remove the egg cups from the muffin tin and serve.



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The nutritional labels are a product of online calculators such as MyFitnessPal. While I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
Created using The Recipes Generator

Meet Lephan!

Lephan (la-f-on), a champagne enthusiast, pup mom and New England girl living in Chicago with her Husband.  She spends her 9-to-5 life in financial services, but her passion has always been in food, travel and fashion.   Her blog Macarons and Lavender, is a food and travel blog where she shares her favorite recipes inspired by her travels. 

  • Her favorite domestic travel spots are, Charleston, SC; Savannah, GA; NOLA, New England and San Francisco.

  • Her favorite international spot is France and finds any excuse to return often.

  • Her favorite cuisine is Cantonese style Chinese food, casual French bistro food and Seafood.

  • Her favorite thing to cook is stir-fry (#Asian). However, she’s most proud of the couple of times she’s baked fresh bread at home.

Lephan hopes to help people explore culture and life outside of what they know through food and lots of #dadjokes.

Follow Lephan on her blogInstagramFacebook, & Twitter!

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