Baked Yam and Egg Cups (With Beef & Veggies)

If you think you’ve tried yam and egg in every possible way, wait until you try this one.

This baked yam and egg recipe takes the classic Nigerian yam and egg combo and transforms it into something extra special crispy fried yam cubes mixed with seasoned beef, colorful vegetables, fluffy eggs, and baked into perfectly set savory cups.

It’s hearty. It’s flavorful. It’s satisfying.

And trust me once you try it this way, regular yam and egg might feel jealous.

Whether you’re making breakfast, brunch, or even a quick dinner, this recipe is a must-try.

Why You’ll Love This Baked Yam and Egg Cups Recipe

• Crispy + soft combo – Fried yam cubes give texture while the baked eggs stay soft and fluffy.
• Protein-packed – With beef and eggs, this meal keeps you full for hours.
• Perfect for meal prep – Make ahead and reheat easily.
• Family-friendly – Kids and adults love it.
• Customizable – Swap beef for chicken, shrimp, or make it fully vegetarian.

Ingredients

For the Yam:

• 1 medium tuber yam
• Oil for frying
• Water (to soak yam before frying)

For the Beef & Veggie Mix:

• Beef strips
• Diced tomatoes
• Habanero pepper (to taste)
• Onion (chopped)
• Sweet corn
• Carrot (diced)
• Bell peppers (red, green, yellow)
• Seasoning cubes or all-purpose seasoning
• Salt (to taste)

For the Egg Mixture – (egg protein benefits)

• 4–6 eggs
• Salt (to taste)

Step-by-Step Instructions to make Baked Yam and Egg Cups Recipe

1. Prep the Yam

Wash, peel, and cut the yam into small cubes. (yam nutritional benefits)
Transfer into a bowl of water to prevent browning while you prep other ingredients.

2. Fry the Yam

Heat oil in a pan and fry the yam cubes on medium heat until golden brown.
Remove and place on paper towel to drain excess oil.

3. Cook the Beef

In another pan, use a little of the oil from frying the yam.
Add beef strips and season well. (safe beef cooking temperatures from USDA)
Cook for about 4–5 minutes until no longer pink.

4. Add the Vegetables

Add diced tomatoes, habanero, onion, sweet corn, and carrot.
Cover and cook for about 3 minutes.

Add colorful bell peppers last and stir briefly.
Remove from heat (it will finish cooking in the oven).

5. Prepare the Egg Mix

Crack eggs into a bowl, add salt, and whisk until well combined.

6. Combine Everything

In a large bowl:

• Add fried yam
• Add beef & veggie mixture
• Pour in beaten eggs

Mix gently until well combined.

7. Bake

Grease oven-safe baking cups or a baking dish.
Fill with yam-egg mixture.

Place a pan of water in the oven to prevent dryness.

Bake at 350°F (175°C) for about 25 minutes or until set.

Run a knife around the edges to loosen and remove.

Serving Suggestions

Serve with

• Fresh vegetable salad
• Nigerian stew
• Pepper sauce
• Or enjoy it on its own

It pairs beautifully with something refreshing like homemade Chapman.

Storage Tips

Not ideal for freezing due to egg texture changes.

Store in an airtight container in the fridge for up to 3 days.

Reheat in oven or air fryer for best texture.

Final Thoughts

If you love yam and egg, this baked version is one recipe you absolutely need to try. It takes a familiar favorite and gives it a fun, delicious upgrade. The crispy fried yam, flavorful beef and veggies, and soft baked eggs come together in the most satisfying way.

What I really love about this recipe is how versatile it is. You can switch up the vegetables, change the protein, adjust the spice level, or even make it completely meat-free. It works for breakfast, brunch, lunch, or even a light dinner. And because it’s baked in portions, it’s perfect for serving guests or packing for later.

It’s simple, hearty, and packed with flavor the kind of meal that feels comforting but still a little special.

If you try this recipe, I’d love to know how it turned out for you. Did you add your own twist? Let me know in the comments and don’t forget to share your recreations 💛

Recipe Video