Sweet Potato Hash Cups
from the video
Healthy Muffin Tin Breakfasts 4 Ways
by Mercedes Sandoval
for 4 servings
1 sweet potato, peeled
¼ cup (10 g) panko
2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
broccoli, cut into small florets
shredded cheddar cheese
bell pepper, diced
shredded mozzarella cheese
salt, to taste
pepper, to taste
Preheat oven to 350˚F (180˚C).
Use a grater to shred sweet potato.
Add to a large bowl and mix with panko, olive oil, garlic powder, salt, and pepper.
Spoon into greased muffin tin, filling each tin about ⅔ full.
Bake for 30 minutes or until golden brown.
Add in optional toppings/fillings.
For the bacon and egg hash cup, use a spoon to form a well in the sweet potatoes. Gently pour in egg and top with salt, pepper, and bacon.
Bake for an additional 30 minutes.
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