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Ingredients
for 6 cups
Sweet Potato Crust
- ½ sweet potato, peeled and shredded
- olive oil, drizzle
- salt, to taste
- pepper, to taste
Add-Ins
- 6 large eggs
- tomato, diced
- fresh basil, finely chopped
- garlic, minced
- fresh spinach, finely chopped
- bell pepper, diced
- mushroom, chopped
- pepper, to taste
Toppings
- low-fat mozzarella, optional
- green onion, to taste
Preparation
- Preheat oven to 400˚F (200˚C).
- Shred the sweet potato.
- In a medium bowl, combine sweet potato, olive oil, salt, and pepper.
- In a greased 6-cup muffin pan, evenly divide the sweet potato mixture. Press into the bottom of the muffin cups.
- Bake for 15 minutes.
- Crack an egg into each muffin cup.
- Add your desired combination of fillings to the muffin cups.
- Season with pepper.
- Add shredded cheese if desired.
- Bake for 15-20 minutes.
- Garnish with green onions.
- Enjoy!
Tips
1 of
2
-
Sarah Cook
I made these in mini tins (because that’s all I had). I mixed 6 eggs and poured the mixture into the sweet potato nests. I definitely overfilled them so I’d recommend being really careful when pouring! I cooked them for 10 - 12 minutes the first time, and 10 - 12 minutes the second time.
1 month ago Helpful (4) -
Megan Arth
These are really good. I will be making them again!
2 months ago Helpful (3) -
Christine Cameron
It was wonderful I will definitely do this again!!!!
1 month ago Helpful (1) -
Kylie Tilley
I used frylight instead of olive oil and still tastes fab
9 days ago Helpful (0)
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