Sweet Potato Hash Egg Cups
by Mel Boyajian
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!
Advertisement
Advertisement
Advertisement
