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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

  1. Preheat oven to 400˚F (200˚C).
  2. Shred the sweet potato.
  3. In a medium bowl, combine sweet potato, olive oil, salt, and pepper.
  4. In a greased 6-cup muffin pan, evenly divide the sweet potato mixture. Press into the bottom of the muffin cups.
  5. Bake for 15 minutes.
  6. Crack an egg into each muffin cup.
  7. Add your desired combination of fillings to the muffin cups.
  8. Season with pepper.
  9. Add shredded cheese if desired.
  10. Bake for 15-20 minutes.
  11. Garnish with green onions.
  12. Enjoy!
 

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