SWEET POTATO HASH EGG CUPS RECIPE BY TASTY
Here's what you need: sweet potato, olive oil, salt, pepper, large eggs, tomato, fresh basil, garlic, fresh spinach, bell pepper, mushroom, pepper, low-fat mozzarella, green onion
Provided by Mel Boyajian
Categories Breakfast
Yield 6 cups
Number Of Ingredients 14
Steps:
- 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!
Nutrition Facts : Calories 148 calories, Carbohydrate 4 grams, Fat 10 grams, Fiber 0 grams, Protein 8 grams, Sugar 1 gram
SWEET POTATO BREAKFAST BAKE RECIPE BY TASTY
Here's what you need: large sweet potatoes, olive oil, salt, pepper, eggs, tomato, green onion, bell pepper, garlic powder, milk, cooking spray, ham, spinach
Provided by Katie Aubin
Categories Breakfast
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425°F (220°C).
- Using a mandolin, slice the sweet potatoes lengthwise into about 3-millimeter thick slices.
- In a large bowl, combine the sliced sweet potatoes, oil, 1 teaspoon of salt, and 1 teaspoon pepper. Toss until well coated.
- Lay out sweet potato slices on a baking sheet and bake for 10 minutes, until the edges start to crisp.
- In a large bowl, combine the eggs, tomatoes, green onions, bell pepper, garlic powder, remaining teaspoon of salt, remaining teaspoon of pepper, and the milk. Whisk well.
- Remove sweet potatoes from the oven and reduce the oven temperature to 400°F (200°C) .
- Grease a 9 x 5-inch (23 x 13 cm) loaf pan. Line the sides and base of the pan with sweet potato slices, overlapping slightly.
- Layer half of the ham slices over the sweet potato, then add the spinach, another layer of sweet potato, the egg mixture, the rest of the ham, and the rest of the sweet potato slices.
- Fold the outside sweet potato slices over the loaf.
- Bake for 30 minutes.
- Invert the loaf onto a serving plate, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 185 calories, Carbohydrate 17 grams, Fat 8 grams, Fiber 2 grams, Protein 10 grams, Sugar 6 grams
SWEET POTATO HASH CUPS RECIPE BY TASTY
Here's what you need: sweet potato, panko, olive oil, garlic powder, salt, pepper, broccoli, shredded cheddar cheese, onion, bell pepper, shredded mozzarella cheese, egg, bacon, salt, pepper
Provided by Mercedes Sandoval
Categories Snacks
Yield 4 servings
Number Of Ingredients 15
Steps:
- 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.
- Enjoy!
Nutrition Facts : Calories 140 calories, Carbohydrate 18 grams, Fat 6 grams, Fiber 2 grams, Protein 1 gram, Sugar 4 grams
BREAKFAST SWEET POTATOES
Steps:
- Preheat oven to 400°. Place potatoes on a foil-lined baking sheet. Bake until tender, 45-60 minutes., With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork. Top with remaining ingredients.
Nutrition Facts : Calories 321 calories, Fat 3g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 36mg sodium, Carbohydrate 70g carbohydrate (35g sugars, Fiber 8g fiber), Protein 7g protein.
POTATO FLOWER BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: medium russet potatoes, salt, pepper, paprika, garlic powder, fresh parsley, vegetable oil, shredded cheese blend, bacon, large eggs
Provided by Frank Tiu
Categories Breakfast
Yield 12 potato cups
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F (200°C).
- With a mandolin or a sharp knife, carefully cut the potatoes into ¹⁄₁₆-inch (1 mm) thick slices.
- Add the potato slices to a large bowl and cover with water. Toss the potatoes around to remove excess starch, then drain.
- Add 1 teaspoon of salt, the pepper, paprika, and garlic powder and toss the potatoes until evenly coated.
- Add the oil to a small bowl. Dip a paper towel in the oil and grease the cups of a 12-cup muffin tin.
- Arrange 5 potatoes around the sides of a muffin cup, overlapping slightly. Place 1 slice on the bottom to create a flower. Repeat with the remaining potato slices. Sprinkle shredded cheese over the potato cups.
- Bake for 10 minutes.
- Remove the potato cups from the oven and reduce the oven temperature to 300°F (150°C).
- Sprinkle bacon over the cheese. Add an egg to each cup. Sprinkle with salt.
- Bake for another 20-25 minutes, or until the egg whites are mostly cooked.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 357 calories, Carbohydrate 24 grams, Fat 19 grams, Fiber 2 grams, Protein 20 grams, Sugar 1 gram
SWEET POTATO BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: medium sweet potatoes, salt, pepper, paprika, garlic powder, onion powder, olive oil, shredded cheese blend, small eggs, red bell pepper, small broccoli floret, cherry tomato, shredded cheese blend, red bell pepper, onion, bacon, small eggs, bacon
Provided by Gwenaelle Le Cochennec
Categories Breakfast
Yield 12 breakfast cups
Number Of Ingredients 18
Steps:
- Preheat the oven to 400°F (200°C).
- With a mandolin or a sharp knife, carefully cut the sweet potatoes into ¹⁄₁₆-inch (1 mm) thick slices.
- Place the sweet potato slices in a large bowl, add the salt, pepper, paprika, garlic powder, and onion powder, and toss the potatoes until evenly coated.
- Let sit for about 20 minutes, until water releases from the sweet potatoes and the slices are soft and flexible.
- Brush the cups of a 12-cup muffin tin with the olive oil.
- Arrange 5 sweet potato slices around the sides of a muffin cup, overlapping slightly. Place 1 slice on the bottom to create a flower. Repeat with the remaining potato slices. Sprinkle a bit of cheese in the bottom of each cup.
- Bake for 10 minutes until the cheese has melted and the sweet potato slices are tender.
- Remove the potato cups from the oven and reduce the oven temperature to 300°F (150°C).
- Add your desired fillings to the cups. Season with salt and pepper.
- Bake for another 20-25 minutes, or until the eggs are completely cooked and/or the vegetables are tender. Let cool for about 5 minutes.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 205 calories, Carbohydrate 16 grams, Fat 11 grams, Fiber 2 grams, Protein 9 grams, Sugar 5 grams
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