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 EGG CUPS
This is an elemental recipe, variations include, blending the egg omelet style, adding spinach, cheese, bacon, salmon, etc.
Provided by jagret
Categories Breakfast
Time 40m
Yield 6 cups, 3 serving(s)
Number Of Ingredients 3
Steps:
- Preheat Oven to 400F.
- Mix the sweet potato and oil, add salt and pepper to taste.
- Press the mixture into a greased muffin tin.
- Bake for 20 minutes.
- Take muffin tin out of the oven and crack an egg into each cup.
- Bake an additional 10 minutes, or until the eggs are cooked to your taste.
Nutrition Facts : Calories 259.8, Fat 18.5, SaturatedFat 4.4, Cholesterol 372, Sodium 166, Carbohydrate 9.4, Fiber 1.3, Sugar 2.2, Protein 13.2
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