Sweet Potato Hash Egg Cups
INGREDIENTS
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
Basil, finely chopped
Garlic, minced
Spinach, finely chopped
Bell pepper, diced
Mushrooms, chopped
Pepper, to taste
Toppings:
Low-fat mozzarella (optional)
Green onions, to taste
PREPARATION
1. Preheat oven to 400˚F/200˚C.
2. In a medium bowl, combine sweet potato, olive oil, salt, and pepper.
3. In a greased 6-cup muffin pan, evenly divide the sweet potato mixture. Press into the bottom of the muffin cups.
4. Bake for 15 minutes.
5. Crack an egg into each muffin cup.
6. Add your desired combination of fillings to the muffin cups.
7. Season with pepper.
8. Add shredded cheese if desired.
9. Bake for 15-20 minutes.
10. Garnish with green onions.
Enjoy your hearty breakfast!
