Sweet Potato Hash Baked Egg Cups
Ingredients
The base
-
3
cups
grated sweet potatoes
-
1
teaspoon
smoked paprika
-
½
teaspoon
dry thyme
-
salt
to season
The filling
-
12
eggs
-
½
teaspoon
garlic powder
-
½
teaspoon
ground pepper
-
1
tablespoon
diced chives
Instructions
- Preheat the oven to 375°F.
- In a large bowl, mix grated sweet potatoes, smoked paprika, thyme, and salt.
- Spray a muffin tin with cooking spray and fill each cup with the sweet potato mixture, pressing down to form a crust.
- Bake the crusts for 10 minutes.
- Remove from the oven and crack an egg into each muffin tin.
- Sprinkle with garlic powder and pepper.
- Bake for 10 minutes for a runny yolk or 13 minutes for a set yolk.
- Remove from the oven and gently remove the egg cups from the tin using a knife.
- Garnish with chives and serve immediately or store in an airtight container.
Nutrition Facts (estimated)
Servings
12 egg cups
Calories
129
Total fat
5g
Total carbohydrates
14g
Total protein
7g
Sodium
108mg
Cholesterol
186mg
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