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Sweet Potato Hash Egg Muffin Cups

We’re taking baked eggs to the next level with these Sweet Potato Hash Egg Muffin Cups! These little cups of heaven are made with a homemade sweet potato hash, an egg, and salt and pepper, to taste!

Prep: 10 minutesCook: 15 minutesTotal: 25 minutes
Fat 6 Carbs 4 Protein 8
Yield 8 1x

Ingredients

  • 1 small sweet potato, grated (~1/2 cup grated)
  • 1/4 cup shredded cheddar cheese
  • 1/2 tablespoon garlic powder
  • 8 large eggs
  • salt and pepper, to taste

Instructions

  1. Preheat oven to 375ºF and spray a muffin tin with coconut oil cooking spray. Alternatively, place liners in the muffin tin so clean up is easy!
  2. Peel a medium sweet potato and use a cheese grater to grate potato.
  3. Place 1/2 cup grated sweet potato, 1/4 cup cheddar cheese, and 1/2 tablespoon garlic powder in a bowl and mix until combined.
  4. Using a tablespoon as your scooper, scoop one heaping tablespoon of sweet potato mixture on the bottom of 8 muffin tins.
  5. Crack a large egg on top of each cup and season with salt and pepper to taste.
  6. Bake eggs at 375ºF for 13-15 minutes or until eggs are at desired consistency.

Tips & Notes

  • Reheat the next day in the microwave on high for 30-60 seconds.

Nutrition Facts

Serving Size: 1 egg cup Calories: 103 Sugar: 1 Fat: 6 Carbohydrates: 4 Fiber: 1 Protein: 8
Author: Lee FunkeCategory: BreakfastMethod: OvenCuisine: American

Keywords: sweet potato hash, egg muffin cups

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