Sweet Potato Hash Egg Muffin Cups
We're taking baked eggs to the next level with these Sweet Potato Hash Egg Muffin Cups!, an egg, and salt and pepper, to taste!
Servings: 8
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
- Preheat oven to 375ºF and spray a muffin tin with cooking spray so clean up is easy!
- Peel a medium sweet potato and use a cheese grater to grate potato.
- 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.
- Using a tablespoon as your scooper, scoop one heaping tablespoon of sweet potato mixture on the bottom of 8 muffin tins.
- Crack a large egg on top of each cup and season with salt and pepper to taste.
- Bake eggs at 375ºF for 13-15 minutes or until eggs are at desired consistency.
Video
[adthrive-in-post-video-player video-id="axJZmc36" upload-date="2017-05-24T17:59:09.000Z" name="Sweet Potato Hash Egg Cups" description="Sweet Potato Hash Egg Cups – we’re taking baked eggs to the next level and adding a sweet potato/cheddar cheese base for the most delicious, satisfying savory breakfast you’ll eat this year!"]
Notes
- Reheat the next day in the microwave on high for 30-60 seconds.
Nutrition
Calories: 103kcal | Carbohydrates: 4g | Protein: 8g | Fat: 6g | Fiber: 1g | Sugar: 1g