Description
Make egg cups in a muffin tin for the perfect meal prep breakfast! With sweet potato hash and protein-packed eggs, they’re light yet satisfying.
Ingredients
Scale
- 3 cups grated sweet potatoes (about 1 – 1.5 sweet potatoes)
- 1 teaspoons smoked paprika
- 1/2 teaspoon dry thyme
- salt to season
- 12 eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground pepper
- 1 tablespoon diced chives
Instructions
- Preheat oven to 375 degrees F.
- To a large bowl add sweet potatoes, smoked paprika, thyme and salt. Using your hands mix to toss everything.
- Spray a muffin tin with cooking spray.
- Fill each muffin tin with grated sweet potatoes and press down. (this will be your sweet potato crust)
- Bake for 10 minutes.
- Remove muffin tin from oven.
- Crack an egg in each muffin tin over the sweet potato crust.
- Sprinkle with garlic powder and pepper. (basically a pinch for each egg cup)
- Bake until your preferred doneness. Bake 10 minutes for a runny yolk or 13 minutes for a more set yolk.
- Remove from oven.
- Using a knife, gently go around the edges and remove egg cups from mold.
- Garnish with chives.
- Eat immediately or store in an air tight container in the refrigerator.
Notes
** FAST HINT: Add whole sweet potatoes to a food processor and grate using the grater attachment. Will go so much faster.
Nutrition
- Serving Size: 1 egg cup
- Calories: 129
- Sugar: 3 g
- Sodium: 108 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 186 mg
