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Sweet Potato Egg Cups

Prep time 20 min
Cook time 40 min
Total time 1 hr

Prep time 20 min
Cook time 40 min
Total time 1 hr

About

There’s a popular recipe floating around on the Internet that takes frozen, shredded hash browns and cooks them in mu n cups with an egg on top. There’s also butter and cheese involved. It looked pretty tasty, so I set out to create a more wholesome version. This recipe takes grated sweet potatoes and bakes an egg into it. The kids love this as an on-the-go breakfast—it’s one of Andrew’s standing breakfast requests!


Serves 12

3 sweet potatoes

12 eggs


Directions
1

Preheat the oven to 400 ̊F. Lightly grease 12 muffin cups with coconut oil.

2

Scrub the sweet potatoes and place in a baking pan. Rub with coconut oil and season with salt and pepper. Bake for 25 minutes, until semi-tender.

3

Once the sweet potatoes are cool enough to handle, peel the skin, leaving just enough skin to grip one end. Use a cheese grater to shred the sweet potato. Place the shredded sweet potato in a medium bowl. Season with salt and pepper.

4

Press the shredded sweet potato mixture into each of the 12 muffin cups. Lightly brush with melted coconut oil. Bake for 15 minutes.

5

Crack an egg into each sweet potato cup. Season with sea salt and black pepper. Bake for another 10 minutes. Enjoy!


Nutrition

Calories: —
Fat: —
Carbohydrates: —
Sodium: —
Fiber: —
Protein: —
Sugar: —


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