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!
Preheat the oven to 400 ̊F. Lightly grease 12 muffin cups with coconut oil.
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.
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.
Press the shredded sweet potato mixture into each of the 12 muffin cups. Lightly brush with melted coconut oil. Bake for 15 minutes.
Crack an egg into each sweet potato cup. Season with sea salt and black pepper. Bake for another 10 minutes. Enjoy!