I made the cutest little sweet potato hash and egg breakfast cups for breakfast this morning, and as soon as I saw how they turned out, I knew I had to share the recipe with you guys! Their super simple, and super yummy, and they make for a perfect combination of great protein and good carbs to start your day. These also make for an excellent snack for any time of the day!
The two main ingredients are sweet potato and eggs. The good carbs come from the sweet potatoes, and the good portion come from the eggs.
I love looking at a long list of health benefits that I’m starting my day with! Even though these breakfast cups have only a few ingredients, as you can see their health benefits are many!
SWEET POTATO HASH AND EGG BREAKFAST CUPS
- 3/4 cup shredded sweet potato (about 1/2 medium sweet potato peeled and shredded)
- 1/2 cup shredded cheese of your choice (I used a goat’s milk mozzarella)
- 1 tsp. garlic granules
- 6 eggs
- sea salt and pepper for seasoning
1.) Preheat the oven to 425 degrees. Line 6 cups of a muffin tin with paper liners, or grease 6 cups of the muffin tin.
2.) Place the shredded sweet potato, cheese, and garlic granules in a small bowl. Stir to combine completely.
3.) Place 1-2 Tbsp of the sweet potato mixture in the bottom of each of the six cups, then crack in egg on top of each of the cups.
4.) Bake in the oven for 15 minutes until the egg is set, and the yolk is to your desired consistency. Remove the cups from the pan and allow them to sit for 2-3 minutes.
5.) Remove the liners from each of the cups. Season with sea salt and pepper, and serve.
Easy Peasy! Enjoy! 🙂