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Sweet potato hash egg muffin cups

Sweet potato hash egg muffin cups

By William Dinh
10’ Prep time
15’ Cook time
25’ Total time
103 Calories
8 Serving

Summary

We’re taking baked eggs to the next level with these sweet potato hash egg muffin cups! these little cups of heaven are made with a homemade sweet potato hash, an egg, and salt and pepper, to taste!
William Dinh 0 Followers

Step by Step

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Step 1

Preheat oven to 375ºF and spray a muffin tin with cooking spray so clean up is easy!
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Step 2

Peel a medium sweet potato and use a cheese grater to grate potato.
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Step 3

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.
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Step 4

Using a tablespoon as your scooper, scoop one heaping tablespoon of sweet potato mixture on the bottom of 8 muffin tins.
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Step 5

Crack a large egg on top of each cup and season with salt and pepper to taste.
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Step 6

Bake eggs at 375ºF for 13-15 minutes or until eggs are at desired consistency.

Tips and Warnings

Reheat the next day in the microwave on high for 30-60 seconds.

Ingredient

  • Large eggs
    Large eggs
    8
  • Salt and pepper
    Salt and pepper
    1
  • Shredded cheddar cheese
    Shredded cheddar cheese
    59.15 ml
  • Garlic powder
    Garlic powder
    7.39 ml
  • Small sweet potato
    Small sweet potato
    1

Nutrition Facts

View nutrition facts
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