SWEET POTATO HASH EGG CUPS RECIPE BY TASTY
Here's what you need: sweet potato, olive oil, salt, pepper, large eggs, tomato, fresh basil, garlic, fresh spinach, bell pepper, mushroom, pepper, low-fat mozzarella, green onion
Provided by Mel Boyajian
Categories Breakfast
Yield 6 cups
Number Of Ingredients 14
Steps:
- Preheat oven to 400˚F (200˚C).
- Shred the sweet potato.
- In a medium bowl, combine sweet potato, olive oil, salt, and pepper.
- In a greased 6 cup muffin pan, evenly divide the sweet potato mixture. Press into the bottom of the muffin cups.
- Bake for 15 minutes.
- Crack an egg into each muffin cup.
- Add your desired combination of fillings to the muffin cups.
- Season with pepper.
- Add shredded cheese if desired.
- Bake for 15-20 minutes.
- Garnish with green onions.
- Enjoy!
Nutrition Facts : Calories 148 calories, Carbohydrate 4 grams, Fat 10 grams, Fiber 0 grams, Protein 8 grams, Sugar 1 gram
SWEET POTATO AND EGG SKILLET
I try to incorporate nutritious sweet potatoes in my meals as often as possible, especially with breakfast. This recipe originated with the purpose of feeding my family a healthy, hearty breakfast...and it worked! -Jeanne Larson, Mission Viejo, California
Provided by Taste of Home
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large cast-iron or other heavy skillet, heat the butter over low heat. Add sweet potatoes, garlic, 1/4 teaspoon salt and thyme; cook, covered, until potatoes are almost tender, 4-5 minutes, stirring occasionally. Stir in spinach just until wilted, 2-3 minutes., With the back of a spoon, make 4 wells in potato mixture. Break an egg into each well. Sprinkle eggs with pepper and remaining salt. Cook, covered, on medium-low until egg whites are completely set and yolks begin to thicken but are not hard, 5-7 minutes.
Nutrition Facts : Calories 224 calories, Fat 11g fat (5g saturated fat), Cholesterol 201mg cholesterol, Sodium 433mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
SWEET POTATO EGG CUPS
This is an elemental recipe, variations include, blending the egg omelet style, adding spinach, cheese, bacon, salmon, etc.
Provided by jagret
Categories Breakfast
Time 40m
Yield 6 cups, 3 serving(s)
Number Of Ingredients 3
Steps:
- Preheat Oven to 400F.
- Mix the sweet potato and oil, add salt and pepper to taste.
- Press the mixture into a greased muffin tin.
- Bake for 20 minutes.
- Take muffin tin out of the oven and crack an egg into each cup.
- Bake an additional 10 minutes, or until the eggs are cooked to your taste.
Nutrition Facts : Calories 259.8, Fat 18.5, SaturatedFat 4.4, Cholesterol 372, Sodium 166, Carbohydrate 9.4, Fiber 1.3, Sugar 2.2, Protein 13.2
SWEET POTATO BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: medium sweet potatoes, salt, pepper, paprika, garlic powder, onion powder, olive oil, shredded cheese blend, small eggs, red bell pepper, small broccoli floret, cherry tomato, shredded cheese blend, red bell pepper, onion, bacon, small eggs, bacon
Provided by Gwenaelle Le Cochennec
Categories Breakfast
Yield 12 breakfast cups
Number Of Ingredients 18
Steps:
- Preheat the oven to 400°F (200°C).
- With a mandolin or a sharp knife, carefully cut the sweet potatoes into ¹⁄₁₆-inch (1 mm) thick slices.
- Place the sweet potato slices in a large bowl, add the salt, pepper, paprika, garlic powder, and onion powder, and toss the potatoes until evenly coated.
- Let sit for about 20 minutes, until water releases from the sweet potatoes and the slices are soft and flexible.
- Brush the cups of a 12-cup muffin tin with the olive oil.
- Arrange 5 sweet potato slices around the sides of a muffin cup, overlapping slightly. Place 1 slice on the bottom to create a flower. Repeat with the remaining potato slices. Sprinkle a bit of cheese in the bottom of each cup.
- Bake for 10 minutes until the cheese has melted and the sweet potato slices are tender.
- Remove the potato cups from the oven and reduce the oven temperature to 300°F (150°C).
- Add your desired fillings to the cups. Season with salt and pepper.
- Bake for another 20-25 minutes, or until the eggs are completely cooked and/or the vegetables are tender. Let cool for about 5 minutes.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 205 calories, Carbohydrate 16 grams, Fat 11 grams, Fiber 2 grams, Protein 9 grams, Sugar 5 grams
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