SWEET POTATO HASH EGG MUFFIN CUPS

These egg muffin cups, though! Lin and I shot this recipe back in November because we got so excited about a new FFF partnership with the NC Sweet Potato Commission and it’s just getting pushed and shoved by other recipes. HOW RUDE. AmIRight? We’ve made these sweet potato hash egg muffin cups about five times since then and they get better every time :D

Over the past few months, I’ve been trying to find ways to keep high-protein, low sugar snacks around my kitchen. For some reason, I always gravitate towards sweeter, high-protein foods. The base of these baked egg cups is made up of grated sweet potato, cheddar cheese, and a little bit of garlic. I love the flavor the grated sweet potato gives these egg cups…so good! Plus you get a dose of complex carbs, fiber, vitamin a & c, and manganese. You crack an egg on top, season with salt and pepper and bake ’em! It’s as easy as that. Then you’ve got snacks/breakfast ready for the entire week. Bingo, bango, bongo.

INGREDIENTS

• 1 small sweet potato, grated (~1/2 cup grated)
• 1/4 cup shredded cheddar cheese
• 1/2 tablespoon garlic powder
• 8 large eggs
• salt and pepper, to taste

INSTRUCTIONS

1. Preheat oven to 375ºF and spray a muffin tin with coconut oil cooking spray. Alternatively, place liners in the muffin tin so clean up is easy!
2. Peel a medium sweet potato and use a cheese grater to grate potato.
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.
4. .................................

for full recipes please see : fitfoodiefinds.com

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