Egg and Hash Brown Breakfast Cups

Updated at: Wed, 26 Apr 2023 06:13:23 GMT

Step 1

Preheat oven to 400F.

Step 2

First, shred/grate your sweet potato. Hands down the easiest and quickest way to do this is to cut it coarsely into chunks and use your shredding attachment on your food processor. I didn’t even peel it, just washed it.

Step 3

Place the shredded sweet potato in a large bowl with two eggs and spices. Toss everything together and set aside.

Step 4

Sauté the bell pepper and shallot in extra virgin olive oil until browned.

Step 5

Add to the sweet potatoes and toss everything together.

Step 6

Line the muffin tin with parchment papers. Then divide the hash into the muffin tins, filling about half way.

Step 7

Bake for 15 minutes.

Step 8

Add the eggs on top of the hash and bake for an additional 8 minutes until the eggs are no longer clear.

Step 9

An alternative if you want a more grab and go bite is you can whisk the eggs together and divide the between the muffin tins.

Step 10

Allow the eggs to sit a few minutes before removing to a cooling rack/plate.

Step 11

Top with fresh basil and some hot sauce (optional).

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