These egg cups are loaded with vegetables, with a sweet potato hash crust that's baked to perfection, making for a tasty and satisfying breakfast or snack.
Quick Info
⏱️ 50 min • 🍽️ 6 servings • ⭐ 92%
Nutrition
98 cal • 6g protein • 3g carbs • 6g fat
Tags
[North American] • [Gluten-Free] • [Healthy] • [Low-Carb] • [Vegetarian] • [Breakfast] • [Brunch] • [Under 1 Hour]
Ingredients
- ½ sweet potato, peeled and shredded
- Olive oil, drizzle
- Salt, to taste
- Pepper, to taste
- 6 large eggs
- Tomato, diced
- Basil, finely chopped
- Garlic, minced
- Spinach, finely chopped
- Bell pepper, diced
- Mushrooms, chopped
- Pepper, to taste
- Low-fat mozzarella (optional)
- Green onions, to taste
Instructions Preview
- Preheat oven to 400˚F (200˚C).
- Shred the sweet potato.
- In a medium bowl, combine sweet potato, ol…
…and 9 more steps
Recipe by: Mel Boyajian • From: Goodful
