They last great for 5 days, and they pair well with hot sauce!!!
The taste of the sweet potato at the bottom makes them sweet, and the spicy from the hot sauce is just PERFECT! However, they don't need any sauce on them at all!
I highly recommend making them, because they're just absolutely incredible. AND THEY'RE EASY!!!! Although there's a little bit of work when you need to shred the potatoes, just do it.. because they're WORTH THE EFFORT! <3 <3 ENJOY! :)
Just make then for brunch and pair them with toast and bacon if you'd like!! I like to have them as a mid-morning snack!!! :)
Sweet Potato Egg Cups
Total Time: 55 min.
Prep Time: 15 min.
Cooking Time: 40 min.
Yield: 6 servings, 2 each
Containers: 1 red, 1/2 green, 1/2 yellow, 1/2 tsp
Nonstick cooking spray
3 medium sweet potatoes, shredded
3 tsp. olive oil, divided use
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
1 medium onion, chopped
1 cup broccoli florets, chopped
12 large eggs (I used 4 eggs and 12 egg whites)
¼ cup shredded cheddar cheese
1. Preheat oven to 375° F.
2. Lightly coat a twelve-cup muffin tin with spray. Set aside.
3. Squeeze moisture from sweet potatoes using a clean kitchen towel.
4. Combine sweet potatoes and 2 tsp. oil. Season with salt and pepper if desired. Divide evenly between prepared muffin cups; press sweet potato mixture into bottom and sides of muffin cups. Bake for 14 to 16 minutes, or until edges are golden brown. Set aside.
5. Heat remaining 1 tsp. oil in medium nonstick skillet over medium-high heat.
6. Add onions and broccoli; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Remove from heat. Set aside.
7. Place eggs in a large bowl; whisk to blend.
8. Add onion mixture; mix well.
9. Evenly pour egg mixture into muffin cups. Evenly sprinkle with cheese.
10. Bake for 15 to 18 minutes, or until a toothpick inserted into the center of cups comes out clean.