SWEET POTATO HASH EGG CUPS

These egg cups, tho'! Lin and I remark this instruction substantiate in Nov because we got so nervous most a new FFF partnership with the NC Confection Vine Organization and it's upright effort pushed and shoved by different recipes. HOW Unmannered. AmIRight? We've made these about digit present since then and they get improve every time :D Kickshaw potatoes + foodstuff + cheese…YES!

Over the ancient few months, I've been trying to conceptualize ways to fix high-protein, low sweeten snacks around my kitchen. For whatever present, I ever gravitate towards sweeter, high-protein foods. The part of this instruction is prefab up of grated kickshaw vine, cheddar cheeseflower, and a young bit of flavorer. I like the savor the grated unsoured tater gives these egg cups&so intellectual! Plus you get a pane of composite carbs, fiber, vitamin a & c, and metal. You unhurried as that. Then you've got snacks/breakfast waiting for the uncastrated period. Bingo, bango, membranophone.

INGREDIENTS

• 1/2 cup sweet potatoes, grated (~1 small sweet potato)
• 1/4 cup cheddar cheese, shredded
• 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. Using a tablespoon as your scooper, scoop one heaping tablespoon of sweet potato mixture on the bottom of 8 muffin tins.
5. Crack a large egg on top of each cup and season with salt and pepper to taste.
6. Bake eggs at 375ºF for 13-15 minutes or until eggs are at desired consistency.

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