RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2859
| View Recipe |
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| Recipe Name: |
Sweet Potato Hash Egg Cups |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2017-02-27
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| Course: |
Breakfast |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$0.03
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
muffin tin |
| Suggested Sides: |
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| Comments: |
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Ingredients:
1 to taste salt and pepper
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Directions:
Preheat oven to 375 F and spray a muffin tin with cooking spray. Alternatively, place paper liners in the muffin tin so clean up is easy!
Peel a medium sweet potato and use a cheese grater to grate potato.
Place ½ cup grated sweet potato, ¼ cup cheddar cheese, and ½ tablespoon minced garlic in a bowl and mix until combined.
Using a tablespoon as your scooper, scoop one heaping tablespoon of sweet potato mixture on the bottom of 8 muffin tins.
Crack a large egg on top of each cup and season with salt and pepper to taste.
Bake eggs at 375 F for 13 to 15 minutes or until eggs are at desired consistency.
Reheat the next day in the microwave on high for 30 to 60 seconds. |
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| Nutrition per Serving: |
| Calories: |
144 |
Total Carbs: |
1.2 |
Net Carbs: |
1.4 |
| Cholesterol: |
421.8 |
Fat: |
9.8 |
Protein: |
11.85 |
| Fiber: |
-0.20 |
Sodium: |
140.25 |
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