Sweet Potato Egg Cups
- Preparing Time: 15 minutes
- Total Time: 55 minutes
- Served Person: 1
- ingredients:
- 1 medium onion chopped
- nonstick cooking spray
- 12 large eggs
- 1 cup broccoli florets chopped
- sweet potato egg cups
- total time: 55 min.
- prep time: 15 min.
- cooking time: 40 min.
- yield: 6 servings 2 each
- 3 medium sweet potatoes shredded
- 3 tsp. olive oil divided use
- sea salt (or himalayan salt) and ground black pepp optional)
- 1/4 upshredded cheddar cheese
- Carbohydrate 102.653944 g
- Cholesterol 5076 mg
- Fat 120.53998 g
- Fiber 17.5258697864294 g
- Protein 163.40179 g
- Saturated Fat 37.3804062 g
- Serving Size 1 1 Recipe (1814g)
- Sodium 1968.6014 mg
- Sugar 85.1280742135706 g
- Trans Fat 20.7064508 g
- Calories 2130 calories
Preheat oven to 375° F. Lightly coat a twelve-cup muffin tin with spray. Set aside. Squeeze moisture from sweet potatoes using a clean kitchen towel. 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. Heat remaining 1 tsp. oil in medium nonstick skillet over medium-high heat. Add onions and broccoli; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Remove from heat. Set aside. Place eggs in a large bowl; whisk to blend. Add onion mixture; mix well. Evenly pour egg mixture into muffin cups. Evenly sprinkle with cheese. Bake for 15 to 18 minutes, or until a toothpick inserted into the center of cups comes out clean.
