Sweet Potato Egg Nests
Servings: 6 egg cups
Ingredients
- 2 +½ cups sweet potatoes shredded
- 2 teaspoon olive oil extra virgin
- 1 teaspoon chili powder
- ½ tsp garlic powder
- ¼ cup cheese shredded
- ½ teaspoon ground cumin
- 6 medium-large eggs
Instructions
- Preheat oven to 400 degrees F. and spray a muffin pan with cooking oil
- In a large bowl, combine the shredded sweet potatoes with the olive oil, cheese, chili powder, garlic powder, cumin, salt and pepper
- Press about ⅓ cup of the shredded sweet potato mixture into the bottom and sides of each muffin cup (creating a nest shape)
- Bake the nests for about 18-25 minutes, or until they begin to brown
- Once the nests are baked, remove from the oven and crack an egg into each nest. Place them back into the oven and bake for another 10-15 minutes. The cook time will depend on how well done you like your eggs cooked (10 mins= a runnier egg, 15 mins= hard boiled)
- Remove from the oven and let the nests cool for a few minutes. I like the serve mine with avocado, green onions and hot sauce!
Notes
*Storing: these egg cups can be kept in the fridge for up to 4 days
Nutrition
Serving: 1egg nest | Calories: 161kcal | Carbohydrates: 12g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 213mg | Sodium: 147mg | Potassium: 280mg | Fiber: 2g | Sugar: 3g | Vitamin A: 8312IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg
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