BAKED SWEET POTATO AND EGG CUPS
Steps:
- Preheat over to 375°F. Spray a 6-cup non-stick muffin tin with oil spray and set aside.
- Toss grated sweet potato, thyme, 1/4 teaspoon salt, 1/8 teaspoon black pepper, onion powder and pecorino cheese (except for reserved 2 teaspoons) together in a mixing bowl to combine.
- Divide potato mixture evenly into six portions (about 1/4 cup plus 1 tablespoon) and place each in a prepared muffin cups.
- Press mixture into the bottom and up along the sides of each cup to form a well making certain there are no open gaps.
- Spray the insides of the potato wells with olive oil spray. Transfer to oven and bake for 8 minutes.
- Remove muffin tin from oven, gently press the bottoms of the sweet potato cups and crack an egg into each.
- Return tin to the oven and bake until white are set and yolk are cooked, 12 minutes for runny eggs, 14 for slightly hardened yolks.
- Let sit one minute before carefully removing using an off set spatula.
- Sprinkle with remains remaining pecorino and more salt and pepper to taste if desired.
Nutrition Facts : ServingSize 1 egg cup, Calories 132 kcal, Carbohydrate 10 g, Protein 8 g, Fat 6.5 g, SaturatedFat 2.5 g, Cholesterol 190.5 mg, Sodium 207 mg, Fiber 1 g, Sugar 2 g
SWEET POTATO HASH EGG CUPS RECIPE BY TASTY
Here's what you need: sweet potato, olive oil, salt, pepper, large eggs, tomato, fresh basil, garlic, fresh spinach, bell pepper, mushroom, pepper, low-fat mozzarella, green onion
Provided by Mel Boyajian
Categories Breakfast
Yield 6 cups
Number Of Ingredients 14
Steps:
- Preheat oven to 400˚F (200˚C).
- Shred the sweet potato.
- In a medium bowl, combine sweet potato, olive oil, salt, and pepper.
- In a greased 6 cup muffin pan, evenly divide the sweet potato mixture. Press into the bottom of the muffin cups.
- Bake for 15 minutes.
- Crack an egg into each muffin cup.
- Add your desired combination of fillings to the muffin cups.
- Season with pepper.
- Add shredded cheese if desired.
- Bake for 15-20 minutes.
- Garnish with green onions.
- Enjoy!
Nutrition Facts : Calories 148 calories, Carbohydrate 4 grams, Fat 10 grams, Fiber 0 grams, Protein 8 grams, Sugar 1 gram
SWEET POTATO AND EGG SKILLET
I try to incorporate nutritious sweet potatoes in my meals as often as possible, especially with breakfast. This recipe originated with the purpose of feeding my family a healthy, hearty breakfast...and it worked! -Jeanne Larson, Mission Viejo, California
Provided by Taste of Home
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large cast-iron or other heavy skillet, heat the butter over low heat. Add sweet potatoes, garlic, 1/4 teaspoon salt and thyme; cook, covered, until potatoes are almost tender, 4-5 minutes, stirring occasionally. Stir in spinach just until wilted, 2-3 minutes., With the back of a spoon, make 4 wells in potato mixture. Break an egg into each well. Sprinkle eggs with pepper and remaining salt. Cook, covered, on medium-low until egg whites are completely set and yolks begin to thicken but are not hard, 5-7 minutes.
Nutrition Facts : Calories 224 calories, Fat 11g fat (5g saturated fat), Cholesterol 201mg cholesterol, Sodium 433mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
SWEET POTATO BITES
Take advantage of seasonal produce at your next dinner party with our recipe for Sweet Potato Bites. Brown sugar, cinnamon, marshmallows and pecans bring the flavor to these melt-in-your-mouth Sweet Potato Bites.
Provided by My Food and Family
Categories Home
Time 35m
Yield 8 servings, 2 topped potato slices each
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Trim and discard thin slice off end of each potato. Cut each trimmed potato into 8 slices; place in single layer on parchment-covered baking sheet.
- Bake 15 min. Meanwhile, mix butter, sugar and cinnamon until blended.
- Turn potatoes; brush with butter mixture. Bake additional 10 min.
- Remove potatoes from oven. Heat broiler. Top each potato slice with marshmallow half, cut side down.
- Broil, 4 inches from heat, 45 sec. to 1 min. or until marshmallows are golden brown.
- Top marshmallows with nuts. Use back of spoon to press nuts into marshmallows to secure nuts and flatten marshmallows.
Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
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