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Sweet Potato Hash Egg Cups. Photography \u00a9 2020 by Michelle Smith and Jennifer Skog.<\/p><\/div>\n
Sweet Potato Hash Egg Cups<\/h3>\n
Makes 12 Egg Cups<\/p>\n
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- 1 teaspoon coconut oil<\/li>\n
- \u00bd medium sweet potato, grated (\u00be to 1 cup)<\/li>\n
- 1 teaspoon extra-virgin olive oil<\/li>\n
- \u00bd teaspoon salt<\/li>\n
- 4 slices bacon<\/li>\n
- 6 large eggs<\/li>\n
- 1 teaspoon everything bagel seasoning<\/li>\n<\/ul>\n
Preheat the oven to 425\u00b0F. Line a muffin tin with silicone muffin cups and lightly grease the cups with the coconut oil.<\/p>\n
Stir together the sweet potato, olive oil, and salt in a medium bowl. Divide the mixture evenly among the prepared muffin cups and press it up the sides to form a cup. Bake for 16 to 18 minutes, until the sweet potato is soft.<\/p>\n
While the cups are baking, heat a skillet over medium heat. Put the bacon in the pan and cook until crisp, 7 to 8 minutes. Transfer the bacon to a paper towel\u2013lined plate to drain and cool.<\/p>\n
Transfer the bacon to a blender or food processor and pulse to create bacon \u201cbits.\u201d<\/p>\n
Beat the eggs in a medium bowl. Add the bacon bits and bagel seasoning and stir to combine.<\/p>\n
Pour the egg mixture into the sweet potato cups, filling about two-thirds up. Reduce the oven temperature to 375\u00b0F. Bake the egg cups for 16 to 18 minutes, until they are cooked through and the eggs are no longer runny.<\/p>\n
Let the egg cups cool and store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave to serve.<\/p>\n
TIP: Lightly greasing the silicone muffin cups is key to making these egg cups easy to pop out.<\/p>\n
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