Egg cups with sweet potato hash

Egg cups with sweet potato hash

components for six cups

CRUNCHY SWEET POTATO

Peeled and shredded half of a sweet potato

drizzle of olive oil

salt, as desired

pepper, as desired

ADD-INS

6 big eggs,

diced fresh basil,

minced spinach,

diced bell pepper, diced mushroom, chopped pepper, and salt and pepper to taste as toppings

lite mozzarella, optional green onion, and salt and pepper to taste

Preparation
A 400°F (200°C) oven is ideal.
Sweet potatoes should be shred.
Sweet potato, olive oil, salt, and pepper should all be combined in a medium bowl.
Divide the sweet potato mixture equally among a 6 cup muffin tin that has been buttered. Put some pressure on the muffin tins’ bottoms.
15 minutes of baking
Each muffin cup should include an egg.
Fill the muffin cups with the mixture of fillings of your choice.
Add pepper for flavor.
Add some cheese shredded if you like.
For 15 to 20 minutes, bake.
Add green onions as a garnish.
Enjoy!

Oils from sunflower, olive, palm, coconut, flax, pumpkin, beet, almond, avocado, and pistachios are also available. All vegetable oils include vitamin E, and none contain cholesterol. Nevertheless, they all have unique qualities, both good and bad. We’ll now discuss olive oil!

The ideal way to follow a diet is to consume whole foods without any preparation. Given its high boiling point, which generates dangerous free radicals, it is not advised for frying. Due to the strong fragrance and potential for entirely altering the flavor, it is also not advised for baking cakes and pastries. It is a fantastic option for any other meal preparation, though.