Tuesday, May 4, 2021

Sweet Potato Hash Egg Cups


The sweet potato hash is great enough to stand on its own! Use it as a healthy side dish, but if you want go the extra step, add eggs and turn it into egg cups for breakfast, lunch, or dinner! It's easy, quick, and provides more protein!


- 1 Tbs Avocado Oil or Olive Oil

- 2 cups sweet potatoes, chopped small

- 3 green onions, white part and half of the green part, diced (reserve remaining green part for garnish)

- 1 small bunch broccolini, chopped small

- 1/2 yellow squash, chopped small (optional)

- 7 or 8 asparagus stalks, chopped small, (optional)

- about 8 cocktail tomatoes, halved (optional)

- 1/2 tsp. salt

- 1/4 tsp. pepper

- 1/4 tsp. garlic powder

- 1/2 tsp. smoked paprika

- 6 eggs

*The first time I made this, I used just the sweet potatoes, onions, and broccolini. The next day I had to make again because I loved it, and I added the other vegetables. 

Peel and chop sweet potatoes. Put in a microwaveable bowl, add a few tablespoons of water, cover, and microwave for 5 minutes.

Meanwhile, heat skillet on medium high heat. Add oil. Add onions and saute' for about a minute. Add your vegetables and stir. Add seasoning and combine until the veggies are crisp tender. Once sweet potatoes are done, drain, add to vegetable mixture, and cook until vegetables are done to your liking (I like mine a little firm and not mushy). 

Set oven to 350 degrees. In a medium bowl, beat eggs. Spray a muffin tin with cooking spray, and add a spoonful of the vegetable mix to 8 muffin holes. Spoon eggs evenly over the top of each of the vegetables. Bake for 15 to 20 minutes. Let cool for a few minutes, remove, garnish with fresh herbs, and enjoy!

"Let food be thy medicine, and medicine be thy food." - Hippocrates