Yes, I know another muffin tin recipe! Sorry I can’t help it! They are just so darn easy to make, and a great way to use up leftover veggies. I made these with broccoli and onions and topped with some fresh tomatoes and basil from my garden, but you can easily swap out any veggie combo you prefer. You could also add some bacon too. I would have, but I was out. Next time for sure!

These muffins also store well in the fridge in an air tight container for a quick on the go breakfast or after school snack. You may want to double the batch because they surely won’t be around for long!

Sweet Potato Hash Brown Cups

2016-09-11 16:15:22

Serves 6

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Prep Time

15 min

Cook Time

35 min

Total Time

50 min

Prep Time

15 min

Cook Time

35 min

Total Time

50 min

Nutrition Facts

Serving Size

191g

Amount Per Serving

Calories 159

Calories from Fat 68

% Daily Value *

Total Fat 8g

12%

Saturated Fat 3g

17%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 165mg

55%

Sodium 192mg

8%

Total Carbohydrates 13g

4%

Dietary Fiber 4g

14%

Sugars 4g

Protein 11g

Vitamin A

81%

Vitamin C

153%

Calcium

16%

Iron

10%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1 large sweet potato, shredded
2. 5 eggs
3. 2 tablespoons of milk
4. Salt and pepper
5. 1 small onion, diced
6. 1 small head of broccoli, diced
7. 1/2 cup cheddar cheese

Instructions

1. Preheat oven to 375 degrees. Spray a 12 cup muffin tin with non stick cooking spray.
2. Place shredded sweet potatoes in muffin tin and press down and around the sides. Place in oven and bake for about 15 minutes or until lightly browned.
3. Meanwhile, add the 5 eggs, milk, salt, and pepper to a large bowl and beat. Set aside.
4. Heat 2 tablespoons of oil in a skillet. Add diced onion and broccoli. Saute for about 5 minutes and add to bowl of beaten eggs.
5. Sprinkle shredded cheese over the cooked sweet potatoes then spoon the egg mixture over the cheese.
6. Place back into the oven and bake for about 20-25 minutes or until eggs are set and lightly browned.

By Kim's Healthy Eats

Kim's Healthy Eats https://www.kimshealthyeats.com/