Name: Sweet Potato Egg Cups with Bacon & Veggies
Ingredients: 1 medium sweet potato, peeled & shredded (~3 cups shredded); 4 strips bacon, diced; 1/2 cup cheddar cheese, shredded; 1/2 tsp garlic powder; 1/4 tsp black pepper; 1/4 tsp salt; 12 eggs; 1-2 cups veggies of choice (in picture: diced mushrooms, red bell pepper & arugula)

Ingredients

Scale

1 medium sweet potato, peeled & shredded (~3 cups shredded)
4 strips bacon, diced
1/2 cup cheddar cheese, shredded
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp salt
12 eggs
1–2 cups veggies of choice (in picture: diced mushrooms, red bell pepper & arugula)

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Instructions

Preheat oven to 400°F & coat a 12-cup muffin tin with spray/butter/baking cups
In a medium bowl, mix sweet potato, bacon, cheddar cheese, garlic powder, pepper & salt until combined
Distribute sweet potato mixture evenly between 12 cups and press down firmly
Bake in oven for 20 minutes or until sweet potatoes at top of the cup start to crisp
Remove from oven and crack one egg into each sweet potato hash nest
Top each egg with veggies of choice if desired and bake for an additional 15-20 minutes or until eggs cooked to desired doneness.

Notes

Macros (per egg):
9g Pro, 4g Carb, 8g Fat

Nutrition

Serving Size: 1 egg