Recipe of the day: Sweet Potato Egg Cups
Servings 6; 2 cups each
Nonstick cooking spray
3 medium sweet potatoes shredded
3 tsp olive oil divided use
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
1 small onion chopped
1 cup broccoli florets chopped
12 large eggs
¼ cup shredded cheddar cheese
Preheat oven to 375° F.
Lightly coat a twelve-cup muffin tin with spray. Set aside.
Squeeze moisture from sweet potatoes using a clean kitchen towel.
Combine sweet potatoes and 2 tsp. oil. Season with salt and pepper if desired; mix well.
Divide sweet potato mixture evenly between prepared muffin cups; press sweet potato mixture into bottom and sides of muffin cups. Bake for 14 to 16 minutes, or until edges are golden brown. Set aside.
Heat remaining 1 tsp. oil in medium nonstick skillet over medium-high heat.
Add onions and broccoli; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Remove from heat. Set aside.
Place eggs in a large bowl; whisk to blend.
Add onion mixture; mix well.
Evenly pour egg mixture into muffin cups. Evenly sprinkle with cheese.
Bake for 15 to 18 minutes, or until a toothpick inserted into the center of cups comes out clean.