SBD Sweet Potato Egg Cups

Egg C. are an excellent addition to your menu plan for several reasons. They’re an easy, portable source of protein; you can customize them with any combination of vegetables and cheese you like; and you can make them in advance!

 

1 medium sweet potato, peeled and shredded

¼ tsp. sea salt

2 tsp. coconut oil, melted

¼ tsp. ground black pepper

¼ tsp. garlic powder

 

12 large eggs

½ C. heavy cream

¼ tsp. sea salt

½ tsp. ground black pepper

¼ C. chopped spinach

¼ C. chopped tomatoes

¼ C. crumbled full-fat feta cheese

¼ C. shredded full-fat cheddar cheese

 

Preheat the oven to 400°F. Line a 12-C. muffin tin with silicone C. or paper C.cake liners and set aside. Combine the sweet potato and sea salt in a strainer and toss to coat. Let the mixture sit for 20 minutes to release any excess water. Transfer the sweet potato to a piece of cheesecloth and squeeze out the water.  Put the sweet potatoes in a bowl and add the coconut oil, black pepper, and garlic powder. Toss to combine. Divide the sweet potato mixture evenly between the 12 muffin C. and press the mixture down into the bottoms of the muffin C. with the tip of a spoon. Bake for 15 minutes. Remove the muffin tin from the oven. While the sweet potatoes are cooking, prepare the egg C. by adding the eggs, heavy cream, salt, pepper, spinach, and tomatoes to a bowl and whisk to combine. Pour equal amounts of the egg mixture into the baked sweet potato C.. Top with the feta and cheddar. Bake for 15 to 20 minutes, or until the eggs are set. Remove from the oven and allow the egg C. to cool slightly before serving. They are freezer

 

3 per serving, 331 calories, 21g Fat, 1g Fiber