Anyone who knows me, knows my love for egg cups runs deep. Real deep. Too deep for words. (Yes, my husband is a bit jealous.) Just think about it. A full breakfast in a cute, compact muffin. Easy to take as you run out the door. Easy to eat in the car or, in my case, subway. I swear whoever thought of these deserves a medal.
Anyway, this week’s version includes hash browns made, of course, with sweet potatoes instead of regular ones. However, if you are not Paleo feel free to switch out the sweet potatoes for Yukon Golds. Or even if you are trying to follow a Paleo diet, I won’t tell. It’s all good.
Now in the debate of hash browns versus bacon. I’m not sure which side I land on. I mean, sometimes you feel like a nut, sometimes you don’t. So I’m honestly not sure which I like more, these little beauties or my Paleo Bacon and Egg Cups. Perhaps, the next creation needs both!
Yields 12 Egg Cups
Adapted from The Joy of Baking.com’s Hash Brown Breakfast Cups
Inspired by Real Food Whole Life’s Sweet Potato Hashbrown Egg Nests
25 minPrep Time
25 minCook Time
50 minTotal Time
Clarified butter, ghee or your favorite oil (to grease the muffin tin)
1 pound organic sweet potato
2 large organic egg whites
1/2 teaspoon sea salt
1/2 teaspoon pepper
12 large organic eggs
1 tablespoon organic chives
Sea salt and pepper to taste
- Position the rack in the center of oven and preheat the oven to 475 F degrees. Grease a 12-cup muffin tin with melted ghee or clarified butter. Alternatively, you can use coconut or your favorite oil.
- Shred or spiralize the sweet potatoes. You can peel them or leave the skin on.
- In a medium mixing bowl, beat the egg whites to loosen them. Add the shredded potato and the 1/2 teaspoons of sea salt and pepper. Mix to combine.
- Scoop a 1/4 cup of the sweet potato mixture into each of the 12 muffin cups. Tip: Ice cream scoops are often a 1/4 cup. Use your fingers to press the mixture onto the bottom and up the sides of the cup.
- Bake for 15 minutes until they dry out and the edges are a bit brown.
- Remove from the oven and break one egg into each opening. Sprinkle with salt and pepper to taste.
- Sprinkle some chives around each yolk.
- Place in the oven and bake for another 8 to 10 minutes. Remove the pan from the oven and place it on a cooling rack. Cool the egg cups in the pan for 10 minutes before removing them to cool completely.
- Store wrapped in the refrigerator for 3 days or freeze for up to 2 months.