Sweet potato hash egg cups

Version One

Sweet potato crust

Ingredients

• 1/2 sweet potato, peeled and shredded
• Olive oil, drizzled
• Salt, to taste
• Pepper, to taste

Add-ins

• 6 large eggs
• Tomato, diced
• Basil, finely chopped
• Garlic, minced
• Spinach, finely chopped
• Bell pepper, diced
• Mushrooms, chopped
• Pepper, taste

Directions

1. Preheat oven to 400 deg. F
2. In a medium bowl, combine sweet potato, olive oil, salt and pepper.
3. In a greased 6-cup muffin pan, evenly divide sweet potato mixture.  Press into the bottom of the muffin cups. 
4. Bake for 15 minutes.
5. Crack an egg into each muffin cup.
6. Add your desired combination of fillings to the muffin cups.
7. Season with pepper.
8. Add shredded cheese if desired.
9. Bake for 15-20 minutes.
10. Garnish with green onions.  

Version Two

Ingredients:

• 1/2 C grated sweet potato (approx. one small sweet potato)
• 1/4 C cheddar cheese
• 1/2 T garlic powder
• 8 large eggs
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375 deg. F and spray a muffin tin with cooking spray.  Alternatively, place paper liners in the muffin tin so cleanup is easy.
2. Peel a medium sweet potato and use a cheese grater to grate potato.
3. Place 1/2 C grated sweet potato, 1/4 C cheddar cheese, and 1/2 T minced garlic in a bowl and mix until combined.
4. Using a tablespoon as your scooper, scoop one heaping tablespoon of sweet potato mixture on the bottom of 8 muffin tins.
5. Crack a large egg on top of each cup and season with salt and pepper to taste.
6. Bake eggs at 375 deg. F for 13 to 15 minutes or until eggs are at desired consistency.