Egg + Hash Brown Breakfast Cups

One of my bad habits is I eat peanut butter at nighttime. If I’m still hungry, or if I just need something sweet, I get a couple scoops of peanut butter, mix in some chocolate chips and BAM, happiness ensues. Well, except that this little habit of mine is severely inhibiting my fitness goals and so this week I’m going cold turkey. 

I’m making it a point to NOT do any snacks post-dinner and instead have been drinking tea. Dr. Oz said oolong tea is where it’s at and a quick google search proved him right. I’ve been making it a point to drink two cups a day, and to be honest, I’ve been really loving the small goal of two teas a day. Plus it gives me a little space filler at nighttime so I’m not mindlessly standing in the kitchen debating with myself if it’s another peanut butter night. 

I love that it’s a small enough goal that it’s totally doable and something I can easily implement and continue past my one-week peanut butter detox. So anyway, I just wanted to share that with you guys because 1) check out the health benefits of oolong tea, I’m pretty impressed and 2) I think writing it somewhere will hold me even more accountable. 

No more nightly peanut butter ok? If you guys see/read/hear me chomping on some PB and chips post-dinnertime, call me out on it. Say, “Drink ya damn tea, Lindsay. What happened to your tea goal?” 

P.S. I stood in the tea section of WholeFoods for a good 10 minutes before I asked an employee where the oolong tea was. I hate asking. Which raises the question, am I a man? I mean last time I checked, no, but things change. People change. 

The the amount of relief I got when she located the tea for me was overwhelming. Like, why didn’t I just ask in the first place? It would have been so much more efficient. 

So the search for the quick and easy breakfast continues. Thank you for following along. These breakfast cups are a perfect meal prep situation, but I will say this. I made them sunny/runny/drippy/delightful. So I would say a plate and fork and and probably some sort of table would be required for eating these. I’m happy to report, though, that if you’re looking for something to eat in traffic on your way to work, I have a solution. And I believe it’s called whisking. Read on…

Man, this oolong is really bringing out out weird things tonight. 

Let’s make these Egg and Hash Brown Breakfast Cups:

First, shred/grate your sweet potato. Hands down the easiest and quickest way to do this is to cut it coarsely into chunks and use your shredding attachment on your food processor. I didn’t even peel it, just washed it.

I get the feeling of not wanting to involve your food processor. I’m fairly stubborn and went years refusing my food processor and making my arms go numb using a handheld grater. 

I promise you, once you try your shredding attachment, you will abandon your stubborn ways. It’s a fact. 

Ok, one downside is the shredding attachment, or t least MY shredding attachment doesn’t always make them perfect and so I do pick out larger pieces of sweet potato that didn’t get shredded. For me, it’s worth the tradeoff.

Place the shredded sweet potato in a large bowl with two eggs and spices. Toss everything together and set aside. 

Sauté the bell pepper and shallot in extra virgin olive oil until browned. Add to the sweet potatoes and toss everything together. Line the muffin tin with papers. Then divide the hash into the muffin tins, filling about half way. 

Bake for 15 minutes. Add the eggs on top of the hash and bake for an additional 8 minutes until the eggs are no longer clear. An alternative if you want a more grab and go bite is you can whisk the eggs together and divide the between the muffin tins. 

Allow the eggs to sit a few minutes before removing to a cooling rack/plate.

 Top with fresh basil and hot sauce (optional).

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Egg and Hash Brown Breakfast Cups

Prep these Egg + Hash Brown Breakfast Cups for easy weekday breakfasts! They’re loaded with flavor and so easy to reheat and enjoy for busy mornings!

Recipe by:Lindsay Grimes Freedman

Prep: 10Cook: 23Total: 33

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Servings: 12 1x

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Ingredients

• 1 medium sweet potato, shredded
• 2 eggs
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1 red bell pepper, chopped
• 1 shallot, chopped
• 2 tablespoons extra virgin olive oil
• 12 eggs

Instructions

1. Preheat oven to 400F.
2. First, shred/grate your sweet potato. Hands down the easiest and quickest way to do this is to cut it coarsely into chunks and use your shredding attachment on your food processor. I didn’t even peel it, just washed it.
3. Place the shredded sweet potato in a large bowl with two eggs and spices. Toss everything together and set aside.
4. Sauté the bell pepper and shallot in extra virgin olive oil until browned.
5. Add to the sweet potatoes and toss everything together.
6. Line the muffin tin with parchment papers. Then divide the hash into the muffin tins, filling about half way.
7. Bake for 15 minutes.
8. Add the eggs on top of the hash and bake for an additional 8 minutes until the eggs are no longer clear.
9. An alternative if you want a more grab and go bite is you can whisk the eggs together and divide the between the muffin tins.
10. Allow the eggs to sit a few minutes before removing to a cooling rack/plate.
11. Top with fresh basil and some hot sauce (optional).

© The Toasted Pine Nut

Enjoy!! xo