Over the ancient few months, I've been trying to conceptualize ways to fix high-protein, low sweeten snacks around my kitchen. For whatever present, I ever gravitate towards sweeter, high-protein foods. The part of this instruction is prefab up of grated kickshaw vine, cheddar cheeseflower, and a young bit of flavorer. I like the savor the grated unsoured tater gives these egg cups&so intellectual! Plus you get a pane of composite carbs, fiber, vitamin a & c, and metal. You unhurried as that. Then you've got snacks/breakfast waiting for the uncastrated period. Bingo, bango, membranophone.
INGREDIENTS
- 1/2 cup sweet potatoes, grated (~1 small sweet potato)
- 1/4 cup cheddar cheese, shredded
- 1/2 tablespoon garlic powder
- 8 large eggs
- salt and pepper, to taste
INSTRUCTIONS
- Preheat oven to 375ºF and spray a muffin tin with coconut oil cooking spray. Alternatively, place liners in the muffin tin so clean up is easy!
- Peel a medium sweet potato and use a cheese grater to grate potato.
- Place 1/2 cup grated sweet potato, 1/4 cup cheddar cheese, and 1/2 tablespoon garlic powder in a bowl and mix until combined.
- Using a tablespoon as your scooper, scoop one heaping tablespoon of sweet potato mixture on the bottom of 8 muffin tins.
- Crack a large egg on top of each cup and season with salt and pepper to taste.
- Bake eggs at 375ºF for 13-15 minutes or until eggs are at desired consistency.
