Ingredients
4
4 servings
- •1 sweet potato, peeled
- •¼ cup panko
- •2 tablespoons olive oil
- •1 teaspoon garlic powder
- •½ teaspoon salt
- •½ teaspoon pepper
- •broccoli, cut into small florets
- •shredded cheddar cheese
- •onion, diced
- •bell pepper, diced
- •shredded mozzarella cheese
- •egg
- •bacon, chopped
- •salt, to taste
- •pepper, to taste
Instructions
- Preheat oven to 350˚F (180˚C).
- Use a grater to shred sweet potato.
- Add to a large bowl and mix with panko, olive oil, garlic powder, salt, and pepper.
- Spoon into greased muffin tin, filling each tin about ⅔ full.
- Bake for 30 minutes or until golden brown.
- Add in optional toppings/fillings.
- For the bacon and egg hash cup, use a spoon to form a well in the sweet potatoes. Gently pour in egg and top with salt, pepper, and bacon.
- Bake for an additional 30 minutes.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 140
- Carbohydrate: 18g
- Fat: 6g
- Fiber: 2g
- Protein: 1g
- Sugar: 4g
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