An order of hash browns, sautéed peppers, sausage, and eggs coming right up…all in one portable cup for a hearty paleo breakfast at work or a convenient breakfast at home…
Anyone who’s been paleo for a month or two has probably heard about egg cups. They’re the super-easy way to enjoy a delicious “heat and eat” paleo breakfast when you’re on the go.
Plus they freeze well, so you can make a batch ahead of time, and then just re-heat them in the microwave whenever you want.
These couldn’t be much easier. Egg cups are perfect for any paleo newbie, especially if you don’t consider yourself a great cook. These little guys are practically foolproof.
I love sweet potatoes with eggs. The ones you see in the photos happen to be white skin sweet potatoes which have a kinda golden color inside. They’re not as sweet as yams and taste more like a regular white potato – perfect for our “hash browns.”
Once you grate your raw potato, all you do is press it into the bottom and sides of each muffin cup to form a shell. Sprinkle with a little salt and pepper and they’re ready for the oven.
Bake the sweet potato shells (with nothing inside yet) for about 15-20 minutes. Next toss your sausage, peppers and onion into each one, and fill them the rest of the way up with whisked eggs. Bake again for about 20-23 minutes, and that’s it.
Yum. Hash browns and egg in every bite. My new favorite egg recipe!
Come up with your own personal fave…you could switch out the sausage for crumbled bacon, add some mushrooms, maybe jalapeno peppers…whatever you like.
I’ve got to say, you’re an egg head if you don’t try these!
For taste, convenience, and simplicity you just can’t beat a good paleo egg cup!