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…
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. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-2tk7pq’]
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!
Enjoy! :)
Ingredients
- 6 eggs whisked in small bowl
- 1/2 cup mixed sweet bell peppers, diced small
- 1/4 cup of onion, diced small
- 6 oz of chicken apple sausage, diced small (we used Applegate brand)
- 1 large raw sweet potato, grated (we used a white-skin sweet potato)
- Your choice of egg seasonings (salt, pepper, etc.) to taste
- Well-greased muffin tin or silicone muffin baking cups
Instructions
- Pre-heat oven to 350º F
- Grate the raw sweet potato
- Use about 2 tbs of grated sweet potato for each muffin tin or silicone muffin cup and press into bottom and sides of each to form a shell
- Season each shell to taste with salt & pepper
- Bake potato shells unfilled in 350-degree F oven for about 15 minutes
- While the shells are baking, sauté onions, pepper and sausage until veggies are tender and sausage is cooked through
- Remove the baked sweet potato shells, and spoon in the sausage, onion and pepper mixture
- Next, pour whisked eggs into each cup
- Now bake 20-23 minutes, or until done
- Note: We highly recommend the reusable silicone baking cups. They're pretty inexpensive and available from most kitchen supply retailers or Amazon.com