Ingredients
Makes 12 cups
3-4 c shredded potato (russet, Yukon Gold, or sweet potato)
Olive or avocado oil
1 tsp sea salt
½ tsp pepper
¼ tsp onion powder
10 eggs
1 oz ham, diced
Splash of hot sauce
Instructions
- Preheat the oven 375 F.
- Wash and shred the potatoes.
- Place the shredded potatoes on a dish or paper towel, and pat dry.
- Add the shredded potatoes to a bowl along with ½ tsp sea salt, ¼ tsp pepper, and onion powder.
- Spray the muffin tin with avocado or olive oil.
- Line the bottom of each muffin tin with the shredded potatoes, and press the potatoes down firmly. Bake the potatoes for 12-15 minutes or until they start to brown.
- While the potatoes are baking, whisk the eggs in a bowl, then fold in the diced ham, ½ tsp salt, ¼ tsp pepper and a splash or two of hot sauce.
- Remove the potatoes from the oven and pour the egg mixture into each cup.
- Bake the egg cups for an additional 12-15 minutes, or until the eggs are cooked through.
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Egg Cups
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