Egg Cups

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

1. Preheat the oven 375 F.
2. Wash and shred the potatoes.
3. Place the shredded potatoes on a dish or paper towel, and pat dry.
4. Add the shredded potatoes to a bowl along with ½ tsp sea salt, ¼ tsp pepper, and onion powder.
5. Spray the muffin tin with avocado or olive oil.
6. 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.
7. 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.
8. Remove the potatoes from the oven and pour the egg mixture into each cup.
9. Bake the egg cups for an additional 12-15 minutes, or until the eggs are cooked through.

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