Save these savory and sweet egg cups! They are so crave-able you definitely won’t want to skips these for breakfast!

As a dietitian I do recommend eating breakfast and there actually are some documented benefits for heart health, blood sugar, and short-term memory!

These egg cup are a well balanced breakfast with sweet potato for starch, egg and cheese for protein, and red bell peppers for some veggies. I paired 2 egg cups with 1/2 cup blueberries for some fruit 🤍

Ingredients:
1 large sweet potato pealed and shredded
1 tsp dried thyme
1 tsp onion powder
1/2 tsp salt
1/8 tsp black pepper
1 red bell pepper diced
10 large eggs
1/2 cup cottage cheese
1 cup shredded cheddar
Salt and pepper

Directions: preheat oven 375F. Peal and shredded the sweet potato with a grater. In a bowl mix the potatoes, thyme, onion powder, salt and pepper. In a greased 12 muffin tin place a spoonful of sweet potato and pat down. Bake for 8 minutes. Dice the red bell pepper. In a large bowl mix the eggs, cottage cheese, shredded cheddar, red bell pepper and add salt and pepper per preference. Pour mixture over top cooked sweet potatoes. Bake for about 25-30 minutes until set. Enjoy!