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thehungryhungryhiker

Holiday Leftover Egg Cups

Utilize some of your holiday leftovers to create a healthy, flavorful, meal prep friendly breakfast!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 12 egg cups
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • ¾ cup cooked mashed sweet potato from a casserole works great!
  • 2 tbsp almond flour
  • ½ tbsp coconut flour
  • 1 tsp coconut oil melted
  • 7 eggs, large
  • 2 tbsp nut milk of choice
  • sea salt to taste
  • fresh ground black pepper to taste
  • ½ cup chopped ham or shredded turkey

Method
 

  1. Preheat the oven to 350° F. Line a muffin tin with 12 silicone or parchment paper liners.
  2. In a small bowl, combine the mashed sweet potato, almond flour, coconut flour, and coconut oil. Stir until combined. Divide the mashed sweet potato mixture evenly among the 12 lined cups. Press the mixture into the bottom and up the sides of each cup. Bake at 350° F for 15 minutes until top edges have browned slightly.
  3. While the sweet potato bakes, whisk the eggs in a medium bowl. Add the nut milk and the sea salt and black pepper as desired. Whisk to combine.
  4. When the sweet potato is done baking, divide the ham or turkey evenly among the cups. Top each cup with the whisked eggs. I filled mine almost to the top. Bake at 350° F for 20-25 minutes until eggs have set and are no longer jiggly. Serve warm and enjoy!

Notes

This recipe is only Whole30 compliant if your sweet potatoes and meat of choice are Whole30 compliant! Mine were when I made them, but if you use mashed sweet potatoes from a casserole be sure to check your ingredients if you want to keep this breakfast compliant.