Missing the warm, sweet potato hash at your favorite brunch spot? These perfectly-portioned paleo egg cups come close.
The recipe, from Livermore’s Michelle Smith, blogger of The Whole Smiths and author of the new cookbook, “The Whole Smiths Real Food Every Day” (Houghton Mifflin Harcourt, $30), use bacon to flavor the eggs, but vegetarians can leave it out.
The everything bagel seasoning provides plenty of crunch and flavor (and you can always add salt to taste). Just don’t skip greasing the muffin tin with oil. It makes the egg cups easy to pop out.
Sweet Potato Hash Egg Cups
Makes 12 egg cups
Ingredients
1 teaspoon coconut oil
½ medium sweet potato, grated (¾ to 1 cup)
1 teaspoon extra-virgin olive oil
½ teaspoon salt4 slices bacon
6 large eggs
1 teaspoon everything bagel seasoning
Directions
Heat the oven to 425 degrees. Line a muffin tin with silicone muffin cups and lightly grease the cups with the coconut oil.
Stir together the sweet potato, olive oil and salt in a medium bowl. Divide the mixture evenly among the prepared muffin cups and press it up the sides to form cups. Bake for 16 to 18 minutes, until the sweet potato is soft.
While the cups are baking, heat a skillet over medium heat. Put the bacon in the pan and cook until crisp, 7 to 8 minutes. Transfer the bacon to a paper towel-lined plate to drain and cool.
Transfer the bacon to a blender or food processor and pulse to create bacon “bits.”
Beat the eggs in a medium bowl. Add the bacon bits and bagel seasoning and stir to combine.
Pour the egg mixture into the sweet potato cups, filling about two-thirds up. Reduce the oven temperature to 375 degrees. Bake the egg cups for 16 to 18 minutes, until they are cooked through and the eggs are no longer runny.
Let the egg cups cool, then store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave to serve.
— From Michelle Smith’s The Whole Smiths Real Food Every Day” (Houghton Mifflin Harcourt, $30)
