Sweet Potato Bacon Egg Cups–Recipe ReDux

So this is my first attempt or should I say my first month of joining Recipe Redux.  I was following some other dietitian’s blogs and saw they were apart of this site and I thought, “How fun, I gotta join!”  Basically it is a site for members to test their skills and post their own version of a healthier recipe each month according to the voted theme.  This month’s theme is featuring healthy brunch dishes, perfect for graduations, bridal showers, baby showers, etc. 

I decided to go for a Sweet Potato Bacon Egg Cup.  This is super easy and super cute for any party. 


I shredded one large sweet potato in my food processor, almost looks like carrots, or even cheese, eh?


Add a little sweetness with maple syrup! Just a touch really goes a loooong way!


Mold the shredded sweet potatoes into each cupcake well.  They do shrink so don’t be afraid to pack them in there.

Sweet potatoes are loaded with vitamin A, over 400 percent of the daily value to be exact!  They contain only 103 calories for a medium-sized sweet potato. Plus they contain good sources of vitamin C, potassium, vitamin B6, fiber and many other vital nutrients. 


Add egg mixture to the cups and top with bacon and cheese.


I did add real bacon but only two slices that is equivalent to one serving for only 80 calories.  I also added sharp cheddar cheese.  I am a big believer of adding the real stuff but only a little bit . . .  Just chop up the bacon into tiny bits to give the best flavor into each egg cup!


The sweet potatoes sure crisp up very nicely – kinda like a crispy hash brown, yum!


Sweet Bacon Egg Cups  (Makes 12) Inspired/Adapted by Pioneer Women Has Egg In Hash Brown Nests


1 large sweet potato, shredded

2 tbsp maple syrup

Dash of salt and pepper, optional

8 large eggs

2 tbsp parsley, chopped

2 slices bacon, cooked and chopped

1/4 cup shredded cheese


Grease a cupcake tin with cooking spray.  Preheat oven to 420 degree.  Coat shredded sweet potatoes with maple syrup and salt and pepper  Place 3 to 4 tablespoons of shredded sweet potato mixture into each cupcake well and lightly spray with cooking spray.  Bake in the oven for 10 to 12 minutes.  In a bowl beat eggs and add chopped parsley. Pour mixture into each cupcake well.  Top with bacon and shredded cheese. Bake for another 10 to 12 minutes.

Nutrition Facts (per cup): 79 calories; 3 grams fat; 5 grams protein; 5 grams carbohydrates; 0.5 grams fiber




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