#breakfastbykathleen revamp

I typically have a smoothie for breakfast Monday - Friday but that had to change while I'm on Whole 30. I find my non-smoothie weekday breakfast to be more enjoyable and I am no longer starving by 10:30 or 11:00. I made these sweet potato hash egg cups and they were SO good and also very convenient to grab in the morning. I only made a batch of 6 because I'm not a huge fan of reheating eggs so prefer to only do it a day or 2.

Sweet Potato Hash Egg Cups

Ingredients

- 1/2 sweet potato, grated

- Olive oil

- Salt and pepper, to taste

- 2 large handfuls of kale

- 1/4 cup diced onion

- 6 large eggs

- Avocado

- Squeeze of a lime

- EBTB seasoning

Instructions

1. Preheat oven to 400 degrees Fahrenheit.

2. Pat grated sweet potato dry. Combine sweet potato, drizzle of olive oil, salt and pepper in medium bowl.

3. In a greased muffin tin, evenly divide the potato mixture and press lightly.

4. Bake for 15 minutes.

5. Saute kale and onion in olive oil.

6. Remove sweet potato hash from the oven, crack an egg into each cup and then add sauteed kale evenly. Season with salt and pepper.

7. Bake for 20 minutes or until desired egg consistency.

8. To prepare avocado, squeeze lime juice on top of chopped avocado and sprinkle with EBTB seasoning.

9. Serve avocado on the side or on top of each egg cup.