Sweet Potato Breakfast Cups With Salsa

These sweet potato breakfast cups are crunchy on the outside and filled with protein-packed eggs and delicious veggies. Perfect with spicy salsa and creamy avocado.

For The Sweet Potato Cups:
4 small sweet potatoes, shredded (I use my food processor for this)
1 teaspoon of butter
6 medium eggs, beaten
1/2 cup sliced leeks
1/2 orange pepper, cubed
1 cup broccoli florets, cut into small pieces
1/4 teaspoon salt
1/4 teaspoon black pepper
1 heaped tablespoon sharp cheddar cheese
1 teaspoon olive or coconut oil

For The Salsa:
1 cup chopped tomatoes
1/2 red onion, finely sliced
2 cloves garlic
1 chili pepper, medium-hot
2 tablespoons tomato paste
Small handful of coriander leaves
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Grease a 12 cup muffin tin with the butter. Divide the shredded sweet potato between the muffin cups and use your knuckles to press them down into the bottom of the cups and up the sides of the cups....
See the full directions on my site

Nutritions

Calories
67

Sodium
209mg
8% DV

Fat
1g
2% DV

Protein
3g
6% DV

Carbs
12g
4% DV

Fiber
2g
8% DV

Vegetarian Breakfast