Sweet Potato Breakfast Cups

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Fixings

for 12 breakfast cups

3 medium sweet potatoes, stripped

1 teaspoon salt, notwithstanding extra to taste

½ teaspoon pepper, notwithstanding extra to taste

½ teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

2 tablespoons olive oil

1 cup shredded cheddar blend(100 g)

FILLING Recommendations

EGG AND PEPPER

2 small eggs, beaten

¼ red chile pepper, seeded and diced

BROCCOLI, TOMATO, AND Cheddar

½ cup small broccoli floret(75 g)

½ cup cherry tomato(100 g), split

¼ cup shredded cheddar blend(25 g)

PEPPER, ONION, AND BACON

¼ red chile pepper, seeded and diced

¼ cup onion(40 g), diced

1 ½ strips bacon, cooked and diced

EGG AND BACON

3 small eggs

1 ½ strips bacon, cooked and diced

Preparation

Preheat the stove to 400°F (200°C).

With a mandolin or a sharp cutting edge, meticulously cut the sweet potatoes into ¹⁄₁₆-inch (1 mm) thick cuts.

Recognize the sweet potato cuts in an immense bowl, incorporate the salt, pepper, paprika, garlic powder, and onion powder, and throw the potatoes until fairly secured.

Let sit for around 20 minutes, until water releases from the sweet potatoes and the cuts are fragile and versatile.

Brush the cups of a 12-cup roll tin with the olive oil.

Brains 5 sweet potato cuts around the sides of a scone cup, covering possibly. Spot 1 slice on the base to make sprout. Repeat with the remainder of the potato cuts. Sprinkle a bit of cheddar in the base of each cup.

Get ready for 10 minutes until the cheddar has broken up and the sweet potato cuts are sensitive.

Remove the potato cups from the stove and reduction the grill temperature to 300°F (150°C).

Add your optimal fillings to the cups. Season with salt and pepper.

Plan for another 20-25 minutes, or until the eggs are completely cooked just as the vegetables are fragile. Let cool for around 5 minutes.

Serve warm.

Appreciate!

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