Looking for a healthy breakfast that's both high in protein and rich in complex carbs? Try our sweet potato egg cups. They're like mini frittatas!
Combine sweet potatoes and 2 tsp. oil. Season with salt and pepper if desired; mix well.
Divide sweet potato mixture evenly between prepared muffin cups; press sweet potato mixture into bottom and sides of muffin cups. Bake for 14 to 16 minutes, or until edges are golden brown. Set aside.
Heat remaining 1 tsp. oil in medium nonstick skillet over medium-high heat.
The Nutrition Facts box below provides estimated nutritional information for this recipe.