Monday, January 12, 2015

Breakfast in a Cup

Servings: 2 mugs
Cooking time: 15 minutes
Calories: 325 kcals
Fat: 6 g
Sodium: 400 mg

1 cup shredded sweet potato
1/8 tsp sea salt
freshly ground pepper
2 tsp canola oil

Scrambled Eggs:
4 large eggs
2 tsp. diced green peppers
1/4 cup low-fat shredded cheese, for topping

Preheat oven to 400 degrees F. Spray baking sheet with non-stick cooking spray.  Spread shredded potatoes on baking sheet in an even layer.  Sprinkle with salt, some pepper, and pour over oil.  Bake until golden brown and crispy, turning frequently, 10 minutes.  Spoon the potatoes into two mugs and top with scrambled eggs; sprinkle with cheese.

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