Breakfast in a Cup

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

Ingredients:
Hashbrowns:
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

Directions: 
Hashbrowns:
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.