Savory Baked Sweet Potato and Sausage Breakfast Hash Cups

Ingredients

• 2 large, diced small sweet potatoes
• 1 pound ground breakfast sausage
• 1 diced red bell pepper
• 1 diced yellow onion
• 8 large eggs
• 1/4 cup coconut milk
• 2 tablespoons avocado oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 sliced scallions

Instructions

1. 1

   Preheat oven to 400°F and grease a 12-cup muffin tin with avocado oil.

2. 2

   Toss diced sweet potatoes with 1 tablespoon avocado oil, smoked paprika, salt, and pepper; roast 20 minutes until tender.

3. 3

   Brown sausage in a skillet over medium-high heat, breaking it up, about 8 minutes; add onion and bell pepper and cook 5 more minutes.

4. 4

   Whisk eggs with coconut milk, garlic powder, and black pepper.

5. 5

   Divide sweet potatoes and sausage mixture among muffin cups, then pour egg mixture over each.

6. 6

   Bake 18-20 minutes until eggs are set and lightly golden.

7. 7

   Cool 5 minutes, remove from tin, top with scallions. Refrigerate up to 5 days and reheat 60 seconds in the microwave.