Bobby’s Light Breakfast in a Cup

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1 small sweet potato, shredded with a box grater (about 1 cup)
1/8 teaspoon sea salt
Freshly ground pepper
2 teaspoons canola oil


4 large eggs
2 tablespoons diced roasted red pepper
1/4 cup low-fat shredded cheese, for topping
Chopped fresh chives, for garnish


Preheat the oven to 400 degrees F.

For the hash browns: Spray a baking sheet with nonstick spray. Spread the shredded potato on the baking sheet in an even layer. Sprinkle with the salt and some pepper and pour over the oil. Bake until golden and crispy, turning frequently, 10 minutes.

For the eggs: Meanwhile, spray a nonstick skillet with cooking spray and heat over medium heat. Crack the eggs into a bowl and whisk well. Stir in the roasted red peppers, and then add to the pan and scramble until cooked through, 3 to 4 minutes.

Spoon the potatoes into 2 mugs and top with the scrambled eggs. Sprinkle with the cheese and chives

Servings: 2 servings
Prep Time: 10 min
Cook Time: 10 min
Difficulty: Easy

from Not My Mama's Meals Episode: Good Morning Sunshine!

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