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Egg White Cups

Here’s the recipe you have all been waiting for! My famous Sweet Potato Hash!

Sweet Potato Hash:

  1. Cut sweet potato in cubes and sauté on med-low heat.
  2. Season with salt and pepper and I love @flavorgodCajun or everything spicy.
  3. Cover and cook until fork tender stirring every 5 minutes so they don’t burn.
  4. Cook About 15-20 min depending on how much sweet potato you use.
  5. Remove sweet potato from the pan, raise heat to medium and add chopped bell peppers and onions (I chop one onion and 2 bell peppers per 3 sweet potatoes, I make a huge batch for the week).
  6. Add salt, pepper, and seasoning, sauté until tender about 4-5 min. Once peppers and onions are cooked add sweet potato to the pan and toss everything together.
  7. Taste and add more seasoning to your liking. Set sweet potato hash aside.

Egg Cups:

  1. Slice one and a half Aidells chicken Apple sausage into rounds.
  2. Cut rounds in half and brown each side in sauté pan. Set aside.
  3. Steam broccoli and set aside. Spray muffin tin with olive oil pam.
  4. Take one spoonful of sweet potato hash to cover the bottom of each muffin tin. Place a few pieces of broccoli in each tin.
  5. Full each tin with liquid egg whites, about 1/4 cup for each tin.
  6. Top with a few more pieces of broccoli. Sprinkle with salt, pepper, and seasoning you used for hash.
  7. Bake in 350-degree oven for 30 min.
  8. You can add any veggie and omit hash If you would like😊

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