Sweet Potato eggs cups (meat free)

A tasty savoury -food prep - breakfast, lunch or snack!

129 calories per cup - recipe makes 6

P: 10g C: 6g F: 6g

Ingredients

• 200g of raw peeled and grated sweet potatoes

• 6 x sprays of 1 kcal spray

• 6 eggs

• 75g of reduced 50% less fat cheese

• 6 x ripe vine cherry tomatoes- cut into quarters

• Salt and pepper

Method

Pre heat oven to 200 degrees.

In a muffin tin- spray 6 muffin pockets with 1 kcal spray (I have accounted for this).

Peel, wash and grate potato and then pat dry between kitchen roll to remove as much moisture as possible.

Line your muffins with potato and pat down.

Pop in oven for 20 mins until the edges are browned and crispy.

Next add your cherry tomatoes . And crack an egg into each. Season with salt and pepper and add cheese evenly to each.

Pop back in the oven for 12-15 mins. Allow to cool before removing from muffin tray!

These will last 3 days in the fridge and you can reheat!