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side dishes

Pesto Potato Egg Cups
Ingredients
If you don't have a spiralizer, grate the potatoes as if you're making hash browns. Getting the potatoes to brown nicely means making sure they don't stick, and giving them room to breathe, so make sure you use a large enough skillet with a good non-stick surface.
1 T. olive oil
1 lg. potato, spiralized
1 t. garlic powder
1/4 t. salt
1/4 t. black pepper
3 c. baby spinach
7 lg. eggs, beaten
1/3 c. sun-dried tomatoes, minced
6 t. pesto
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Pesto Potato Egg Cups

Pesto Potato Egg Cups

Pesto Potato Egg Cups
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  • Servings:6 (159 g)
  • Prep Time:15 minutes
  • Cook Time:25 minutes
directions
1. Preheat the oven to 375 degrees F. Coat a 6-muffin tin with cooking spray.
2. Over medium heat, heat the oil in a large skillet. Add the potato, garlic powder, salt and pepper. Cook, tossing as needed, until the noodles begin to wilt and brown. Add the spinach and toss together until spinach is wilted.
3. Divide the beaten eggs evenly between the muffin cups. Divide the potato mixture onto the egg mixture and top with sun-dried tomatoes. Bake until eggs are set, 35-40 minutes.
4. Cool in tin for 2-3 minutes before remove. Serve immediately, drizzled with pesto.
 
 
 
 
 
 
 
 
 
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