Ham, Cheese, Sweet Potato, Egg Muffins
These are definitely not just for breakfast, but that was what first popped into my mind. Mornings are just no good for me. I will tell you now that without my coffee, I am not much of a person and barely can carry a conversation so making a hot breakfast is hard to say much less do. Plus, I take a thyroid medicine that makes me wait an hour before I can eat or drink anything putting me right at work at the time I want and can eat. When I found this ham and egg muffin recipe I had to try it. You can make these up on a Sunday afternoon and have them for the week. I found the original recipe on paleomom’s website, but I changed it because I wanted more of a ham and cheese omelet muffin and I only wanted 6 muffins at so feel free to increase the quantities and make a full 12 muffins at a time. Her recipe added red and yellow bell peppers too, but I left those out of my version so let’s get started.
Ingredients:
- 1TBSP olive oil
- 1 cup diced peeled sweet potato (about 1 small sweet potato) use a med potato if you increase the recipe to 2 cups and you will be fine.
- 1/4 cup diced white onion ( about a quarter of a small onion)
- 5 ounces smoked ham diced (I bought this at the store already cubed)
- 1/2 cup shredded cheddar cheese
- 6 eggs
- Salt and pepper to taste
Directions:
- Preheat oven to 350F. Grease your muffin pan cups.
- Heat a skillet over medium high heat on the stove top. Add the olive oil, sweet potato, and onions. Sauté, stirring frequently, for 8 minutes, until veggies are starting to soften and caramelize. (This smells good doesn’t it?)
- Remove from heat and stir in your diced ham. At the last moment add your cheese.
- Spoon your veggie mixture into muffin pan cups, dividing between all cups. (they should be mostly full)
- Thoroughly whisk or blend eggs with salt and pepper in a bowl. Poor blended egg mixture over veggies.
- Bake for 20-22 minutes, until set
- Remove from muffin pan immediately after removing from the oven and enjoy.
I let them cool and put them in the refrigerator taking a few to work with me and when I re-heated them the whole office wanted to know what I had.
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If you have any suggestions or tips I would love to hear about them.
