Ham, Cheese, Sweet Potato, Egg Muffin Recipe

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Ham & Sweet Potato Muffins
Ham & Sweet Potato Muffins

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:

  1. Preheat oven to 350F. Grease your muffin pan cups.
  2. 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?)
  3. Remove from heat and stir in your diced ham. At the last moment add your cheese.
  4. Spoon your veggie mixture into muffin pan cups, dividing between all cups. (they should be mostly full)
  5. Thoroughly whisk or blend eggs with salt and pepper in a bowl. Poor blended egg mixture over veggies.
  6. Bake for 20-22 minutes, until set
  7. 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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I am a single parent of three wonderful children. Two boys who are grown and live out on their own and a teenage daughter at home. I have gone through a lot of drama with divorce and sickness- just to start, but have found my way out of the shadows and I am ready to motivate and empower women with what I have learned. Being unqualified is exactly what makes me qualified. I work full time in the corporate world, I'm a parent, and I resell products on several different online platforms. Last, but the most important, I am a Christ follower at Church By The Glades.