Apparently I’m obsessed with egg bakes. I make one almost every week. I like to be able to grab a piece in the morning and pop it in the microwave when I get to work and have a nice hot breakfast to start my day. Up this week is a dish inspired by this recipe from Easy Health Living .
1 Large Sweet Potato
1 cup Diced Ham
1. Preheat oven to 425
2. Grease muffin pans
3. Roast sweet potato until cooked through, about 1 hr.
4. Beat eggs
5. Once cooked, slice sweet potato in half and scoop the cooked potato into a bowl and mash.
8. Bake for 20-25 minutes or until golden brown on top
I think this might be my favorite egg bake so far. I love the combo of sweet and savory. And there is definitely something to be said for how easy these are to grab and go. Mornings are rough, but if you can pop a few of these in the microwave to warm up, you know you’re getting a nice shot of protein and even some veggies! All before you leave the house in the morning. Unless you’re like me and you eat these in the car while you’re driving the kids to school. Another bonus, the possibilities for different combos with these little egg muffin meals are endless. I think I’ll try it with sausage next time and I might add a little cinnamon to the sweet potato, too. I can also see this with tater tots as the base and then adding some cheese and maybe red pepper for a totally different flavor profile. Or, hash browns on the bottom, pepperoni and diced tomato for a pizza inspired muffin! I’d love to hear what flavors you would add to these nifty Egg Muffins!