Ham and Sweet Potato Egg Muffins

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Servings: 12 Prep: 15 min Cook: 25 min Dairy Free GAPS Gluten Free Low Carb Paleo Make Ahead Breakfast Oven Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Sweet Potatoes, Green Bell Peppers, Red Bell Peppers, Extra Virgin Olive Oil

Ingredients

3 medium sweet potatoes ⚠

1 yellow onion

2 green bell peppers ⚠

2 red bell peppers ⚠

10 ounces cooked ham

2 tablespoons extra virgin olive oil, plus more for greasing ⚠

12 eggs

¾ teaspoon sea salt

⅛ teaspoon ground black pepper

Instructions

1. Preheat oven to 350F. Grease 12 muffin pan cups (per batch) with olive oil, or use a silicone muffin pan.

2. Peel sweet potatoes and onion. Dice sweet potatoes, onion, and peppers. Dice ham.

3. Heat a skillet over medium-high heat on the stovetop. Add olive oil, sweet potato, peppers, and onion.

4. Sauté, stirring frequently, for 8 minutes, until veggies are starting to soften and caramelize. Remove from heat and stir in diced ham.

5. Meanwhile, thoroughly whisk or blend eggs with salt and pepper.

6. Spoon veggie mixture into muffin pan cups, dividing among all 12 cups until they are mostly full.

7. Pour blended egg mixture over veggies, dividing among all 12 cups.

8. Bake for 20-22 minutes, until set.

9. Remove from muffin pan immediately after removing from the oven.