If you know me or have read my blog in the past (check out these yummy breakfast burritos), you know I am really into sweet potatoes. Recently, I discovered a delicious and extremely easy way to incorporate them into my daily life once again.
I began by chopping up red onions, mushrooms, chives and green onions. I'm not too keen on measuring when it comes to cooking, but if I was a betting woman, I would say that I probably had about 1/2 cup of each vegetable/herb after it was chopped. I also used a can of Rotel diced tomatoes and green chilies. These are the items that I had on hand, but you really could use a wide variety of vegetables and herbs.
Then, I whisked together about a dozen eggs with salt and pepper. After that, I mixed in the Rotel and veggies.
I had some sweet potatoes already cooked (you can read how to do that here) so I filled the bottom 1/2 of each muffin tin.
I used the back of a spoon to press the sweet potatoes to the bottom of the pan.
Next, I filled the rest of the muffin tins with the egg and veggie mixture.
I baked them at 350 degrees for 15 min (or until done).
How easy was that?