Wednesday, June 25, 2014

Dairy Free and Grain Free Sweet Potato Breakfast Muffins

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? 

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