Sweet potato breakfast muffins
Servings: 3 (4 muffins per serving)
Calories: 300kcal
Equipment
- muffins tray
Ingredients
- 1 sweet potato ~200 g
- 6 eggs free range
- 100 g smoked ham slices
- olive oil spray
- salt and pepper to taste
Instructions
- Preheat the oven at 180°C.
- Peel the sweet potato and grate it on the large grater side. Season with salt and pepper to taste.
- Generously grease the muffins tray with olive oil spray puffs, then equally distribute the grated sweet potato. Use a spoon to even out the shreds inside each muffin hole bottom and walls.
- Bake for 10 minutes at 180°C.
- In the meantime, finely dice the smoked ham and fry it for 2 minutes on medium heat in a small pan (no oil added).
- Beat the eggs in a bowl with a balloon whisk. Season with salt and pepper.
- Take out the muffins tray and eaqually distribute the beatten eggs, then the diced ham inside each muffin hole.
- Bake for another 15 minutes at the same temperature of 180°C.
- Take the tray out and gently scoop out the muffins. I used a butter knife to gently detach the margins of the muffins and a spoon to get to the muffin's bottom and lift it up. I must admit that my muffins sticked a bit to the tray and I think it was due to the small amount of oil I used for greasing. If you don't mind, you can try adding more olive oil to the pan to grease it in the beginning.
- Serve hot or cold with fresh veggies.