These Sweet Potato Egg Muffins are packed with protein and nutrient-dense veggies. What’s awesome about egg muffins is that they can easily be made ahead for quick and nutritious breakfasts and enjoyed the whole week long. It’s like having for a personal-sized frittata, a traditional Italian dish that is a cross between an omelet and a crustless quiche. You can use any variety of sweet potato you like for this recipe. I used Japanese sweet potatoes because I prefer more starchy and less sweet varieties. These hold together really well, so they can even be eaten as finger food! Reheat or enjoy leftovers cold.
![](https://nutrivore.com/wp-content/uploads/2023/02/Ham-Egg-Muffins-1200x900-1-800x600.jpg)
Ham and Sweet Potato Egg Muffins
Ingredients
- 2 tablespoons olive oil
- 2 cups sweet potato diced
- 3/4 cup green pepper diced
- 3/4 cup red pepper diced
- 1/2 cup yellow onion diced
- 10 ounces ham diced
- 12 eggs
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Heat a skillet over medium-high heat on the stove-top. Add olive oil, sweet potato, peppers and onion. Saute, stirring frequently, for 8 minutes, until veggies are starting to soften and caramelize. Remove from heat and stir in diced ham.
- Meanwhile thoroughly whisk or blend eggs with salt and pepper.
- Spoon veggie mixture into muffin pan cups, dividing among all 12 cups until they are mostly full.
- Pour blended egg mixture over veggies, dividing among all 12 cups.
- Bake for 20-22 minutes, until set.
- Remove from muffin pan immediately after removing from the oven.
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