Sweet potato Eggmuffin

Ever been in a rush and needed to take your food on the go? No? Me either. 😉 Let's face it life is busy and life with kids is well jus chaos slightly controlled. So I made up this little ditty for just those days. You can freeze ahead, pop in the oven while you get dressed and have a warm meal on the go. Just make sure you take three deep breaths and SMELL your food before you eat! It really helps you digest your food better even when you are in a rush, we've all got to breath right? 

You can really play around with these egg muffins, changing the flavors to your liking. For instance you could make these "sweet" instead of savory by adding cinnamon, nutmeg, some vanilla, and perhaps coconut and apple chips. Get creative! You can add some chicken to them and Southwest seasonings, just lessen the sweet potato a bit in proportion to the chicken you add. 


Makes 1

Preheat oven 350.


1 large sweet potato, grated (about 1lb)

12 egg

3 green onions choppe

1/4 cup cilantro, chopped

3 garlic cloves, mince

2-3 tbsp hot sauce (I use Crystal it's my guilty treat)

Grate your potato and then place in a bowl. Add remaining ingredients and mix together. Spoon off into a greased muffin pan so each section is full. Bake at 350 for 20 minutes. These freeze well. Enjoy!