Ingredients

The following ingredients have 6 Servings
  • 1 1/2 cups sweet potatoes (cut into ¼ to ½ inch cubes)
  • 1/2 cup onion (diced )
  • 1 1/2 cups chopped greens (spinach, kale, chard)
  • 1 cup cooked bacon
  • 2 tablespoons butter
  • 12 eggs (pasture raised)
  • 1/2 cup grated parmesan cheese
  • sea salt and pepper to taste

Instruction

  • Preheat oven to 375°F.
  • In a skillet, sauté sweet potatoes, onion, greens, and cooked bacon in butter until sweet potatoes are tender; about 10 minutes.
  • In a large mixing bowl, whisk eggs, salt and pepper. Add sautéed veggie and bacon mixture to eggs. Top with parmesan cheese.
  • Pour into lined or greased muffin pan (I used a 6-well giant muffin pan). Bake for 20-25 minutes. Leftover muffins can be refrigerated and reheated.