With all the latest news about unhealthy cereals I wanted to come up with a healthy alternative. This Sweet Potato, Ham and Egg Breakfast Muffin recipe is easy, tasty and super healthy!
It has the classic Ham and Egg flavour combination, which is complemented by the sweetness of the potato and the paprika. You could also prepare these at the weekend or the night before and quickly reheat on a hectic morning.
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
- 1 Sweet Potato
- 2 Eggs
- 1 portion Ham / Leftover Ham torn or shredded
- 1 sprig Rosemary finely chopped
- 2 tsp Paprika
- 1 tsp olive oil
- Salt and Pepper to season
- Cured egg yolk shavings Optional
Ingredients
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Instructions
- Shred the sweet potato with a grater and put in a bowl along with the rosemary, salt, pepper, paprika and olive oil. Mix well.
- Generously grease a muffin tin to prevent our muffins from sticking. Add the mixture and gently press to form a cup. Bake in the oven for 15 minutes at 180 C.
- Remove the par-baked cups from the oven, drop a little shredded ham inside along with one egg in each. Return to the oven for 10 minutes.
- Remove from the oven and allow to cool for 2-3 minutes, this will help make it easier to remove the muffins. Gently remove the muffins. If you greased the tray well this should be pretty easy, if it sticks a little use a pairing knife to gently tease them out.
- Serve with more black pepper and optionally some finely grated cured egg yolk. (Get the recipe on cookingawesomefood.com)
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