Sweet Potato, Ham and Egg Breakfast Muffins
Servings Prep Time
1person 5minutes
Cook Time
25minutes
Servings Prep Time
1person 5minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Shred the sweet potato with a grater and put in a bowl along with the rosemary, salt, pepper, paprika and olive oil. Mix well.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with more black pepper and optionally some finely grated cured egg yolk. (Get the recipe on cookingawesomefood.com)