Eating more sweet potatoes is a goal of mine this year. I am always looking for an "on the go" breakfast and thought that baking this recipe a muffin tin would give me the portable size that I was looking for. Now for the sweet potatoes, I have baked an egg in a muffin tin lined with hash browns before, seems like sweet potatoes could work this way too. I came across a recipe by Create Kids Club who did just this. I took her technique of lining the muffin tins with the sweet potatoes and baking them first before adding an egg and cheese mixture. While this does not result in a crispy crust like a hash brown crust, it does allow the sweet potato to be completely cooked. These will freeze well however, I found it was a good idea to remove the muffin liner before freezing.

Spicy Sweet Potato Frittatas

by Inspired by the Seasons

2 1/2 c grated sweet potato, about 1 small sized potato
6 eggs
1/4 c milk
3 sliced green onions
2/3 c grated pepper jack cheese
1/2 tsp smoked paprika
1/4 tsp salt

Preheat oven to 375 degrees

Line muffin tin with liners

Divide sweet potatoes evenly between each muffin cup. They will be about 1/3rd of the way full. Bake for 10 minutes and remove from oven

Whisk the eggs, milk and spices together in a medium sized bowl. Stir in the green onions and cheese. Pour egg mixture over the sweet potatoes.

Bake 20-25 minutes until golden brown and the eggs are set.