Savory breakfasts are a huge win if you are trying to stabilize blood sugar, energy, hormones or mental health. This Ham and Sweet Potato Egg Muffins recipe (originally from The Paleo Mom) is a great make once, and benefit from leftovers choice making it a win, win. It's also infinitely variable (my favorite). So, feel free to change it up with different veggies (so many to choose from); proteins, like preservative free sausage or pieces of bacon; a sprinkle of fresh or dried herbs. A protein rich breakfast is great for keeping you satisfied, reducing food cravings and getting you to lunch time!
Ingredients:
lard or coconut oil for greasing muffin pan
2 Tbsp olive oil
2 cups diced peeled sweet potato (about 1 medium sweet potato)
1 1/2 cups diced red and green bell pepper (about 1/2 large pepper each)
1/2 cup diced white onion (about 1/2 small onion)
10 ounces smoked uncured ham, diced
12 eggs
3/4 tsp salt
1/8 tsp pepper
Directions:
Preheat oven to 350F. Grease 12 muffin pan cups or use a silicone muffin pan.
Heat a skillet over medium-high heat on the stovetop. Add olive oil, sweet potato, peppers and onion. Saute, stirring frequently, for 8 minutes, until veggies are starting to soften and caramelize. Remove from heat and stir in diced ham.
Meanwhile thoroughly whisk or blend eggs with salt and pepper.
Spoon veggie mixture into muffin pan cups, dividing among all 12 cups (they’ll be mostly full).
Poor blended egg mixture over veggies (this will nearly fill every muffin cup), dividing among all 12 cups.
Bake for 20-22 minutes, until set.
Remove from muffin pan immediately after removing from the oven. Enjoy!
We recommend you use organic ingredients when available to reduce chemical exposure for your good health.
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