These sweet potato and bacon muffins are ideal to make in advance for breakfast and simply reheat or eat cold. One batch makes 12 muffins however if you have multiple muffin trays you could make double the amount in roughly the same time. Only a few ingredients required, eggs, spinach leaves, sweet potato and bacon plus olive oil, salt and pepper.

Serves: Makes 12 muffins
Prep time: 5-10 minutes
Cooking time: 20 minutes

Ingredients:
12 eggs whisked
2 handfuls of torn spinach leaves
1/2 small sweet potato grated
5 bacon rashers with rind removed
Mozzarella cheese to finish
Olive oil
Salt and pepper to taste

Method:
Pre-heat oven to 180dg
Break 12 eggs in a bowl and whisk then transfer into a glass
Wash out same bowl and grate 1/2 sweet potato into bowl
Add torn spinach leaves into bowl
Fill each patty pan approximately 3/4 full with the sweet potato and spinach
Add salt and pepper to each patty pan
Pour egg into each patty pan approximately 3/4 full

Place in oven for approximately 15 minutes
Remove and place mozzarella cheese on top and place back in oven for another 5 mintues
Keep an eye on muffins during cooking process, once they start to turn golden brown on top they should be cooked
Allow to cool before peeling off patty pan