- 12 large eggs
- 5 oz spinach
- 1 5" long sweet potato

1. Crack eggs into large bowl and beat. Set aside.

2. Shred sweet potato into "hash browns" and saute with spinach.

3. Add sweet potato and spinach to bowl with beaten eggs and mix well.

4. Scoop mixture into greased muffin pan filling cups 3/4 full. Cook until eggs are completely done, approximately 20 minutes.