It’s been a month since we moved. Usually, time seems to fly. But this month has seemed longer than most. We’ve been trying to readjust and find our bearings, which is never easy. Thanks to the numerous snow days and weather issues, getting used to a new routine hasn’t been easy. Our first few recipes after the move were simple and stress-free like this one.
This recipe is from a while back – probably sometime around the first of this month. And since this January has felt like the longest January ever, it seems like it’s actually been months since we made these. We’ve been hit by two more polar vortexes since we made these and from what I hear, there’s another one conveniently scheduled for Valentine’s Day.
Part of adjusting has been learning which foods we can and can’t get our hands on here. Although New York isn’t the most bountiful region for farming, there is more demand for grocery stores and markets to ship in more fresh food more often. Anything we wanted, we could get. As a beginning food blog, that was a huge perk.
That doesn’t mean I’m complaining about where we’re at right now; it’s just taking some getting used to. We know we can find greens, eggs, tubers, bell peppers, onions, and citrus easily right now. So we’re learning to use whatever resources we have and throw together something delicious.
I really loved this recipe, but for whatever reason, I’ve kept pushing it back. I don’t know why I’ve been holding out on you. These mini frittatas are simple, filling, and delicious – you need them in your life! One or two of these will leave you feeling energized and ready for the day.
Baking eggs can be such a tricky task. The wrong temperature makes them underdone or dry. Cooking for slightly too long will result in a rubbery block of egg. This recipe makes it so easy. As long as you follow the [super easy] directions, they come out perfect every time.
My favorite thing about them is that you can make a batch ahead of time and heat them up for breakfast throughout the week. They stay good for 5-7 days in a glass container in the refrigerator.
Sweet Potato Quiche Muffins
A veggie-filled breakfast idea, perfect for brunch and great for making ahead. And it only requires a handful of ingredients!
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Category: Breakfast
- 1 sweet potato [peeled and shredded]
- 1/2 c. green pepper [chopped]
- 1 t. sea salt
- 1 t. fresh ground pepper
- 5 eggs [whisked]
- 2 Tbsp. chopped fresh rosemary
- olive oil
- 1/2 c. cheese [optional]
- Preheat oven to 400º and spray muffin pan with olive oil.
- Shred sweet potatoes and set aside.
- In a large bowl, whisk eggs. Add green pepper and rosemary to eggs and mix in.
- Fill each spot in the muffin pan with about 2 tablespoons of shredded sweet potato.
- Pour egg mixture into the spots until 2/3 full.
- If desired, remove pans from the oven at the halfway point and sprinkle cheese on muffins. Return to oven.
- Bake 15-18 minutes.