12 pasture raised eggs
1 1/2 cups sweet potatoes, ¼ to ½ inch cube cubed
1/2 cup onion diced
1 1/2 cups greens (spinach, kale, chard) chopped
to taste sea salt and pepper
1/2 cup parmesan cheese grated
Preheat oven to 375°F. In a skillet, sauté sweet potatoes and onion in ghee or coconut oil until sweet potatoes are tender. Remove from heat and stir in greens.
In a large mixing bowl, whisk eggs, salt and pepper. Add sautéed veggies to eggs. Pour into lined or greased muffin pan. Bake for 20-25 minutes. Leftover muffins can be refrigerated and reheated.