These Egg and Yam muffins make such a healthy breakfast as they have the perfect combination of protein, carbohydrates and vegetables. You can also alternate the recipe by adding additional ingredients according to your own preference.
One large yam (washed thoroughly)
One cup fresh chopped spinach (washed thoroughly)
One cup sliced mushrooms (washed thoroughly)
Half a cup of milk
One teaspoon of salt
One teaspoon of black pepper
One teaspoon of garlic powder
One cup grated cheddar or mozzarella cheese
First cook the yam by baking it in the oven or boiling it in a pot of hot water. Once the yam is cooked, remove the skin and mash the yam in a mixing bowl. Add the chopped spinach and mushrooms and mix them along with the mashed yams. In a separate bowl, whisk the eggs and milk together along with the salt, pepper, and garlic powder. Get a muffin baking tray and spray it with cooking spray. Spoon each muffin compartment halfway full with the yam, spinach and mushroom mixture. Fill the rest of each muffin compartment with the egg mixture. Spread a little bit of grated cheese over each muffin compartment that is filled with the mixtures. Have your oven preheated at 350 degrees F and bake the muffins for about 20-25 minutes. This recipe should make approximately twelve muffins. Enjoy!