Fixate Sweet potato, egg and vegi breakfast muffins

4 cup Sweet potato, cooked, baked in skin, without salt
3 cup Spinach, fresh
2 cup, chopped Peppers, sweet, red, fresh
0.5 cup, chopped Onions, raw
0.5 cup Mushrooms, canned
2 serving EggLand Best Egg WHITES ONLY (by REABOSA)
5 large Egg, fresh, whole, raw
2 oz Almond Breeze Almond Milk, Unsweetened Vanilla
2 serving Wellsley Farm Mexican Cheese Blend 2lb bag (1/4c serv/ 32 serv per bag) (by MCPORTILLA)
6 serving uncured turkey bacon signature select (by HEATHERY18)

Measure out each container per serving

Preheat oven at 350 degrees
1. Microwave sweet potato 4 minutes apiece
2 Mash potatoes and put on the bottom of the muffin pans to make a crust
3. Cook turkey bacon until done and then chop.
4. In same pan, spray with pam and saute vegetables until done.
5. Mix eggs with cheese and milk
6. Place 2 tablespoons of vegetables in each muffin pan on top of sweet potato.
7. Pore egg, mixture ontop on each muffin.
Bake for 35 minutes

Serving Size: 20 muffins

Number of Servings: 6

Recipe submitted by SparkPeople user MICHELLEJ653.