Sweet Potato Crust Egg Muffin Cups

• 1 cup shredded raw sweet potato (Green Giant Sweet Potato Noodles)
• 1/2 cup shredded Mexican blend cheese
• 1 tbsp. garlic powder
• 3 oz. Canadian bacon, chopped (about 5 slices)
• 1/2 cup chopped onion (about 1/4 onion)
• 1/2 cup chopped green bell pepper (about 1/2 pepper)
• 2 cups egg whites
• 2 large eggs
• salt & freshly ground black pepper

Preheat oven to 350F.  Line a baking sheet with 12 foil muffin cups or generously grease a muffin tin.

In a bowl combine the sweet potato, cheese and garlic powder.  Use your hands to blend everything together and put a scoop into each muffin cup.  Bake for 10 minutes, until starting to brown.

Meanwhile, sauté the onion, bell pepper and Canadian bacon, until veggies are getting soft, about 5 minutes.  Scoop about a 1tbsp. of the veggie/ham mixture onto the pre-cooked sweet potato cups.

Beat the eggs with the egg whites, season with salt & freshly ground black pepper and pour mixture over the top, filling each cup by about 2/3.   Bake for 20 minutes, until a toothpick inserted comes out clean.

Enjoy!