Fall Harvest Egg Muffins

Directions

1. 1
   Preheat oven to 375F.In a skillet, saut sweet potatoes, onion, greens, and cooked bacon in butter until sweet potatoes are tender; about 10 minutes.In a large mixing bowl, whisk eggs, salt and pepper.
2. 2
   Add sauted veggie and bacon mixture to eggs. Top with parmesan cheese.
3. 3
   Pour into lined or greased muffin pan (I used a 6-well giant muffin pan).
4. 4
   Bake for 20-25 minutes. Leftover muffins can be refrigerated and reheated.