Sweet Potato Egg Bites - Cooking Like Kate

Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or oil.
In a skillet over medium heat, cook the shredded sweet potato for about 5-7 minutes, stirring occasionally, until tender and lightly browned. Remove from heat and let cool slightly.
1 large sweet potato
In a large bowl, whisk together the eggs. Stir in the shredded cheese, crumbled bacon, sliced green onions, red pepper flakes, garlic powder, onion powder, salt, and pepper.
6 large eggs, 1/2 cup shredded cheddar cheese, 1/4 cup cooked bacon, 2 green onions, 1/2 tsp red pepper flakes, 1/2 tsp garlic powder, 1/2 tsp onion powder, salt and pepper, to taste
Fold the cooked sweet potatoes into the egg mixture until well combined.
Spoon the mixture evenly into the greased muffin tin, filling each cup about 3/4 full.
Bake for 20-25 minutes, or until the egg bites are set and lightly golden on top. A toothpick inserted into the center should come out clean.
Allow the egg bites to cool in the tin for a few minutes before removing them. Serve warm or at room temperature.