Step 1: Prepare the Sweet Potatoes : Preheat your oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15–20 minutes, until tender and lightly caramelized. Reduce oven temperature to 350°F (175°C) for baking the muffins.

Step 2: Prepare the Egg Mixture : In a large mixing bowl, whisk together eggs, milk, garlic powder, paprika, salt, and pepper. Add shredded cheese and green onions (and any other add-ins you like). Stir well to combine.

Step 3: Assemble the Muffins : Grease a 12-cup muffin tin generously with olive oil or non-stick spray. Divide the roasted sweet potatoes evenly among the muffin cups. Pour the egg mixture on top, filling each cup about ¾ full. Give each cup a gentle stir with a fork to distribute ingredients evenly.

Step 4: Bake : Bake in the preheated oven for 20–25 minutes, or until the muffins are puffed, golden, and set in the center. Let cool in the pan for 5 minutes, then remove carefully with a spoon or spatula.

Step 5: Serve and Enjoy : Serve warm for a cozy breakfast, or cool completely for grab-and-go meal prep.