Last week Ewan had three mornings of Kindergarten orientation from 8:30-11 in the morning.  It was the perfect practice for getting ready for our back to school routine.  What better way than to work on an easy breakfast, one that could be eaten walking to the bus if we are rushed?!

In the past I have made other potato and egg muffins which are always a hit.  This time I decided to play around with sweet potatoes.  They are more nutritious than a regular potato and have more flavor as well.  I decided to pair them with chorizo.  It is the perfect match.  The sweetness of the potato pairs so well with the slightly spicy sausage.

I also added black beans.  Anyone who has followed this blog for a while knows I toss various beans into LOTS of dishes!  They are perfect for added fiber and protein.

While this recipe may seem time consuming, especially for a weekday morning, it is easy to break it down into steps.  I roasted the potatoes the night before assembling everything.  That made for a quick prep in the morning.  They also freeze well.   I certainly plan to make a double batch to freeze, then I will have a quick, easy and nutritious breakfast to reheat in those rushed mornings.

Not only are they good for kids rushing out the door, but also for adults rushing to work.  I know my husband eats his breakfast in the car during his hour commute!  Or better yet, serve that as part of your next brunch, or a mid morning snack…  I for one am planning to serve them before school….I am very much looking forward to school starting next week!

Sweet Potato and Chorizo Egg Muffins
4 c. diced sweet potatoes
3 Tbs. olive oil
1 tsp. cumin
1 tsp. smoked paprika
Salt and pepper to taste
4 oz. chorizo
1/2 c. black beans
8 eggs
2 Tbs. milk or cream

Preheat oven to 400 degrees. Toss the sweet potatoes in a bowl with the olive oil, cumin, smoked paprika, salt and pepper. Place on a parchment paper lined sheet pan and roast in the oven for 40 minutes, stirring about halfway through.

Reduce oven to 350 degrees and spray a muffin pan (12 count) with cooking spray. Remove the chorizo from the skins and cook in a skillet over medium high heat until cooked thoroughly. Drain the fat. Whisk the eggs and milk/cream in a small bowl. Place the sweet potatoes evenly in the muffin cups, then the chorizo and finally the black beans on top. Evenly pour the eggs into the cups and bake for 20 minutes.

Yield:   One dozen