Sweet Potato Egg Cups

Ingredients:
Nonstick cooking spray
3 medium sweet potatoes, shredded
3 tsp. olive oil, divided use
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
1 medium onion, chopped
1 cup broccoli florets, chopped
12 large eggs
¼ cup shredded cheddar cheese

Preparation:
1. Preheat oven to 375° F.
2. Lightly coat a twelve-cup muffin tin with spray. Set aside.
3. Squeeze moisture from sweet potatoes using a clean kitchen towel.
4. Combine sweet potatoes and 2 tsp. oil. Season with salt and pepper if desired. Divide evenly between prepared muffin cups; press sweet potato mixture into bottom and sides of muffin cups. Bake for 14 to 16 minutes, or until edges are golden brown. Set aside.
5. Heat remaining 1 tsp. oil in medium nonstick skillet over medium-high heat.
6. Add onions and broccoli; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Remove from heat. Set aside.
7. Place eggs in a large bowl; whisk to blend.
8. Add onion mixture; mix well.
9. Evenly pour egg mixture into muffin cups. Evenly sprinkle with cheese.
10. Bake for 15 to 18 minutes, or until a toothpick inserted into the center of cups comes out clean.