The first step is to get the sweet potato base ready. To do this, peel and grate the sweet potatoes and combine with shredded cheese.
Then, distribute the mixture evenly into the muffin pan with a small spoon or a measuring spoon (about 1 tbs).
With a spoon or even your fingers press down on the mixture to compact into a cup. Bake them for 10 minutes in the oven over a 350-degree temperature.
While the sweet potatoes are baking, Proceed to cut the bacon into small bites and add some honey (honey is optional).
Then, crack the eggs into a mixing bowl and add the chive. This is when you can be as creative as you want. Sometimes I add spinach, pancetta, cilantro and even jalapenos for a little spice. I kept things simple and I just added chives. Whisk until all combined and smooth. About 1 to 2 minutes and set aside.
By now your sweet potato cups should be ready. Take them out of the oven and place the bacon into the cups. Another way is to just add the bits of bacon into the egg. *The next step requires you to leave the oven on and raise the temperature to 425 degrees.
Pour the scrambled egg mixture into the mini muffin cups(I use a spoon or a small cup). Try not to overflow the muffin cups. Place them into the oven and bake for about 10 minutes or until eggs are set. If you are making the larger version of muffins, bake them for 20 minutes or until eggs look fully cooked.