African Yam cup

I am not a morning person which translates to not being a breakfast person. I have breakfast maybe 15 mornings a year.  The mornings I do try to have breakfast during the week, I am almost always late to work.

This past weekend I challenged myself to eat breakfast for an entire week, to make my task easier I ventured to create a make-ahead breakfast that was easily microwaveable. Outcome of my experiment were these delicious yam and egg cups.  Make this ahead, store in the fridge and simply warm them up for a minute or two in the microwave. I hope you enjoy them as much as I did

Ingredients

• Fresh African yam – 550g (About 6 regular round pieces)
• Fresh Eggs- 5
• Chopped vegetable of choice – 2 cups (I used Onion and peppers)
• Salt – to taste
• Maggi – 1 cube
• Cornedbeef- 1 cup
• ¼ cup – melted butter
• ¼ cup – milk
• Other seasonings of choice

Utensils – Baking dish or muffin pan

Directions

• Place the cut and washed yams in a pot of salted water. Cook until tender (time required will vary based on new Vs old yam). Drain off excess water.

*While the yam is cooking *

– Season the chopped vegetables with salt, pepper and any other spices you prefer. Set in the fridge

– Whisk the eggs, maggi cube, salt, seasoning and spices. Add in the corned beef. Set in the fridge

– Set your oven to 350 F

• Mash up the cooked yam. Seasoning with salt and pepper. Add in butter, milk, egg mix and vegetables mix. combine

• Generously grease your baking dish or muffin pan.  Pour the yam batter into the bakeware.

• Bake for 25-30 minutes (yam is done when toothpick insert comes out clean). Remove from oven and set aside to cool.

Serve with fresh juice or enjoy as breakfast on the go.