Pre-heat oven to 180 degrees. Grate sweet potato. Finely chop spring onion, chop capsicum and broccoli. In a bowl add sweet potato, parmesan cheese, salt/pepper – lightly spray olive oil into muffin tins to ensure the mixture doesn’t stick. Mix sweet potato mixture well then spoon into the muffin tray making cups ensuring you cover the sides as well so you form a small cup like shape. Spray the top of each cup lightly with olive oil then bake for 7-8 minutes. In a bowl whisk eggs together, then add in broccoli, capsicum, spring onion, chives, and paprika, pour into a jug. Then remove cups from oven, pour egg mixture into each cup and bake for 15 minutes.
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