Make Ahead Breakfast Harvest Egg Bites

• Dice sweet potato into ½-inch pieces. Place in a large microwave-safe bowl; cover with plastic wrap. Microwave until tender, 6-8 minutes.

• Meanwhile, roughly chop spinach. In a medium bowl (large bowl for 12 servings), whisk together eggs*, sour cream, Fry Seasoning, and 1⁄3 cup water (2⁄3 cup for 12) until no lumps remain. Season generously with salt and pepper.

• Once sweet potato is cooked, carefully remove plastic wrap (watch out for steam!); stir in spinach, working in batches if necessary, until softened. Return to microwave until spinach is slightly wilted, 30 seconds. Season with salt (we used ½ tsp; 1 tsp for 12 servings) and pepper; toss to combine.

• Generously grease a standard 12-cup nonstick muffin tin with nonstick cooking spray (use two muffin tins for 12 servings). Divide veggies and cheddar equally among wells. Ladle egg mixture evenly over top so that each well is about two-thirds full. (TIP: Transfer egg mixture to a measuring cup for easier pouring.) Stir muffin wells to combine.

• Bake egg bites on middle rack until eggs are puffed and centers are set, 13-15 minutes (for 12 servings, bake on top and middle racks, switching rack positions halfway through). Let cool 5 minutes, then loosen edges with a spatula to remove.

• To serve, divide egg bites between plates (two egg bites per serving). Serve with hot sauce on the side. To stash, see instructions on left.