Preheat oven to 350° and generously coat a muffin tin with cooking spray. Next, peel your sweet potatoes and shred them using a grater. Toss your sweet potatoes and oil in a medium bowl and divide among the 12 cups evenly. Press them into the bottom and up sides to create a crust.
Then, divide the ham and red bell pepper among the cups and top with the cheese.
In a separate bowl, whisk the eggs, milk, salt, and pepper and mix until well combined. Carefully pour the egg mixture into the muffin cups, dividing evenly.
Bake until cooked through, about 25 minutes.
Notes
Tip: To make ahead: individually wrap in plastic and store in fridge for up to 3 days or freeze up to month. To reheat, remove plastic and wrap in a paper towel and microwave on high for 1 minute.How can my kids help? Have them whisk the egg mixture and help place ingredients into muffin tins :)