Thanksgiving Breakfast

This is by far my favorite breakfast right now. Its great for company or mornings when I just want a special treat. To make for a faster breakfast, steam the potatoes and saute the leeks the day before. Combine with the feta and refridgerate. In the morning, all you need to do is mix up the eggs and cream and throw it all in the muffin tins. I have been making them up just a few at a time this week and it works great.
Mini Sweet Potato and Leek Frittatas
from the Marie Claire Breakfast cookbook.
makes 12 frittatas

1 lb sweet potatoes
1 T olive oil
1 T butter
2 leeks, white part only, thinly sliced and rinsed well
1 clove garlic
3/4 c feta cheese
8 eggs
1/2 c whipping cream
salt and pepper

Preheat oven to 350. Grease a 12 hole muffin pan. Cut small rounds of baking paper and place in each hole. Cut the sweet potato into small cubes and steam until tender. Drain and set aside.

Heat oil and butter in large skillet. Saute leeks 10 minutes or until tender. Add garlic and cook an additional minute. Cool, then stir in sweet potato and feta. Divide evenly among muffin holes.

Whisk eggs and cream together and season with salt and pepper. Pour egg mixture into each hole. Press down veggies to submerge. Bake 25-30 minutes, or until golden and set. Cool in pan for 5 minutes then remove and serve.