Preheat oven to 375°F degrees. Place flexipan muffin tray on perforated baking sheet.
Shred sweet potatoes in Eco Chop and spoon into muffin tray (about 1/3 full) . Place in oven and bake for about 15 minutes or until lightly browned.
Meanwhile, add the 5 eggs, optional cheese, salt and herb blend to mixing bowl. Whisk & set aside.
Heat 2 tablespoons of garlic oil in a pan. Add diced onion and broccoli. Saute for about 5 minutes and then add to bowl of beaten eggs.
Remove cooked sweet potatoes from oven and use your shaper or back of the Tablespoon to form the cooked potatoes into a cup and then spoon the egg mixture over the potatoes.
Place back into the oven and bake for about 20-25 minutes or until eggs are set and lightly browned.