1 small sweet potato, peeled and cut into 1cm cubes (about 125g)
a few chives, snipped
Remove from the tin and open freeze, then transfer to a freezer bag. Defrost, then reheat in the microwave.
Heat the oven to 200C/180 fan/gas 6, grease a baking tray and six holes of a muffin tin. Put the salmon on the tray and cook for 10 mins or until cooked through. Allow to cool enough to handle, then flake the fish, removing any bones and skin.
Meanwhile, put the sweet potato in a steamer over boiling water and steam for 8-10 mins or until tender. Drain.
Beat the eggs with a little black pepper and the chives. Stir in the salmon and potato and spoon the mixture into the muffin tin. Bake for 10-12 minutes until the eggs are set. Leave for a minute or two and then use a knife to carefully remove the muffins.