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These easy and portable Eggs and Bacon in Sweet Potato Cups are a yummy and healthy breakfast item that you can make ahead of time!
Happy Easter or Passover weekend! My family was never big about Easter, except going to Church on that Sunday, but if you do gather with family or loved ones, this is the cutest brunch recipe. If you celebrate Passover, skip the bacon, although it hurts my heart to tell you to do so.
This reminds me of mini cupcakes and why people love them. They are fun-sized! Both kid and adults will love this breakfast combo (hash brown, eggs, bacon) packed into a small muffin.
I suggest doubling or tripling the recipe since I made 6 and it’s just enough for 2 people. Leftovers can be reheated quickly or it’s still delicious cold. Have a happy weekend and hope your family starts off each day with a healthy breakfast like this one!
Eggs and Bacon in Sweet Potato Cups
Ingredients
- 1 medium sweet potato
- 2 tbsp coconut oil
- 6 large eggs
- 2 slices thick cut bacon
- Salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees.
- Grease a muffin pan with a tablespoon of coconut oil.
- Grate the sweet potato so you have a little over 1 cup.
- Mix in 1 tbsp of coconut oil, salt, and pepper with the sweet potato so they are evenly mixed.
- Evenly divide the grated sweet potato into 6 muffin holes and press them down the bottom and sides so they form small cups.
- Bake for 15 minutes.
- Meanwhile, cut bacon slices into small bits and fry them until they just start to crisp.
- When the sweet potato cups are done, crack an egg into each one carefully without breaking the yolk.
- Sprinkle with salt and pepper and evenly sprinkle bacon bits on top of the eggs.
- Bake for 15-20 minutes until the egg whites are set.
- Let it cool for 10 minutes before taking them out of the tin.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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These look so yum! Do you kno the carb count for each?
I just updated the nutrition info and you can find it below the recipe. 🙂
Found the grated sweet potatoes to be a little too wet to fully cook through (either time in the oven). Do you recommend dryingthem with a paper towel or anything like that to get them crispier when cooking?
You can try drying them. I think it may also be that the moisture level of sweet potatoes may vary.
made it today and it was excellent! thanks!
Thank you! So glad you liked it. 🙂
I made these and they were great. Unfortunately, my muffin pan will never be the same. It is still soaking after 5 days. I am going to get some silicone muffin cups as someone suggested. Thanks.
So sorry to hear that! Did you grease the pan enough? Another option is to line each cup with parchment paper. Also, baking soda helps to get stubborn food gunk off any surface!