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
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!
Ingredients
- 1 medium sweet potato
- 2 tbsp coconut oil
- 6 large eggs
- 2 slices thick cut bacon
- Salt and pepper, to taste
Instructions
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Preheat oven to 400 degrees.
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Grease a muffin pan with a tablespoon of coconut oil.
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Grate the sweet potato so you have a little over 1 cup.
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Mix in 1 tbsp of coconut oil, salt, and pepper with the sweet potato so they are evenly mixed.
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Evenly divide the grated sweet potato into 6 muffin holes and press them down the bottom and sides so they form small cups.
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Bake for 15 minutes.
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Meanwhile, cut bacon slices into small bits and fry them until they just start to crisp.
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When the sweet potato cups are done, crack an egg into each one carefully without breaking the yolk.
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Sprinkle with salt and pepper and evenly sprinkle bacon bits on top of the eggs.
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Bake for 15-20 minutes until the egg whites are set.
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Let it cool for 10 minutes before taking them out of the tin.
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Use about 2 tbs of grated sweet potato for each muffin tin or silicone muffin cup and press into bottom and sides of each to form a shell
What is the serving size? One cup per morning? Thanks!
Hi Carrie – Everyone’s portions are a bit different but I usually have 2 muffins for each meal with a side of veggies, and it’s filling and delicious!
Hi Jean! I’m currently on my first Whole 30 journey and I can’t wait to try this recipe!
I’ve featured your recipe on my latest blog post:
15 Quick & Easy Whole30 Breakfast Ideas
http://www.happilyeverhauser.com/2017/03/13/15-quick-easy-whole30-breakfasts/
Thanks so much! Good luck with your Whole30. You’ll love how you feel afterwards!
I can not wait to try this! Oh, by the way black pepper isn’t a member of the “night shade family.”
Thanks! I fixed it. 🙂
Can these be frozen? And how do you recommend reheating them?Thx!
I’ve never tried but I think they’ll be fine if you freeze them after cooking. You can defrost in the fridge then reheat them in the microwave or the oven.
These look amazing. Quick question – sorry if i missed this was a regular sized muffin pan used or a small sized muffin pan!
Yup, use a regular sized muffin pan!
Amazing!!!!
These were so good. MY 8 year old gobbles them up. They are a go to breakfast for us. I also add green onion to mine.
So glad you enjoyed them! Such a great idea with the green onion.
Can you cook longer to fully cook the yolk?
Yes, that should be fine.
How sturdy are these? I’m looking for something my husband can eat in the truck on his drive to work.
They are definitely portable and hold up well!
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!
made it today and it was excellent! thanks!
Thank you! So glad you liked it. 🙂