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What Great Grandma Ate / Recipes / Breakfast / Eggs and Bacon in Sweet Potato Cups

Eggs and Bacon in Sweet Potato Cups

Last Updated on November 15, 2019 by Jean Choi 26 Comments

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Grab a copy of my cookbook, Korean Paleo: 80 Bold-Flavored, Gluten- and Grain-Free Recipes!

Paleo Gluten Free Whole30 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!

Eggs and Bacon in Sweet Potato Cups
Eggs and Bacon in Sweet Potato CupsHappy 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.
Eggs and Bacon in Sweet Potato CupsEggs and Bacon in Sweet Potato Cups
Eggs and Bacon in Sweet Potato CupsThis 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.
Eggs and Bacon in Sweet Potato Cups Eggs and Bacon in Sweet Potato Cups
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 Eggs and Bacon in Sweet Potato Cups

Eggs and Bacon in Sweet Potato Cups

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!
5 from 5 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 muffins
Calories: 170kcal
Author: Jean Choi

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 Facts
Eggs and Bacon in Sweet Potato Cups
Amount Per Serving (1 muffin)
Calories 170 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Cholesterol 171mg57%
Sodium 153mg7%
Potassium 157mg4%
Carbohydrates 4g1%
Sugar 1g1%
Protein 7g14%
Vitamin A 3310IU66%
Vitamin C 0.5mg1%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

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By Jean Choi | April 3, 2015

Comments

  1. orvibe.xyz says

    March 4, 2016 at 4:57 pm

    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

    Reply
  2. Carrie Maas says

    January 13, 2017 at 1:18 pm

    What is the serving size? One cup per morning? Thanks!

    Reply
    • Jean Choi says

      January 13, 2017 at 5:09 pm

      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!

      Reply
  3. Nova @ Happily Ever Hauser says

    March 23, 2017 at 1:12 pm

    5 stars
    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/

    Reply
    • Jean Choi says

      March 23, 2017 at 5:06 pm

      Thanks so much! Good luck with your Whole30. You’ll love how you feel afterwards!

      Reply
  4. Syreeta says

    July 14, 2017 at 12:53 pm

    I can not wait to try this! Oh, by the way black pepper isn’t a member of the “night shade family.”

    Reply
    • Jean Choi says

      July 15, 2017 at 7:40 am

      Thanks! I fixed it. 🙂

      Reply
  5. jane says

    August 26, 2017 at 7:37 am

    Can these be frozen? And how do you recommend reheating them?Thx!

    Reply
    • Jean Choi says

      August 26, 2017 at 7:49 am

      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.

      Reply
  6. JUlia says

    October 1, 2017 at 6:27 pm

    These look amazing. Quick question – sorry if i missed this was a regular sized muffin pan used or a small sized muffin pan!

    Reply
    • Jean Choi says

      October 1, 2017 at 7:56 pm

      Yup, use a regular sized muffin pan!

      Reply
  7. Debbie says

    October 16, 2017 at 11:42 am

    5 stars
    Amazing!!!!

    Reply
  8. Marie says

    October 21, 2017 at 8:02 pm

    5 stars
    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.

    Reply
    • Jean Choi says

      October 21, 2017 at 9:53 pm

      So glad you enjoyed them! Such a great idea with the green onion.

      Reply
  9. Alaina says

    November 16, 2017 at 4:36 pm

    Can you cook longer to fully cook the yolk?

    Reply
    • Jean Choi says

      November 16, 2017 at 5:26 pm

      Yes, that should be fine.

      Reply
  10. Kayla says

    November 29, 2017 at 7:58 am

    How sturdy are these? I’m looking for something my husband can eat in the truck on his drive to work.

    Reply
    • Jean Choi says

      November 29, 2017 at 1:46 pm

      They are definitely portable and hold up well!

      Reply
  11. Judy P. says

    December 2, 2017 at 11:21 am

    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.

    Reply
    • Jean Choi says

      December 2, 2017 at 3:25 pm

      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!

      Reply
  12. LIsa says

    January 29, 2018 at 8:16 am

    5 stars
    made it today and it was excellent! thanks!

    Reply
    • Jean Choi says

      January 29, 2018 at 8:24 am

      Thank you! So glad you liked it. 🙂

      Reply
  13. Erin says

    July 16, 2018 at 8:36 am

    5 stars
    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?

    Reply
    • Jean Choi says

      October 20, 2018 at 4:54 pm

      You can try drying them. I think it may also be that the moisture level of sweet potatoes may vary.

      Reply
  14. Liz says

    October 20, 2018 at 12:39 pm

    These look so yum! Do you kno the carb count for each?

    Reply
    • Jean Choi says

      October 20, 2018 at 4:53 pm

      I just updated the nutrition info and you can find it below the recipe. 🙂

      Reply

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Welcome!

headshot of Jean Choi - blogger of What Great Grandma Ate I’m Jean and I’m a Nutritional Therapist (NTP) living in Southern California with my husband and 2 dog babies. On WGGA, you’ll find simple and easy gluten-, dairy-, and processed sugar-free recipes that focus on quality nutrients, and of course, never sacrifice on taste. I believe that the food you love should love you back, making you feel amazing inside and out. I apologize in advance for my inappropriate jokes and misunderstood sarcasm! More About Jean

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