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

Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 muffins
Author: Jean Choi

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!

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Ingredients

  • 1 medium sweet potato
  • 2 tbsp coconut oil
  • 6 large eggs
  • 2 slices thick cut bacon
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 400 degrees.
  2. Grease a muffin pan with a tablespoon of coconut oil.
  3. Grate the sweet potato so you have a little over 1 cup.
  4. Mix in 1 tbsp of coconut oil, salt, and pepper with the sweet potato so they are evenly mixed.
  5. Evenly divide the grated sweet potato into 6 muffin holes and press them down the bottom and sides so they form small cups.
  6. Bake for 15 minutes.
  7. Meanwhile, cut bacon slices into small bits and fry them until they just start to crisp.
  8. When the sweet potato cups are done, crack an egg into each one carefully without breaking the yolk.
  9. Sprinkle with salt and pepper and evenly sprinkle bacon bits on top of the eggs.
  10. Bake for 15-20 minutes until the egg whites are set.
  11. Let it cool for 10 minutes before taking them out of the tin.

 

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Paleo, Whole30 Eggs and Bacon in Sweet Potato Cups (Gluten Free)

22 thoughts on “Eggs and Bacon in Sweet Potato Cups

    1. Jean Choi Post author

      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
  1. Syreeta

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

    Reply
    1. Jean Choi Post author

      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
  2. Marie

    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
  3. Judy P.

    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
    1. Jean Choi Post author

      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

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