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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!

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
5 from 4 votes
Servings: 6 muffins

Eggs and Bacon in Sweet Potato Cups

By 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!
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
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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 

  • 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

Serving: 1muffin, Calories: 170kcal, Carbohydrates: 4g, Protein: 7g, Fat: 13g, Saturated Fat: 6g, Cholesterol: 171mg, Sodium: 153mg, Potassium: 157mg, Sugar: 1g, Vitamin A: 3310IU, Vitamin C: 0.5mg, Calcium: 31mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Leave a comment below or tag @whatgreatgrandmaate!

 

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Jean Choi

I’m a food lover and recipe developer living in Southern California. I love to share simple and approachable gluten-free recipes that are healthy but never sacrifice on flavor.

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25 Comments

  1. Kayla says:

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

    1. Jean Choi says:

      They are definitely portable and hold up well!

  2. Alaina says:

    Can you cook longer to fully cook the yolk?

    1. Jean Choi says:

      Yes, that should be fine.

  3. Marie says:

    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.

    1. Jean Choi says:

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

  4. Debbie says:

    5 stars
    Amazing!!!!

  5. JUlia says:

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

    1. Jean Choi says:

      Yup, use a regular sized muffin pan!

  6. jane says:

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

    1. Jean Choi says:

      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.

  7. Syreeta says:

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

    1. Jean Choi says:

      Thanks! I fixed it. 🙂

  8. Jean Choi says:

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

  9. Carrie Maas says:

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

    1. Jean Choi says:

      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!

  10. orvibe.xyz says:

    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