Ad Blocker Detected
Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker.
Easy Sweet Potato Bacon Egg Muffins that are the perfect make-ahead breakfast bites! They’re Paleo and Whole30 friendly, dairy free, and contain just 6 ingredients…
Ingredients [ For 14 to 15 people ] [ Preparation time : 10 minute – Cooking time : 25 minutes ]
- 9 eggs
- 1/4 cup full-fat coconut milk from a can
- 8 slices bacon chopped roughly*
- 1 med sweet potato peeled and shredded (1 and 1/2 – 2 cups shredded)
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- sea salt and black pepper if desired
Preheat oven to 400 degrees and prepare a 12 cup non-stick muffin pan by lightly greasing with coconut oil
In a large heavy skillet over high heat, cook the chopped bacon, stirring to evenly cook, until brown and crisp.
Remove with a slotted spoon to drain on paper towels and set aside.
Lower the heat and drain a small amount of the bacon fat if you need to, but leave enough to cook the shredded sweet potatoes.
Add the sweet potatoes to the pan and sprinkle with a pinch of sea salt, then stir and fry them until browned and soft, about 2-3 minutes, then remove from heat.
In a separate bowl, whisk together the eggs, coconut milk, onion powder, smoked paprika, and a pinch of salt and pepper
In the muffin pan, layer the cooked shredded sweet potatoes, bacon, and top with the egg mixture. Repeat to make 12 egg muffins.
Bake in the preheated oven for 10-15 minutes or until set and just beginning to turn light brown.
Serve right away or store covered in the refrigerator for easy on-the-go breakfasts.