Egg Muffins with Maple Sweet Potato Noodles, Bacon, and Almond Butter

If you are looking to switch up your egg muffin in the morning then give this one a try! To get 12 muffins I doubled the recipe below, with the exception of still only using 2 Tbsp of Maple syrup and totally omitting the egg whites (after adding 8 whole eggs, there was plenty enough mix to fill the 12 muffin containers). Besides waiting on the bacon to cook and spiralizing the sweet potato, there is very little prep for this recipe. I thought they turned out looking and smelling amazing, but I make these morning muffins for my mom's breakfast, so I didn't actually give them a try. I can't imagine she will not enjoy these though! Let me know if you give them a try and what you think.

Egg Muffins with Maple Sweet Potato Noodles, Bacon, and Almond Butter
Ingredients:

• 1 Small sweet potato peeled and spiralized using the 3mm blade (about 150g potato or 2 packed once spiralized)
• 2 Strips hickory-smoked bacon cooked and crumbled
• 2 Tbsp Almond butter
• 2 Tbsp Maple syrup
• 4 Whole eggs
• 2 Egg whites
• 2 tsp Vanilla extract
• 1/2 tsp Cinnamon
• pinch of salt
• 2 Tbsp Almond finely chopped

Directions:

1. Preheat your oven to 350 degrees and generously rub a muffin tin with oil. These can stick quite easily, so make sure you give it good rub.
2. Divide the sweet potatoes between 6 of the muffin cavities, using about 1/3 packed cup per cavity. Your cavities will be pretty full, which is what you want.
3. Divide the crumbled bacon evenly between each cavity, sprinkling on top of the potatoes and kind of pushing the potato noodles around so that the bacon pieces gets mixed in, and aren't just all sitting on top in a clump.
4. In a large, microwave-safe bowl, melt the almond butter in the microwave until smooth, about 30 secs - 1 minute. Add in the maple syrup, eggs, egg whites, vanilla, cinnamon and a pinch of salt. Whisk until well combined. You may have some small clumps of cinnamon which is totally fine.
5. Divide the the egg mixture between the cavities, wiggling the pan around as you fill with the egg mixture, so that the eggs fill all the cracks between the potato.
6. Sprinkle the chopped almonds on top of the muffins and gently press down on each muffin with a spoon so that the potatoes and almonds sink into the egg mixture.
7. Bake until the muffins rise (a lot) and feel very set, about 30 minutes. Some of your muffins may go over the muffin tin, but just squish them back into the cavity once they come out of the oven.
8. Cool to room temperature in the pan, and then transfer to a wire rack to finish cooling completely.
9. DEVOUR.

Original recipe found here